Green Chili Cheddar Cornbread

The key ingredient: Buttermilk


The boys came up with this recipe.  They call it “ccoorrnnbbrreeaadd.”  When they eat it they say “Now that is some good ccoorrnnbbrreeaadd.”  It is never dull with these two.  From what I understand this recipe provides them with essential carbohydrates after their daily workouts.  And – yes they did concoct this one themselves.  The first time we made it they stopped by the grocery store to pick up all the ingredients on their way home from working out.  They arrived home and told me they needed me to make cornbread out of what they bought.  Well I have to say that it turned out really good and we have now made this a few times at our house.  I think the key ingredient is using buttermilk instead of regular milk.  Jake tends to like his hotter so does prefer diced jalapenos.  We usually make it with the green chilies though so we can keep the majority happy.  We hope you will give it a try!

2 boxes Jiffy cornbread mix
1 half pint carton lowfat buttermilk
1 extra large egg, lightly beaten
1 (4 ounce) can diced green chilies
1 cup shredded cheddar jack cheese
Mix all ingredients in bowl just until thoroughly combined.  Pour into 9×13 baking dish that has been sprayed with nonstick spray. Bake 25-35 minutes at 350 degrees until golden brown.


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  1. WOW !!! This is the best cornbread recipe I have ever tasted !! The buttermilk makes it very, very moist….I have always had cornbread from the box recipe…dry and crumbly…not anymore !!! Keep up the good work, Kristina !!!

    • We love it too! The boys did a good job with this recipe – they really did come up with this on their own and you are right – the buttermilk makes all the difference. Thanks for commenting Mike!