Rustic Green Chile & Cheddar Cornbread

A Farm Kitchen Favorite with a Touch of Sweet Heat

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Servings: 8

There’s something about warm cornbread fresh from the oven that feels like home.

This green chile cheddar cornbread is one of my favorite ways to bring a little comfort, and a little kick, to the table. It’s buttery, moist, loaded with melty cheddar, and just spicy enough from the green chiles to make it feel extra special.

As we get ready for our Cinco de Mayo farmers market celebration, this is the perfect side to serve alongside our creamy cheesy pinto beans made with Sweet Valley Farm’s locally grown pinto beans. Together, they make the kind of simple, hearty meal that’s meant to be shared.

Ingredients

Dry Ingredients

• 1 cup cornmeal

• 1 cup all-purpose flour

• 1 Tbsp sugar

• 1 Tbsp baking powder

• 1/2 tsp salt

Wet Ingredients

• 1 cup milk

• 2 eggs

• 1/3 cup butter, melted

Mix-Ins

• 1 cup shredded cheddar cheese

• 1/2 cup diced green chiles

Instructions

• Preheat and prep: Preheat your oven to 400°F. Grease a baking dish or, even better, a cast-iron skillet for those crispy golden edges.

• Mix the dry ingredients: In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.

• Mix the wet ingredients: In a separate bowl, whisk together the milk, eggs, and melted butter until smooth.

• Combine gently: Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.

• Add the good stuff: Fold in the shredded cheddar and diced green chiles until evenly distributed.

• Bake: Pour the batter into your prepared skillet or baking dish. Bake for 20–25 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.

• Cool and serve: Let cool slightly before slicing. Serve warm with butter—or alongside a bowl of cheesy pinto beans.

Why I Love This for Market Season

This cornbread is exactly the kind of recipe I love this time of year: simple ingredients, big flavor, and easy to make for family and friends.

Pair it with:

• Sweet Valley Farm cheesy pinto beans

• Grilled meats or fajitas

• A big spring salad

• Fresh salsa or honey butter (snag some fresh local honey from our fellow Pueblo Farmers Market vendor Howlin' Honey!)

Farm Tip

For the best texture and flavor, bake this in a hot cast-iron skillet. You’ll get those perfectly crisp edges that everyone fights over.

And if you’re planning your Cinco de Mayo menu, don’t forget to stock up on my locally grown pinto beans at the farmers market starting May 2nd. They’re the perfect pantry staple for meals like this—fresh, flavorful, and grown locally here in the Arkansas Valley.

Storage

Store leftovers covered at room temperature for up to 2 days, or refrigerate for up to 4 days. Warm slices in the oven or toaster for the best texture.