I have been looking for a good cornbread recipe and this one looks great! Only problem - I am not a fan of chiles. Can I just leave them out and add in a little more corn kernels?

You can try it, let us know how it turns out. ~Elise

This recipe looks great. How about canned corn?

Sure, just drain it well first. ~Elise

We often add a little green onion to green chile corn bread.

I like the addition of sour cream. Going to make this today to accompany a big pot of soup.

Mmmm, the scent of baking--- and it warms the kitchen too!
Thanks Elise

This looks really delicious. Have you ever tried making cornbread in a castiron skillet? It adds so much to the flavor and texture of cornbread.

I could become completely addicted to this. I love cornbread, which here in New England is generally a bit sweet and bland -- but the green chiles will perk it up nicely! Would be great for brunch, with some spicy scrambled eggs.

Awesome! I usually just use a box mix and add a bit of finely chopped white onion, diced chiles, a little sift of paprika, a couple tablespoons of honey, and a mound of cheddar cheese. I've never made it from scratch.

My friend and I split four bushels of fresh roasted Hatch chiles this year. We also got a box (I think it was a bushel and a quarter) of chiles they call Brighton "dynamites". They are less meaty than the Hatch chiles, but we renamed them "demons" because they are way hotter than a Hatch hot. My freezer is stocked full of chiles to make new recipes with for another year, so thank you for the recipe. It's going to get made today :)

I made it, and people were skeptical at first, but they loved it. Everyone loved the corn bread warmed up a bit, I'm not sure if this was because it was so cold out, but generally I like my cornbread room temperature, but this seemed to be liked better straight from the oven.

I did make a few personal changes to the recipe, but not much and I think that the overall idea of the cornbread was still in my recipe. I was really glad to try this recipe.