Skillet Green Chili Cornbread

skilletcornbread2I will admit, I have been quite distant lately. Between traveling, camping and working, I have not had the pleasure of developing recipes and getting creative with my photography. Alas, I am back. And with the gloom and heaviness that has been present with the heavy rains in Phoenix recently, I think some comfort food is needed.


This cornbread is cooked in a skillet for even-cooking, and plenty of butter is in the batter for superb moistness. I added some diced green chilies in there for a nice kick and a flavor-packed bite. The preparation of this is extremely easy.

The Ingredients:

1&1/4 cup cornmeal

3/4 cup all-purpose flour

1/4 cup granulated sugar

1/2 teaspoon salt

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon of your favorite seasoning blend

1&1/3 cup whole milk

2 eggs

8 tablespoons melted butter, divided

4 ounce can of diced green chilies

The Method:

  • Preheat oven to 425 degrees, place skillet in oven to heat up
  • Mix together cornmeal, flour, sugar, salt, baking soda, baking powder, and spices
  • Add milk, eggs, and 7 tablespoons of the melted butter until combined
  • Fold in the diced chilies
  • Remove skillet from the oven, reduce oven to 375 degrees. Use remaining melted butter to grease skillet
  • Pour batter into skillet and return to oven
  • Bake for 25 minutes, or until a toothpick inserted in the center comes out clean

skilletcornbread1skilletcornbread3skilletcornbread4Serve with butter and enjoy for breakfast, or alongside soup or chili.

Thanks for visiting!

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