Breads/ Quickbreads/ Recipes

Green Chili Cheddar Cheese Cornbread

There’s now a new thing happening here on Tuesday nights and it’s called The Tuesday Night Supper Club.

Basically, TTNSC is a group I formed with ten girlfriends from church where we meet on Tuesday evenings to share a potluck dinner, drink wine and read the book Captivating. If you’re thinking that sounds like something out of a Judy Blume novel then….you might be right. It’s sort of an excuse to just drink wine and trash talk celebrities talk about Jesus .

And guess who hosts said club every Tuesday? Let’s just say that at the end of the evening we were drinking wine from jam jars and eating cobbler straight out of the pan.

I figured since I was going whole hog (heh heh) I might as well make cornbread to go along with it. And then I realized I don’t even have a cornbread recipe on the blog to begin with! The horror! The agony!

I’m in love with this cornbread recipe. Not only does it contain a liiiiiitle bit of sugar for mandatory cornbread sweetness, but it also contains a full heaping cup of sharp cheddar cheese.

Cheese + cornbread + chilies + honey = I die.

Unfortunately photos just don’t do this cornbread any justice at all. It’s dense, it’s cheesy and it’s packed with green chilies. I love it with pulled pork, white chicken chili and pretty much anything else that exists in this world.

Totally off topic, but I made these enchiladas the other night and God help me….they were hands down, the best enchiladas I’ve ever tasted. Sort of like Mexican macaroni & cheese?

When I’m old, saggy and gray, my biggest regret will be that I gave the leftovers to Adam to take to work for lunch.

If you’re like me, the only thing better than cornbread is cornbread with honey.


Green Chili Cheddar Cheese Cornbread

Adapted from

serves 10-12 hungry girls

Print this recipe!


1 cup yellow cornmeal

1 cup all purpose flour

2 tsp baking powder

1 tsp baking soda

1 tsp salt

1/4 cup sugar

1 (heaping) cup grated sharp cheddar cheese

1 4-oz can diced green chilies

2 eggs

1 cup buttermilk

1/2 stick butter, melted


Preheat your oven to 400 degrees.

Whisk together the cornmeal, flour, cheese, baking powder, baking soda, salt and sugar. Add the chilies, buttermilk, eggs and melted butter and mix well to combine.

Pour batter into a greased 9 inch casserole dish and bake for 30 minutes until golden brown.

Serve warm with honey.


40 minutes

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  • Holly @ The Runny Egg
    May 19, 2011 at 4:48 am

    Good call with the cornbread — although I could eat a piece of cornbread with any meal and be happy!

  • Lindsay @ Pinch of Yum
    May 19, 2011 at 4:49 am

    A little butter, a little honey… cornbread should be a dessert, really.

  • Jessica @ How Sweet
    May 19, 2011 at 4:54 am

    Looove me some cornbread.

  • Estela @ Weekly Bite
    May 19, 2011 at 4:57 am

    Yum! I love Mexican cornbread! Your version looks delicious!

  • Wenderly
    May 19, 2011 at 4:59 am

    Sounds like a heavenly Tuesday night to me! Can’t wait to try this corn bread!

  • Shannon Blogs
    May 19, 2011 at 5:07 am

    I love green chili cornbread….yum!!

  • Angela @ Eat Spin Run Repeat
    May 19, 2011 at 5:07 am

    Ooh this does sound good! I had my first cornbread about 2 weeks ago and I loved how fluffy and light it was! I used Bob’s Red Mill cornbread mix (I know, you’d probably shudder at the thought of using a mix!) but next time I’m totally making your recipe!

  • Ellen
    May 19, 2011 at 5:07 am

    Jenna! Thanks so much for sharing the cornbread recipe! It looks awesome! I would totally recommend the book Captivating. I read it about a year ago and its SO insightful!

  • Emily
    May 19, 2011 at 5:12 am

    Love the corn bread recipe! Its the spice of the chilies that get me! I want to check out the enchiladas too… if you have leftover regrets they must be good!!

  • Gina @ Running to the Kitchen
    May 19, 2011 at 5:20 am

    love cornbread, especially if it involves chilis.

  • katie @KatieDid
    May 19, 2011 at 5:34 am

    i’m in love with cornbread, i like mine sweet though so i’d had to douse this in honey, but nonetheless it looks amazing!

  • amy walters, aDESIGNdock
    May 19, 2011 at 5:35 am

    I love cornbread! I never make it, but whenever I eat it….yum 😉 I love it with apricot jam. So good.

  • Amanda
    May 19, 2011 at 5:36 am

    I may go to hell for saying this but to date, I’ve never liked cornbread 😉 Maybe I should give it another chance…

  • Charise
    May 19, 2011 at 5:45 am

    I make almost this exact same recipe, but I turn it into mini-muffins for parties so it lasts longer.

  • Elizabeth@The Sweet Life
    May 19, 2011 at 5:52 am

    This must be one of nature’s most perfect foods! 🙂

  • Heather (Heather's Dish)
    May 19, 2011 at 5:53 am

    a great cornbread recipe can take a girl very very far in life 🙂

  • Lauren at Keep It Sweet
    May 19, 2011 at 5:54 am

    I love the idea of a Supper Club! That cornbread looks delicious.

  • Beth
    May 19, 2011 at 5:58 am

    Oh my. Cornbread is one of my favorite things in the world. I will likely be making a meal out of this very soon. YUM!

  • jenna
    May 19, 2011 at 6:11 am

    i love cornbread! Also, did you like your savahanna honey? I”ve been dying to try some!

    • jenna
      May 19, 2011 at 7:24 am

      love it!! its the best honey ever 🙂

  • Rachel @ Rachel's Recipe Reviews
    May 19, 2011 at 6:17 am

    At first, from the second picture, I thought this had shredded carrots in it (I obviously didn’t read the title of your blog post too carefully). Cheddar is much better than carrots…although that might be an interesting twist on cornbread! This look delish–perfect to go with pulled pork.

    I have that book sititng on my bookshelf but haven’t read it. Is it good?

  • Krystina (Organically Me)
    May 19, 2011 at 6:17 am

    I LOVE me some cornbread. Fantastic.

  • Maryea {Happy Healthy Mama}
    May 19, 2011 at 6:23 am

    Cornbread with honey. AMEN.

  • alyssa - fashion fitness foodie
    May 19, 2011 at 6:31 am

    Yes, cornbread goes with ANYTHING!

  • Ricki
    May 19, 2011 at 6:31 am

    Haha! My friends and I have the same type of “book club.” Maybe I will take some of this cornbread next time. It looks yummy!

  • Lori
    May 19, 2011 at 6:41 am

    When does the cheese go in?

  • Melissa @ Journey to Marvelous
    May 19, 2011 at 7:21 am

    Looks delicious!!

  • Jenny @ Fitness Health and Food
    May 19, 2011 at 7:31 am

    cheddar in cornbread is sooo necessary. I also love to some fresh cut corn right off the cob and drizzle a hot piece with honey. mmm mmmm!

    It’s so lovely that you have a ladies night. I really need to get some more lady time into my life. I’m apparently already an old married lady at 28! 😛

  • Jil @ Big City, Lil Kitchen
    May 19, 2011 at 7:35 am

    Loveee cornbread – never had it with honey though…gotta get on that.

  • Natalia - a side of simple
    May 19, 2011 at 7:52 am

    Ah! I absolutely LOVE the book Captivating! Right now I’m in the middle of Wild at Heart and enjoying it so much. Wish I could really be a party of your dinner party. I’ll just have to pretend I’m there as I drink some wine and read my book 🙂

    Just a quick note, when I go to leave a comment on your page the Name, Email, and Website information is already filled out with someone else’s information. This keeps happening and I think it’s happening with others, too, from some of the comments I’ve read. It’s only happening on your page 🙁

  • Liz @ Tip Top Shape
    May 19, 2011 at 8:05 am

    Aaww, that’s so cute that you have a supper club!!! Such a fun idea! I think I might copy and start my own!

  • Kimberly
    May 19, 2011 at 8:05 am

    I love your comment on regretting that you gave the leftovers away. I am still regretting my gift of homemade cheesecake to my highschool boyfriend for his birthday. I had one slice, and it was the best cheesecake I had ever baked/tasted!

  • Averie (LoveVeggiesandYoga)
    May 19, 2011 at 8:07 am

    The cornbread looks awesome, and even better with honey. I LOVE honey! And it looks like you scored some local (to you at the time) Savannah honey. Oh, I bet it’s divine!

    Great eats, Jenna 🙂

  • Molly @ RDexposed
    May 19, 2011 at 8:14 am

    I may be counting down the days now till winter when this will be perfect with chili!

  • Erin
    May 19, 2011 at 8:21 am

    I wish I could get my friends to do something like that! I used to do something similar in undergrad with a couple friends, but apparently in the real world it’s harder to pin people down.

  • Andrea @ The Skinny Chronicles
    May 19, 2011 at 8:31 am

    I love groups of friends that get together regularly–knitting club, book club, cooking club, whatever. I’d join ’em all if I didn’t live in the middle of nowhere. Nothing better. Corn bread looks good too.

  • Melanie
    May 19, 2011 at 8:38 am

    That sounds like so much fun! Friends, a potluck, a book… I need to do this too!

  • nichole (eat & be pretty)
    May 19, 2011 at 9:07 am

    I’m always on the lookout for a good cornbread recipe that doesn’t turn out too dry or bland. I’ll have to give this one a shot! BTW I have that honey from Savannah Bee Company! Lovee it. I love going in there and sampling all 20 of their different flavors of honey like a little child 🙂

  • Michelle @ Turning Over a New Leaf
    May 19, 2011 at 9:07 am

    1) I LOVE Captivating!!!!! One of my very, very favorite books!!!!

    2) That’s basically kinda sorta what I do on Saturday nights! I cook dinner for a group of friends and we get together at my house and… fellowship. 😉

  • kristina@beancakes
    May 19, 2011 at 9:25 am

    oh i wanna join this supper club!! your recipe looks delish 😉

  • Moni'sMeals
    May 19, 2011 at 9:34 am

    This is fantastic…who want just plain ol cornbread! NOT me. 😉

    I loved your last post! way to call it like you see it. I think you are great no matter what you post, I am always interested. 🙂

  • Veronica (Run Write Repeat)
    May 19, 2011 at 9:53 am

    i read Captivating once and hated it. Read it again with a friend and did the workbook, and I got A LOT more out of it. I think the discussions with friends really help with this book.
    SOOO making this cornbread! Thanks!

  • Katie @ cooklaughmove
    May 19, 2011 at 10:28 am

    Captivating is such a great book!!

  • Carrie
    May 19, 2011 at 11:00 am

    Whoa – I’m so shocked a southern girl eats her cornbread sweet. Didn’t your momma ever tell you that’s what we southerners call yankee cornbread!?!? No sugar or honey allowed. Just kidding. Um, not really. 🙂

  • Greta
    May 19, 2011 at 11:11 am

    Ohh My Gosh. Already starting to drool over this recipe. I love the addition of honey! Did the chilis make it spicey at all? Or did they just add to the savory-ness?

  • Molly
    May 19, 2011 at 12:56 pm

    I have that honey and it’s best honey ever. I got it at the Savannah Bee store in Savannah on vacation. I think it might be one of the most memorable part of the trip. Sounds perfect with your cornbread recipe!

  • Emma (Namaste Everyday)
    May 19, 2011 at 1:20 pm

    holy moly I must try these! I can only slightly imagine the bliss that will ensue!

  • Kelly
    May 19, 2011 at 2:32 pm

    Sold. This looks amazing! Cornbread and honey are awesome! Although my husband thought that was a weird combination (the horror) How he grew up in South and thought that was odd is stil baffling to me.

  • Justeen @ Blissful Baking
    May 19, 2011 at 4:23 pm

    Cornbread + honey are a match made in heaven! Mmm! 🙂

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  • Kay @ The Church Cook
    May 19, 2011 at 7:07 pm

    Anna just licked the last drop of Tupelo honey from Savannah Bee Co. with a bagel! So glad you have a good group of friends! And cornbread made with butter and buttermilk? Oh, goodness. Who can resist! 🙂

  • Annie-Rose
    May 19, 2011 at 10:17 pm

    Mmmmmm dying for some right now! I have a pot luck style dinner club with 10 other girls as well and it’s so much fun! 🙂

  • jenna k
    May 20, 2011 at 4:03 am

    you forgot the most important part of cornbread (well, besides the butter!)- heating the pan up before you pour the batter in. 🙂
    this looks tasty! i’m all for putting cheese in everything possible.

  • Rachel Wilkerson
    May 20, 2011 at 9:47 am

    I just bought that winter white honey on vacation in Savannah last week and have been wondering what to put it on…I think this is a sign!

  • Anne
    May 20, 2011 at 10:15 am

    I love cornbread! You’re right – to make cornbread even more incredible, just add honey (especially raw honey). Mmm, this is making me want some cornbread right about now!

  • Mellie
    May 20, 2011 at 3:52 pm

    I don’t like sweet cornbread, but I love the idea of adding chiles and cheese.

  • Adrianna from A Cozy Kitchen
    May 20, 2011 at 8:54 pm

    Best part of summer is cornbread. Love the addition of cheddar and chilies. And I, too, love cornbread thats a little sweet!

  • Cindy
    May 21, 2011 at 9:28 am

    Man…why didn’t this potluck Tuesday start when I was still in SR? haha Yum this cornbread recipe sounds delicious! I’ll have to try it out soon.

  • lcgrant03
    May 23, 2011 at 2:23 pm

    Gotta love Savannah Bee Co. honey! Cornbread looks yummy, too. : )

  • Mrs. Fish
    June 26, 2011 at 2:12 pm

    I made this today to go with our leftover pulled pork! Amazing! 🙂

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  • Desa
    January 30, 2012 at 6:08 pm

    Wonder if you could make them in muffin pans. I’m sure you can, but how long would they need to bake

  • Desa
    February 5, 2012 at 8:56 am

    I made this last night and followed the recipes as is. The best and most moist cornbread we ever had.

  • Tarin
    February 5, 2012 at 11:14 am

    I would make and eat a mudpie if the recipe called for green chiles. And cornbread?! Yes please. This was a super easy recipe to follow and the results came out great. I turned these into muffins (so that no one would judge the pan that was missing the few pieces in my tummy). I baked them for about 16 minutes. Next time I might try jalapenos for some heat!

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    February 5, 2012 at 12:29 pm

    Love these, but found them on the salty side.

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    January 3, 2013 at 6:11 pm

    This was good – I substituted 4 chopped serrano chiles for the can. I’m not sure whether that would make it more or less spicy, but it turned out to be a good level for me anyway. The baking time was a little too long for me – it was done at 25 minutes. Good thing I checked! Thanks for a new yummy cornbread recipe!

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    March 2, 2014 at 4:35 pm

    Just made these as a side dish with some turkey chili. They are so good! The spice from the chilies pairs perfectly with the chili.