Green Chili and Goat Cheese Cornbread

Inspired by the cornbread at Ophelia’s Electric Soapbox in Denver, this green chili and goat cheese cornbread is a delicious southwestern twist on traditionally sweet cornbread.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Side Dish
Cuisine: American
Keyword: Cornbread, Goat Cheese
Servings: 12
Author: Kelli


  • 1/2 cup fine grain yellow cornmeal
  • 1/2 cup coarse ground yellow cornmeal
  • 1/2 cup all purpose flour
  • 2 tsp raw cane sugar
  • 1/2 tsp salt
  • 1 Tablespoon baking powder
  • 1/2 tsp baking soda
  • 1 1/2 cup light buttermilk
  • 1 egg
  • 1/4 cup 2% fat plain Greek yogurt
  • 1 hatch green chili diced (or 1 jalapeno diced, with seeds)
  • 2 ounces soft goat cheese cut into small pieces (the kind that is shaped like a log)
  • 1 tablespoon unsalted butter


  • Preheat oven to 425F. Put tablespoon of butter in cast iron or baking pan and place in oven while it preheats.
  • Meanwhile, combine dry ingredients in a large mixing bowl. In another bowl, combine buttermilk, egg, and Greek yogurt.
  • Pour wet ingredients into the dry and stir to combine. Carefully fold in goat cheese and green chili (or jalapeno, include the seeds).
  • Once oven is preheated, remove pan from oven, pour batter evenly into skillet or pan and return to oven. Bake 20-25 minutes, or until an inserted toothpick comes out clean.
  • Cut into 12 squares or slices and enjoy!


For best taste I recommend making this in a cast iron skillet, but you can also make it the original way using a 9×9 pan.
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