One Colorful And Cheesy Makeover Gives Cornbread 3X The Flavor

Slightly sweet, yet undeniably savory, cornbread is a Southern staple with devoted fans — and with good reason. Not only is it delicious, whether dipped into a hearty bowl of chili or simply shining on its own, but it is also a perfect vessel for punchy add-ins. The Tasting Table recipe for green chile and tomatillo cornbread makes the most of the earthy tang of poblanos and jalapeños to produce a cornbread that's well-rounded and delicious.

Roasting poblano peppers, jalapeños, and onions together until the peppers' skins blister and brown brings out deliciously charred notes that deepen the flavor. It also makes them easy to peel. Half of the roasted chilies are blended to create a peppery puree, which is then incorporated into the cornbread batter, giving it a green tinge. The remaining peppers are chopped alongside a bunch of cilantro and tomatillos to complete this earthy all-rounder, adding a zesty, herbaceous kick and extra texture. 

As if the peppers themselves weren't enough to entice anyone to give this twist a try, this recipe also incorporates a cup of grated Monterey Jack cheese. Cheese and corn are a match made in heaven, after all. Monterey Jack is a great choice because it has a milky profile that pairs particularly well with spice and heat, hence the popularity of pepper Jack. It also melts smoothly, blending seamlessly into the cornbread.

If cheesy is really your thing, there are several ways to take this recipe even further, like trying a clever hack to give cornbread a lava cake-style cheese center. You can also swap the Monterey Jack for a more mature cheese such as aged cheddar for extra oomph, or sprinkle the cornbread with grated parmesan before baking it, or scatter cheese in the baking tin before adding the batter to create a crispy crust, à la Detroit-style pizza. 

For the ultimate piquant treat, top the cornbread with cowboy candy, sweet-and-spicy candied jalapeños that pack a punch. Make sure to have enough chilies to give the cornbread ample flavor — and if you happen to have any left over after making this dish, remember that you can freeze green chilies for future use. They add plenty of depth to soups and stews ... though we reckon you may just end up making this cornbread again and again. It's simply that good. 

If this green chile and tomatillo cornbread recipe has inspired you to try even more variations, check out other cornbread recipes you'll crave over and over again. From fruity riffs to casserole-like creations, there really are many options for every occasion.