Calabacitas Cornbread (Roasted Chile, Corn, and Zucchini)

Calabacitas Cornbread - Roasted chile, zucchini and corn all wrapped up in cornbread batter for a hearty and spicy cornbread. |

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We can’t let summer end without a calabacitas dish – a dish with corn, summer squash and New Mexico’s roasted chile.  In years past, I’ve dished up a few other versions of calabacitas which you can find listed at this end of this post.  This year’s recipe is Calabacitas Cornbread, cornbread with zucchini, corn, roasted chile and cheese.  With all of these ingredients, calabacitas cornbread is a meal in itself.  Just serve with a few homegrown tomatoes and you’re all set for an enjoyable and filling meal.  You can also serve smaller portions as a side for any meal that screams for a piece of cornbread.

Calabacitas Cornbread

Calabacitas Cornbread - Roasted chile, zucchini and corn all wrapped up in cornbread batter for a hearty and spicy cornbread #Hatch #chile #cornbread @mjskitchen

Calabacitas Cornbread - Roasted chile, zucchini and corn all wrapped up in cornbread batter for a hearty and spicy cornbread #Hatch #chile #cornbread @mjskitchen
Print or Save Recipe
Calabacitas Cornbread Recipe
20 mins
50 mins
Total Time
1 hr 10 mins
Roasted chile, zucchini and corn all wrapped up in cornbread batter for a hearty and spicy cornbread.

"*" See Kitchen Notes for more information or links to special ingredients.

Course: bread, Light Lunch, Main Course, Side Dish
Cuisine: New Mexico
Yields: 8 servings
Recipe Author: MJ of MJ's Kitchen
You'll need 3 bowls
Bowl 1:
  • 1 cup grated zucchini or any summer squash
  • 1 cup corn (corn from 1 cob)
  • ½ - ¾ cup chopped roasted chile* (red, green or both)
  • 2 scallions, minced (white and green parts)
  • 1 cup grated cheese, cheddar, Monterey Jack or both
Bowl 2: (Large enough to eventually combine all ingredients)
  • 1 cup fine ground cornmeal
  • ½ cup flour
  • 1 ½ tsp. baking powder
  • ½ tsp. salt
Small bowl or measuring cup
  • 2 eggs
  • 2 Tbsp. melted butter
  • ½ cup yogurt*
  • ¾ cup milk
  1. Preheat oven to 350º F.
  2. Coat a 1 - 2 quart casserole dish* with cooking oil spray or butter. Set aside.
  3. Bowl 1: Add vegetables and cheese to the bowl and stir to mix together evenly.
  4. Bowl 2: Whisk together cornmeal, flour, baking powder, and salt.
  5. Bowl 3: Whisk together the eggs, butter, yogurt and milk.
  6. Add Bowl 1 (the vegetables) to Bowl 2 (the cornmeal mix). Using a spatula, stir to incorporate the cornmeal mixture into the vegetables.
  7. Pour the egg mixture (Bowl 3) into the vegetable cornmeal mixture. Stir gently to combine all ingredients. Once combined, stop stirring. You don't want to over stir and kill the baking powder.
  8. Pour into prepared casserole dish.
  9. Place in hot oven and bake for 40 - 60 minutes* or until cooked through. (Check for doneness by inserting a toothpick in the middle. If it comes out clean, it's done. It not, cook for another 5 minutes and retest.)
  10. When done, remove from oven and let rest for 5 minutes before cutting.
Kitchen Notes

Roasted chile – For the cornbread in the pictures, I used the sweeter red roasted chile.  However, you can use green or Christmas (both red and green).  As far as the heat level goes, that’s to your taste.  A medium chile yields a mildly spicy cornbread, whereas hot chile gives it a real kick.  I don’t recommend mild unless you just don’t like spicy at all.


Yogurt – If you don’t mind your cornbread a little sweet, use Vanilla Lowfat yogurt. That’s what I use and we love it. Normally, I don’t add sweet to cornbread, but it works for this dish.  If you don’t have yogurt on hand, then substitute with buttermilk or sour cream.


Casserole dish – Because of the heartiness of calabacitas cornbread, it works nicely as a deep dish cornbread.  As you can see, I bake it in a souffle’ dish.  However, you can use a shallower, square or rectangular casserole dish or cast iron skillet.


Bake time – Different dishes do change the bake time.  A deep dish requires 60 minutes, whereas a rectangular shallow dish only requires 40 – 45 minutes.  You could also divide the batter between two small casserole dishes and bake about 40 minutes. Always use a toothpick to check for doneness just to be safe.


Reheat Leftovers – Unlike regular cornbread, calabacitas cornbread heats up very nicely.  Just cover, place in a cold oven, heat to 350ºF and, once at temperature, heat for 15 – 20 minutes depending on how much you’re heating up.


Calabacitas Cornbread - Roasted chile, zucchini and corn all wrapped up in cornbread batter for a hearty and spicy cornbread. |

I hope you get a chance to enjoy Calabacitas Cornbread before the summer squash disappears.  If you do enjoy it, you might want to check out these other calabacita dishes.

New Mexican Calabacitas

Calabacitas Enchiladas

Calabacitas chowder

Hope you all enjoy the rest of your summer.  The fall solstice is just around the corner.


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43 Responses to “Calabacitas Cornbread (Roasted Chile, Corn, and Zucchini)”

  1. Cathleen @ A Taste of Madness October 4, 2017 at 4:42 am #

    This looks delicious! Cornbread isn’t big here in Canada, but I would love to try making it myself.

    • mj October 6, 2017 at 3:35 pm #

      Thanks so much Cathleen! I know, cornbread seems to be a regional dish, but so easy to make anywhere if you can find a fine ground cornmeal.

  2. sam October 2, 2017 at 4:24 am #

    Amazing ! i love corn and your cornbread looks so yummy & delicious, i can not wait make this thanks for sharing and keep shared your delicious recipe…..!

    • mj October 2, 2017 at 10:15 am #

      Thanks Sam! Hope you do get a chance to try it. It’s pretty yummy!

  3. Adina October 1, 2017 at 4:45 am #

    I love any dish containing cornmeal, I grew up with it and it is just so comforting and deliciuos! This is a new approach for me, I would love to give it a try!

    • mj October 2, 2017 at 10:15 am #

      Thanks Adina!

  4. Raymund Macaalay September 27, 2017 at 12:07 am #

    This indeed is a nice cornbread recipe! I would glad to have it anytime with my fried chicken and some gravy

    • mj September 27, 2017 at 7:43 pm #

      thanks so much Raymund!

  5. April J Harris September 26, 2017 at 10:52 am #

    What a gorgeous, colourful and flavourful cornbread, MJ! It looks absolutely fantastic. Sharing on Twitter and on the Hearth and Soul Facebook page. Thank you so much for being a part of the Hearth and Soul Link Party. Hope to see you again this week. Have a lovely week ahead!

    • mj September 26, 2017 at 8:42 pm #

      Thanks so much April! Thanks for sharing!

  6. Soni September 26, 2017 at 8:51 am #

    This looks delicious MJ!I haven’t had cornbread in a very long time and now I’m craving for them so bad 🙂

    • mj September 26, 2017 at 8:41 pm #

      Thanks Soni! Cornbread is one of those dishes that one does crave. 🙂

  7. cakespy September 24, 2017 at 4:47 am #

    INCREDIBLE cornbread! Just the type of recipe I have been hoping for!

    • mj September 24, 2017 at 2:38 pm #

      Thanks so much! Hope you enjoy!

  8. Sissi September 21, 2017 at 2:17 pm #

    Dear MJ, when I see your beautiful photographs all I think about is “cornbread with roasted chile”! It sounds so amazing and so good! Why haven’t I ever thought about it??? I often prepare French savoury cake (a popular snacks for parties and cocktails in France), changing the ingredients such as olives, bacon, feta…. I have just realised it would be perfect with chile! Thank you so much for inspiration and this fantastic discovery.

    • mj September 23, 2017 at 12:45 pm #

      Thank YOU Sissi! Now I need to look up French savoury cake. 🙂 Many times I just use the roasted chile in cornbread, but this season, I thought I would go for it all and do calabacitas. It turned out SO good and left us looking forward to the next batch.

  9. Amy (Savory Moments) September 21, 2017 at 8:08 am #

    Wow! What an amazingly flavorful cornbread!

    • mj September 23, 2017 at 12:43 pm #

      Thanks so much Amy!

  10. Marta @ What should I eat for breakfast today September 20, 2017 at 2:03 am #

    This is literally the first time I hear about this dish andI love how it sounds <3

    • mj September 23, 2017 at 12:41 pm #

      Thanks so much Marta! It’s an original. 🙂

  11. Carole from Carole's Chatter September 19, 2017 at 8:34 pm #

    Hmm, I’ve never used cornmeal. Is it a bit like polenta? Cheers

    • mj September 23, 2017 at 12:27 pm #

      Yes, it is very much like polenta. The difference is the grind. Polenta is a coarse grind cornmeal. For cornbread, I like a find grind cornmeal.

  12. Sheila J Fuller September 19, 2017 at 7:06 pm #

    This was easy to put together and delicious! I divided it between two smaller Corning Ware casseroles and it cooked in 40 minutes.

    • mj September 23, 2017 at 12:25 pm #

      Sheila, I’m SO GLAD you enjoyed it! Great idea to divide it between 2 casseroles. I’ll try that next time! Thanks for your comment!

  13. Katerina September 19, 2017 at 5:19 am #

    I love using seasonal veggies and try to do it as often as possible! This is delicious!

    • mj September 19, 2017 at 12:14 pm #

      Thanks Katerina! Seasonal is always the way to go in my book. 🙂

  14. Tamara September 18, 2017 at 9:54 am #

    I love recipes that use the best seasonal produce, and you’ve captured a few in this amazing cornbread recipe! I’ll have to give it a try when my friend gets back to McAllen with the green chile she so graciously offered to bring me!

    • mj September 18, 2017 at 8:05 pm #

      Thanks Tamara! What a lucky one you are to have a friend bring back chile!!! I’m heading down to Hatch/Las Cruces in a couple of days to do some exploring and hopefully get out in some fields and pick chile. Hope to get some good pictures to share.

  15. Anna Johnston September 17, 2017 at 10:09 pm #

    Well now, this sounds pretty interesting, so interesting in fact I’m going to make it. Always looking for recipes that are full of seasonal vegs and are still super filling.

    • mj September 18, 2017 at 8:02 pm #

      Thanks Anna! Hope you do get a chance to make it. It’s DELicious!

  16. Crista Vesel September 17, 2017 at 1:27 pm #

    Thanks Mary Jane! I am going to try this with gluten free flour and see how it turns out.

    By the way, do you have any recipes for Prickly Pear cactus (nopales and/or tunas)? It is supposed to be really good for you – and I was going to try using the leaves (tunas) in calabacitas…


    • mj September 18, 2017 at 8:02 pm #

      Thanks Crista! Let me know how the GF version works out and what you used. I have never had any success with GF flours. No, I don’t have any nopale or tunas recipes. I’ve seen then and have eaten a couple of recipes at restaurants in the past, but nothing caught my interest enough to want o try it.

  17. Angie@Angie's Recipes September 17, 2017 at 12:12 pm #

    I have never had calabacitas cornbread…actually haven’t had cornbread in a really long while. .. this looks really super with summer veggies.

    • mj September 18, 2017 at 7:59 pm #

      Thanks Angie! Cornbread is a staple in this house and this has been a very tasty addition.

  18. John/Kitchen Riffs September 17, 2017 at 11:10 am #

    Wow, what terrific cornbread! Love the stuff to begin with, and you’ve just loaded it with flavor. I often make it with roasted chilies, but never with zucchini or corn — very creative. Super recipe — thanks!

    • mj September 18, 2017 at 7:58 pm #

      Thanks John! The squash really makes this a moist cornbread and with the sweet corn, so very tasty. I hope you get to enjoy.

  19. Jan Cook September 17, 2017 at 10:25 am #

    Oh that looks delicious MJ! I need to make this next time I have a bowl of posole or green chile stew!

    • mj September 18, 2017 at 7:57 pm #

      Perfect! Thanks Jan!

  20. Deb|EastofEdenCooking September 17, 2017 at 10:20 am #

    I’m thinking leftovers would make a wonderful breakfast with a side of eggs. A fabulous way to end summer!

    • mj September 18, 2017 at 7:57 pm #

      Leftovers are great and don’t dry out. A side of eggs sounds wonderful! Thanks Deb!

  21. 2pots2cook September 17, 2017 at 9:34 am #

    Zucchini still available over here. Will definitely make it! Everything with chillis is more than welcome !Thank you so much !

    • mj September 18, 2017 at 7:57 pm #

      Thanks you two! We’re calling this the year of the squash with our garden this year, so I’ve been making all sorts of squash recipes. This one is definitely a keeper. Hope you enjoy!


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