A great Green Chili Bread that has the consistency of Cornbread. Packed full of flavors and pairs great with a good chili
Over the past few years, I’ve become very fond of cooking with Green Chilies. I’ve lost count of how many recipes I’ve made using Green Chilies but you can find most of them here: Recipes with Green Chilies. But this is the first time I recall making Green Chili Bread.
It’s not very often that I get to bake with green chilies so when this old recipe was shared with me, I just had to give it a try.
Since this Bread recipe doesn’t have any yeast in it, there is no waiting for the dough to rise. While I am calling this a “bread”, the consistency is more like cornbread. Regardless of what you call it, it’s delicious!
If you love Cornbread as much as I do, make sure you check out my collection of Cornbread Recipes.
If you don’t have any Buttermilk on hand and don’t feel like going to your local grocery store, check the Chef’s Notes on the recipe card for an easy substitute.
How to Make Green Chili Bread.
1- Preheat oven to 350°F.
2- In a large mixing bowl, combine cornmeal, salt, baking soda, and baking powder.
3- Add the remaining ingredients and mix well. Pour batter into greased loaf pan.
4- Bake for 45 minutes. Let cool for 10 minutes before slicing and serving.
Green Chili Bread
- 1 Cup Yellow Cornmeal
- 1 Tsp Baking Powder
- 1 Tsp Salt
- 1/2 Tsp Baking Soda
- 1 Cup Buttermilk
- 2 Tbsp Unsalted Butter, Melted
- 2 Egg(s), Beaten
- 8 oz Sweet Corn
- 1/4 Cup Yellow Onion, Finely Diced
- 4 oz Green Chilies, Diced
- 1 Cup Colby Cheese, Shredded
how to make this recipe
- Preheat oven to 350°F.
- In a large mixing bowl, combine cornmeal, salt, baking soda and baking powder.
- Add the remaining ingredients and mix well. Pour batter into greased loaf pan.
- Bake for 45 minutes. Let cool for 10 minutes before slicing and serving.
Any nutritional information provided on this site is an estimate and will vary based on cooking methods and brands of ingredients used. If nutritional information is important to you and your diet, please verify this recipe with your nutritionist.