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Green Chile Bacon Cornbread

Oct.posted by Paula 2 Comments

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Green Chile Bacon Cornbread is flavorful and moist making it the perfect accompaniment for any soup.

It’s full of bacon, cheese, and green chiles giving it a blast of flavor! Each bite will have you reaching back for another nibble.

Green Chile Bacon Cornbread recipe- Each bite will have you reaching back for another nibble.  Green Chile Bacon Cornbread recipe- It's chock full of bacon, cheese, and green chiles giving it a blast of flavor!

Green Chile Bacon Cornbread

I know what you think. You think because I’m a food blogger and recipe developer that I eat great food all the time. I do and I don’t. The truth is I get tired of cooking and I never cook just for myself. I eat a granola bar or cereal if I don’t have leftovers. That doesn’t mean I don’t want good food, I just don’t want to make it for just me.

Green Chile Bacon Cornbread recipe - Spice up your cornbread with chiles and bacon!

 

Green Chile Bacon Cornbread recipe- It's chock full of bacon, cheese, and green chiles giving it a blast of flavor! #ad

You may remember recently I posted a recipe with a Campbell’s® Soup Company product, Swanson’s chicken broth. I used the broth in my Healthy Slow Cooker Tex Mex Chicken Soup. I love the broth as well as all

Green Chile Bacon Cornbread recipe- It's chock full of bacon, cheese, and green chiles giving it a blast of flavor! #ad

 

The recipe makes a big skillet of cornbread. It’s hearty, spicy, and satisfying. It pairs perfectly with my quick soup.

Green Chile Bacon Cornbread recipe- It's chock full of bacon, cheese, and green chiles giving it a blast of flavor! #ad

Green Chile Bacon Cornbread

  1. As I said, this makes a lot, you may want to half the recipe and cook it in a 6-inch skillet instead.
  2. You can make your Green Chile Bacon Cornbread from scratch like I have listed below or you can use a cornbread mix and simply add the onion, cheese, bacon and green chiles into the mix.
  3. I like to add 1/2 cup all-purpose flour to my cornbread. It lightens the texture just a little.
  4. You can use yellow or white cornmeal, whichever you prefer.
  5. I can’t fathom cooking cornbread in anything except a cast-iron skillet. It’s the Southerner in me. If you don’t have a cast-iron skillet, cook your cornbread in a casserole dish or cake pan. You may need to adjust the cook time slightly, just watch the bread closely.
  6. I like to preheat the skillet. When the skillet it hot, I then add the oil. Place the skillet back in the oven for a minute for the fat to get hot. When the fat is hot, add your cornbread batter. This helps to brown the crust and cooks the cornbread more quickly.

 

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Green Chile Bacon Cornbread

Green Chile Bacon Cornbread has just the right about of bacon, chiles, and cheese. It's a great side with any meal.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Side Dish
Cuisine: American/Southern
Keyword: bacon, bread, cheese, quick bread
Servings: 10 servings
Calories: 309kcal
Author: Paula Jones

Ingredients

  • 3 pieces bacon cooked and chopped
  • 1 and 1/2 cup cheddar cheese shredded
  • 1/2 cup onion diced and sauteed
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic minced
  • 1 and 1/2 cup cornmeal
  • 1/2 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 cups buttermilk
  • 2 large eggs beaten
  • 4 tablespoon vegetable oil
  • 4 ounce can chopped green chiles drain

Instructions

  • Preheat oven to 435 degrees F.
  • Add 2 tablespoon oil to 12 inch cast iron skillet and saute onion. Remove from pan with slotted spoon. Then place skillet in oven to preheat.
  • In a bowl, mix cornmeal, flour, baking powder, and salt.
  • In another bowl, combine buttermilk, eggs, 2 tablespoons oil, onion, garlic, cheese and green chile.
  • Add wet ingredients to dry ingredients and stir to combine.
  • Pour into hot skillet.
  • Bake at 425 degrees F 25 to 30 minutes or until cooked through and browned on top.
  • Serve hot.
Tried this recipe? Comment below orMention @Paula_callmepmc or tag #callmepmc!

Nutrition

Calories: 309kcal | Carbohydrates: 26g | Protein: 11g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 70mg | Sodium: 334mg | Potassium: 246mg | Fiber: 3g | Sugar: 3g | Vitamin A: 310IU | Vitamin C: 1mg | Calcium: 204mg | Iron: 1mg

As an Amazon Associate, I earn from qualifying purchases. This post contains affiliate links. If you click the link and make a purchase I will receive a small commission at no cost to you. Visit all my recommended products at Paula’s Picks on Amazon. Read my entire Privacy Policy here.

 

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Comments

  1. AilSe says

    10.14.15 at 9:56 am

    I cannot see on the recipe when to add the cheese lol but I guessed when everything else goes in. ✋😀

    Reply
  2. Judy says

    10.14.15 at 5:05 am

    I’m with you on cast iron it is fantastic for cornbread!! I heat mine with a little oil while I mix my cornbread and when it’s screaming hot I put the cornbread in…..it sizzles!! This creates a good crust that is pure heaven in soups and chilies. I make cornbread from scratch and add a can of chopped chilies, a short can of corn and shredded cheese. I even add sour cream sometimes! My recipe philosophy is based on “or” creamed corn OR nibblet, shredded cheddar OR what you have or like. Loaded cornbread can also be a meal in itself! Freeze leftovers for croutons or dressing.

    Reply

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Hi, I'm Paula. I'm a blogger, a baker, a runner, a writer, a recipe developer, & a cookie dough eater. I love creating great recipes & sharing them with you! You'll find healthy recipes, comfort food and my favorite, indulgent desserts!
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