green chile - scallion cornbread

our take on the classic. golden cornbread, studded with scallions and mild green chiles - the perfect side for any hearty soup or stew.

cornbread is one of those classic recipes that pairs well with so many things.  it's quick to prepare, uses pantry-staple ingredients and has a short bake-time, making it the perfect side for a huge range of dishes. this green chile - scallion cornbread is something that we make so frequently, i no longer even need to consult the recipe - it practically makes itself! 

all cornbread is naturally whole grain, and boasts a mild sweetness and subtle nuttiness from the cornmeal.  we've added green chiles to bring a bit of tang and spice to the dish without a lot of heat - the perfect addition to jazz it up but still keep it kid-friendly - and scallions add a hint of onion flavor, without being overpowering. of course, the basic recipe is delicious as is, without any add-ins, but they really do add that extra little something to take the flavors of this dish over-the-top.

serve this tasty cornbread alongside soups, stews, or salads.  slathered with butter and drizzled with maple syrup (or honey), it is sure to make any meal extra special.   

recipe: green chile - scallion cornbread

serves: 6 - 9


  • 3/4 c (heaping) cornmeal
  • 1 1/4 c white whole wheat flour (unbleached all purpose works)
  • 2 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp sugar
  • 1 1/4 c almond milk (any milk will work)
  • 1 egg beaten
  • 1 Tbsp vegetable oil 
  • 1  4 oz can chopped green chiles
  • 2 Tbsp finely sliced scallions (green onions) OR 2 Tbsp finely minced onion


  1. preheat the oven to 400 degrees, lightly grease an 8x8" baking dish and set aside
  2. combine the cornmeal, flour, baking powder, salt & sugar in a large bowl
  3. in a separate bowl, combine the milk, egg, oil, scallions and chiles
  4. add the wet ingredients to the dry, and stir until just combined
  5. pour the batter into the prepared pan and bake for 20 minutes
  6. check, and continue cooking another 5 - 10 minutes, until a knife or toothpick comes out clean
  7. slice, slather with butter & honey (or maple syrup!) & enjoy!


h & s