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Ok, I don’t know if any of you follow Sam The Cooking Guy on You Tube but if you don’t, you’re missing out. He’s just a regular guy that cooks and films his shows in his backyard. His kids operate the video and audio equipment and he is just so entertaining. Just try watching one show. I bet you’ll be hooked. 😉 You will learn some delicious recipes and laugh at the same time. He is so entertaining. 🙂

He is always making different things that look so delicious and he makes it look so easy to make. The other day, I came across his video of him making Green Chili & Bacon Cornbread. What???? Oh yes, sign me up please. 🙂

It’s Hatch chili season here in Texas right now so everything in the stores is all about Hatch chilis. How convenient for me since this recipe calls for exactly that.

I made this to go along with our dinner tonight and it was fantastic! Every bite of the cornbread was full of different flavors. This is definitely a keeper recipe in our house. See the recipe below:

Green Chili & Bacon Cornbread

This is a recipe from Sam The Cooking Guy. It is amazing! Every bite is filled with flavor.
Prep Time 25 mins
Cook Time 25 mins
Total Time 50 mins
Course Side Dish
Cuisine American
Servings 8 servings


  • iron skillet


  • 3-4 Hatch Green Chilis, whole
  • 1 1/2 cups cornmeal
  • 1/2 cup all purpose flour
  • 2 tbsp sugar
  • 1.5 tsp baking powder
  • 1 tsp salt
  • 2 eggs
  • 1 1/2 cup milk
  • 3/4 stick butter, melted
  • 1 cup shredded cheddar cheese
  • 1/2 lb bacon, cooked and crispy


  • Preheat oven to 425°
  • Lightly oil chilis and blacken on outside grill or inside gas burner
  • Remove the charred outer skin and remove the seeds and stems inside.
  • Put cornmeal, flour, sugar, baking powder, and salt in a large mixing bowl. Mix to combine.
  • Add cheese, bacon, and chilis. Combine well.
  • Butter or spray an 8 or 9 inch square or round pan. Add the batter than bake for 25 minutes or until a toothpick comes out clean.

Some things that I did differently was I charred my Hatch chilis on my gas stovetop. It was quick and easy. The smell while they were charring, too, was intoxicatingly good. I cooked mine in a cast iron skillet, as well. I think it cooks more evenly that way. This was very easy to make. I think the longest part was charring the peppers and peeling them.

I could totally see adding more things to this cornbread, too. Maybe a little creamed corn. Also topping this with some butter and honey….ain’t nothing wrong with that. 🙂

If this has peaked your interest, try it. You won’t be disappointed. Watch Sam’s video, too, and he will walk you through step by step.

If you do make this, let me know what you think.

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