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Cast iron skillet green chile cornbread is fluffy and rich.

Skillet Green Chile Cornbread

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The aroma of sweet cornmeal and earthy rich chiles will tempt you once the Skillet Green Chile Cornbread batter hits the sizzling cast iron. Slather it up with butter and dive into the combination of crispy bronzed crust and tender, moist crumb. We won’t judge if you just take a fork to the pan.

  • Total Time: 25 minutes
  • Yield: About 6-8 1x


  • 2 cups coarse cornmeal
  • 1 ½ teaspoon sea salt
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 ½ cups full-fat buttermilk
  • 1 large egg, lightly beaten
  • ¼ cup plus 1 tablespoon melted lard (manteca, bacon grease or shortening)
  • ½ cup diced roasted green chiles (Hatch, Anaheim, poblanos)



  • Taste your chiles before adding them to your cornbread. You don’t want to completely overwhelm your guests with every bite! 
  • Make sure your skillet is properly heated before adding the batter. This will not only give you that golden crust but also allow the cornbread to easily release from the skillet.
  • When baking your cornbread on the grill make sure that the skillet remains over indirect heat. Cooking directly over the charcoal could result in a burnt crust. Rotating the pan halfway through baking will also ensure that it cooks evenly.
  • Author: Brad Prose
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Side Dish
  • Method: Baking
  • Cuisine: Side Dish, Cornbread
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