Green chile cheese cornbread is a classic cornbread made here in New Mexico and throughout the southwest. I love adding green chile and cheese to my buttermilk cornbread. However, on a hot day, I really don’t want to turn on the oven. So a wonderful solution to that is to use the cornbread batter and make pancakes instead.
These green chile cheese cornbread pancakes are so easy. Just make up a buttermilk cornbread batter, fold in some roasted green chile and cheese, then scoop out pancake size portions of batter into a skillet with LOTS of butter. Fry them up and enjoy!
You can serve them for breakfast with a drizzle of honey or maple syrup, or just serve as a side for a bowl of beans, soup or a hearty stew. They are also great as a snack or light lunch. If you like sweet cornbread, add a little sugar to the batter. I prefer more of a savory cornbread, so I leave out the sugar and just drizzle with honey if I want some sweetness. Personally, I find them super delicious right out of the skillet.
Aside from the green chile (which always makes a dish special), the other important ingredient is the butter. You MUST fry them in butter, not margarine, not oil – butter! Butter gives them the crispy, crunchy edges and a buttery flavor, and who doesn’t like a buttery flavor. The amount of butter that I use in the recipe is really the minimum amount I would suggest. However, feel free to increase the amount of butter. The more, the merrier.
Green Chile Cheese Cornbread Pancakes
This batch of pancakes was made with medium hot chile from Mi Abuela – a great source for organic Hatch chile.
Sweet or savory pancakes with New Mexico green chile and sharp cheddar, fried in a hefty dose of butter. Drizzle with honey for a delightful breakfast, or serve as a side for beans, soups and stews.
*See Kitchen Notes for substitutions, more information, and related links.
- 1 cup fine ground cornmeal
- 1/2 cup AP flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1 Tbsp sugar (optional)*
- 1 egg
- 1 cup buttermilk
- 1/4 cup roasted, chopped green chile*
- 1/2 cup grated sharp cheddar cheese
- 3 Tbsp unsalted butter (divided)*
To a mixing bowl, add the cornmeal, flour, baking powder and salt. Stir to combine.
In a measuring cup, add the buttermilk and egg. Whisk well.
Make a well in the center of the dry ingredients and pour in the buttermilk/egg mixture. Gentle stir until wet and dry ingredients are just combined.
Fold in the chopped green chile and grated cheese.
In a non-stick skillet over medium heat, add 1-1/2 tablespoon butter. Melt the butter. When it starts sizzling and forming bubbles, add scoops of batter using a 1/4 – 1/3 cup measuring cup.
Let the pancakes cook on one side for 3 minutes. Carefully flip and cook for another 3 minutes. The cooked side should be nice and brown (as shown below). If not, turn the heat up just a bit or add another minute of cooking time per side.
Test for doneness by pressing into the middle of the pancakes. If it's firm, it's done. If it compresses, cook another 1 – 2 minutes. If the pancakes are getting too dark, turn down the heat.
When done, removed from skillet to a plate or rack.
Add another 1-1/2 tablespoon butter to the skillet and cook another batch as previously instructed.
Serve immediately.
Sugar – I normally don’t add sugar. If I serve these for breakfast, I’ll drizzle with honey or maple syrup. As a savory pancakes, use just like cornbread as a side for a variety of soups, stews and beans.
Roasted Green Chile – I use a medium hot green chile; therefore, 1/4 cup provides a nice spicy green chile flavor, but not overpowering with heat. If you want them spicier, add more chile or use a hotter chile.
Butter – Real butter is really the key to the success of these pancakes, in my opinion. I initially made them with 2 tablespoons butter per batch but was able to cut back to 1-1/2 tablespoons without losing the buttery flavor. Anything less isn’t worth the effort IMO. 🙂
To reheat – Place in microwave safe container or plastic bag. Do not cover or seal. Microwave on high for 20 – 40 seconds depending on the wattage of your microwave and the number of pancakes you are reheating.
Just in case your didn’t know, it’s green chile season here in New Mexico. So be sure to check out your local grocery stores for some fresh or roasted Hatch green chile or order online from a reliable New Mexico supplier.
Below are a couple of cornmeal pancake recipes you’ll enjoy, as well as a couple of suggested dishes for using these cornbread pancakes as a side dish. They are also great with just about any bowl of beans. I know you’ll enjoy them all!
these sound so delicious MJ.
MJ, these pancakes are perfection! Love the texture from the cornmeal and the flavors from the cheese and chile. How wonderful they would be with a sweet syrup on top! I’m going to be dreaming about these until I get to make them!
Thanks Kelly. My husband was quite hesitant when I first served them, but it only took one bite and he was hooked. We both love them with and without a little syrup.
MJ these pancakes look beautiful and delicious. I must try them soon. Thanks for sharing the recipe.
Thanks Lea Ann. Being a chile lover, I know you’ll love these. 🙂
I am coming back again to these beautiful pancakes, just to look at them again… convinced I’ve already commented here, but I didn’t !!! I think I was hypnotised by the photos and simply imagined I was writing!
I love everything about them, but of course first of all green chile, as you imagine! Now that I have some fresh chiles from my balcony (at last!), I must remember to try your delicious pancakes before the chile season ends.
My first time here – came from Kitchen Riffs. I am timid about buying any type of chili at the market as I am never sure which are mild, hot or hotter. My mother never used them or made pancakes either, she just made crepes, but for dessert. Actually I never had Mexican food until I came to the US, but I like it very much. The photo of your cornbread pancakes is super appetizing – I’ll have to try making them
Welocme Vagabonde! So glad you stopped by. I know what you mean about not knowing what you get with chile. Sometimes I’ll buy medium and it will turn out to be medium hot. If you are just going for the flavor and not the spice, then I would recommend buying mild. Also, if you do have chile that is too hot, just removed the interior veins that run the length of the chile. That’s where over 90% of the heat is stored. Thanks so much for your comments. Hope to see you again.
That sounds scrumptious. I always use the sourdough starter as a base for pancakes, but I think I can see how to make it work with cornmeal.
best… mae at maefood.blogspot.com
Sourdough cornbread – now that sounds quite interesting. Thanks!
Ok MJ, did you save us a stack? OMG, these look amazing and I bet they taste even better than they look. A little heat and a little honey, you got our attention.
You betcha! I have a stack just for you and your family. 🙂
So true ! This summer was the hottest we could remember and we had salads all the way. This is great solution : stove top version, indeed !
Thanks! My oven is getting lonely. 🙂
These gorgeous green chile cheese cornbread pancakes are calling my name MJ! I was in Las Cruces mid-August, and managed to fit 11 pounds of roasted chiles in my suitcase… Some of it will go to these pancakes!
Thanks Tamara. Glad you were able to make it to Las Cruces. That’s a long drive! Hope you enjoy the pancakes. They’re so good!
My mouth is seriously watering! Need to pick up some chiles and give these a whirl for lunch this week!
Thanks Liz. I hope you enjoy!
MJ, these were the best pancakes of any sort I have had. Absolutely delicious. The only change we made was leaving out the sugar. We had them for supper with homemade chorizo, frijoles de olla and pico de gallo. Then we finished them up for breakfast, reheating them in the toaster. Perfect with hot sauce! Thank you so much. We lived for 13 years in Alcalde NM but had to retire up north in Canada and we miss New Mexico so much. Your recipes help!
JM
Oh Janet, thank you so much for your feedback! I’m thrilled you enjoyed them. Sounds like a great meal. Might have to copy you on that. 🙂 I normally don’t add the sugar either, only when I’m doing them for a breakfast. I’m so glad you are enjoying my recipes! What a culture shock – NM to Canada. 🙂
My Mom used to make cornbread pancakes, not with green chile and cheese but with corn, onion or zucchini. They were savory and had a great crust just like yours. I can’t wait to make these. I could eat them all by myself but I think Joe would fight me for them.
Thanks Jan. I love a corn and squash pancake; however, I believe I like these green chile ones better. They are actually a little addicting. 🙂
Good timing. I was making a pot of peas for lunch and was going to make corn bread anyway. These sounded perfect to go with. These were delicious! There was one left over. I actually like eating it by itself more than with other food that covered up the flavor. YUMMY!
WOW! You’ve made the already!? I SO glad you all enjoyed them. And I’m with you. I ate two from this batch right out of the skillet. Thanks Darlin.
Making these this weekend! As much as the syrup sounds fabulous on top, I think a soft egg yolk spilling over these is the way I’ll serve them. Sounds amazing!
Thanks Judy. No worries on the syrup. I actually love them best right out the skillet with no honey, They were great with a beef stew last night. Enjoy!
Howdy MJ, my grandmother used to make fried cornbread in the summer. I suppose so as not to heat up the kitchen as well. But, I’ve never tried it with chilis and cheese, much less drizzled with syrup. Brilliant idea and one I must try soon. Take care…
Thanks Ron. You know me – everything is better with green chile and cheese never hurts either. 🙂
I agree with Mr. Riffs! They sound delish.
Thanks Susan.
I have never used fine ground cornmeal to make pancakes. These look so lovely golden brown and tempting!
Thanks Angie. The butter really helps to provide the golden brown and the crispiness which is so good.
What a terrific idea! I’ve had cornbread made with chilies and cheese, but have never thought of using the batter for pancakes. I’m SO going to do this. And lucky me, our local grocery store had fresh Hatch chilies last week, so I roasted pounds and pounds of them, and froze them. 🙂
Thanks John. My husband who loves cornbread absolutely loved these pancakes. I hope you do too.