Green Chili Cheese Cornbread

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Give your cornbread a kick with green chilis and cheddar cheese.

Green Chili Cheese Cornbread

Yield: One 8" square pan or 12 muffins

Green Chili Cheese Cornbread


  • 1 bag Pamela's Cornbread & Muffin Mix
  • ½ cup sugar
  • 8 TBSP butter* (1 stick) or butter substitute, melted
  • 2 eggs, large
  • 1 cup water or milk
  • 2 cups shredded cheddar cheese
  • 1 can (4 oz.) roasted green chili peppers (drained)
  • *recommended for best results


Preheat oven to 375°.

Melt butter. In medium bowl, combine Cornbread & Muffin Mix, sugar, melted better, eggs and water. Mix in green chilies and cheddar cheese. Pour into greased 8-inch square pan and bake in the middle of the oven for 35-45 minutes or until a toothpick comes out clean. To make muffins, spray tins or papers well with non-stick spray, fill to top, and bake 20 to 25 minutes.

To re-heat cornbread, wrap in paper towels and re-heat in microwave, or wrap in foil and re-heat in oven.


Sugar substitute

Sugar can be reduced or deleted for a less sweet cornbread. Or, substitute ¼ cup honey or agave liquid to replace the sugar.

Butter substitute

Equivalent butter substitute or ⅓ cup oil can replace the butter.

© Pamela's Products, Inc.

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