Green Chile Cornbread

This isn’t your basic side-of-chili cornbread. It’s loaded with roasted green chilies, corn kernels, pimiento, onion, and a full cup of cheddar cheese layered through the middle and on top. Baked in a cast iron skillet greased with bacon drippings, the bottom and edges come out with that crackling, golden crust that only rendered fat and hot iron can deliver.

The batter gets split in half. First layer goes down, then a blanket of cheese, then the rest of the batter, then more cheese on top. That layering means you hit melted cheddar in every slice instead of just on the surface. The bacon bits folded into the batter add smoky, salty pops throughout.

Pimiento adds a subtle sweetness most people won’t be able to identify but will definitely notice. Combined with the roasted green chile heat, it creates a savory depth that plain cornbread just can’t touch.

Kitchen Tips

• Get the skillet hot before pouring the batter. Preheat it with the bacon drippings in the oven for a few minutes. The sizzle when the batter hits the pan is what creates that crispy bottom.
• Don’t substitute flour for cornmeal. This recipe is all cornmeal, no flour, which gives it a grittier, more rustic texture.
• Use roasted green chilies, not raw. Roasting mellows the heat and brings out a smoky sweetness.
• Test with a toothpick at 30 minutes. The cheese layer can make the center look underdone when it’s actually set.

Variations

• Jalapeno cheddar: Dice fresh jalapenos and fold them in alongside the green chilies for extra kick.
• Buttermilk swap: Replace the milk with buttermilk for a tangier crumb and better rise.