Elevate Your Meals: Delicious Recipes Featuring Costco’s New Green Chile Cornbread

Costco has done it again! Their new Green Chile Cornbread is taking the culinary world by storm. This isn’t your grandma’s plain cornbread; it’s a flavor-packed, slightly spicy, and incredibly versatile addition to any meal. But beyond just enjoying it as a side, this cornbread opens up a world of culinary possibilities. In this post, we’ll explore some delectable recipes that showcase the unique taste and texture of Costco’s Green Chile Cornbread, transforming it from a simple side dish into the star of the show.

## Why Costco’s Green Chile Cornbread is Special

Before diving into the recipes, let’s appreciate what makes this cornbread so good. It’s not overly sweet, striking a perfect balance between savory and subtly sweet. The green chiles add a delightful kick without being overpowering, and the texture is moist and crumbly, making it perfect for soaking up sauces or crumbling into dishes. The generous size of the loaf also means you’ll have plenty to experiment with!

## Recipe 1: Green Chile Cornbread Stuffing with Chorizo and Cranberries

Forget traditional bread stuffing! This cornbread stuffing brings a spicy, southwestern twist to your holiday table or Sunday roast chicken.

**Yields:** 8-10 servings
**Prep time:** 30 minutes
**Cook time:** 45 minutes

**Ingredients:**

* 1 loaf Costco Green Chile Cornbread, cut into 1-inch cubes and dried (see instructions below)
* 1 pound chorizo, removed from casings
* 1 large onion, chopped
* 2 celery stalks, chopped
* 2 cloves garlic, minced
* 1 cup dried cranberries
* 1/2 cup chopped pecans or walnuts
* 2 cups chicken broth
* 1/2 cup melted butter
* 1 teaspoon dried sage
* 1/2 teaspoon dried thyme
* Salt and pepper to taste
* Optional: 1/2 cup chopped fresh cilantro

**Instructions:**

1. **Dry the Cornbread:** Cut the cornbread into 1-inch cubes. Spread the cubes in a single layer on a baking sheet. You can either let them air dry overnight or bake them in a 300°F (150°C) oven for about 30-45 minutes, flipping halfway through, until they are dried but not rock hard. This prevents the stuffing from becoming soggy.
2. **Cook the Chorizo and Vegetables:** In a large skillet or Dutch oven, cook the chorizo over medium heat, breaking it up with a spoon, until browned. Remove the chorizo from the skillet and set aside, leaving the rendered fat in the pan. Add the onion and celery to the skillet and cook until softened, about 5-7 minutes. Add the garlic and cook for another minute until fragrant.
3. **Combine Ingredients:** In a large bowl, combine the dried cornbread cubes, cooked chorizo, sautéed onion and celery mixture, dried cranberries, and pecans/walnuts. Gently toss to combine.
4. **Add Wet Ingredients:** In a separate bowl, whisk together the chicken broth, melted butter, sage, thyme, salt, and pepper. Pour the liquid mixture over the cornbread mixture and toss gently until evenly moistened. Be careful not to overmix, as this can make the stuffing gummy.
5. **Bake the Stuffing:** Transfer the stuffing to a greased 9×13 inch baking dish. Cover with foil and bake in a preheated 350°F (175°C) oven for 30 minutes. Remove the foil and bake for another 15-20 minutes, or until the top is golden brown and crispy.
6. **Garnish and Serve:** Let the stuffing cool slightly before serving. Garnish with chopped fresh cilantro, if desired. This stuffing pairs perfectly with roasted turkey, chicken, or pork.

**Tips and Variations:**

* **Spice it up:** Add a pinch of cayenne pepper or a chopped jalapeno to the onion and celery mixture for an extra kick.
* **Add more vegetables:** Consider adding diced bell peppers, mushrooms, or butternut squash to the stuffing for added flavor and nutrients.
* **Make it vegetarian:** Substitute the chorizo with vegetarian sausage crumbles or sautéed mushrooms.
* **Use different nuts:** Walnuts, pecans, or even pistachios work well in this recipe.
* **Make it ahead:** You can assemble the stuffing a day ahead of time and store it in the refrigerator. Add the liquid mixture just before baking.

## Recipe 2: Green Chile Cornbread Croutons

Upgrade your salads and soups with these flavorful and crunchy cornbread croutons. They’re incredibly easy to make and add a unique twist to your favorite dishes.

**Yields:** About 4 cups of croutons
**Prep time:** 5 minutes
**Cook time:** 15-20 minutes

**Ingredients:**

* 1/2 loaf Costco Green Chile Cornbread, cut into 1/2-inch cubes
* 3 tablespoons olive oil
* 1/2 teaspoon garlic powder
* 1/4 teaspoon salt
* 1/4 teaspoon black pepper

**Instructions:**

1. **Prepare the Cornbread:** Cut the cornbread into 1/2-inch cubes.
2. **Season the Croutons:** In a large bowl, toss the cornbread cubes with olive oil, garlic powder, salt, and pepper. Make sure the croutons are evenly coated.
3. **Bake the Croutons:** Spread the cornbread cubes in a single layer on a baking sheet. Bake in a preheated 350°F (175°C) oven for 15-20 minutes, or until they are golden brown and crispy, flipping halfway through.
4. **Cool and Store:** Let the croutons cool completely before storing them in an airtight container. They will stay fresh for up to a week.

**Tips and Variations:**

* **Add herbs:** Toss the cornbread cubes with dried herbs like thyme, rosemary, or oregano for added flavor.
* **Use different oil:** Instead of olive oil, try using melted butter or coconut oil for a different flavor profile.
* **Make them spicy:** Add a pinch of cayenne pepper or red pepper flakes to the seasoning for an extra kick.
* **Pan-fry them:** For extra crispy croutons, you can pan-fry them in a skillet with olive oil over medium heat until golden brown.

## Recipe 3: Green Chile Cornbread Breakfast Casserole

Start your day off right with this hearty and flavorful breakfast casserole. It’s perfect for weekend brunches or holiday gatherings, and it’s a great way to use up leftover cornbread.

**Yields:** 6-8 servings
**Prep time:** 20 minutes
**Cook time:** 45-50 minutes

**Ingredients:**

* 1/2 loaf Costco Green Chile Cornbread, cut into 1-inch cubes
* 1 pound breakfast sausage, cooked and crumbled
* 1 cup shredded cheddar cheese
* 6 large eggs
* 1 cup milk
* 1/2 cup chopped onion
* 1/4 cup chopped green bell pepper
* 1 teaspoon Dijon mustard
* Salt and pepper to taste

**Instructions:**

1. **Prepare the Cornbread:** Cut the cornbread into 1-inch cubes.
2. **Layer the Ingredients:** In a greased 9×13 inch baking dish, spread the cornbread cubes in a single layer. Top with the cooked and crumbled breakfast sausage and shredded cheddar cheese. Sprinkle the chopped onion and green bell pepper over the cheese.
3. **Prepare the Egg Mixture:** In a large bowl, whisk together the eggs, milk, Dijon mustard, salt, and pepper.
4. **Pour the Egg Mixture:** Pour the egg mixture evenly over the cornbread and sausage mixture. Gently press down on the cornbread cubes to ensure they are submerged in the egg mixture.
5. **Bake the Casserole:** Cover the baking dish with foil and bake in a preheated 350°F (175°C) oven for 30 minutes. Remove the foil and bake for another 15-20 minutes, or until the casserole is set and the top is golden brown.
6. **Let it Rest:** Let the casserole cool slightly before serving. This allows the egg mixture to set completely.

**Tips and Variations:**

* **Add vegetables:** Consider adding diced mushrooms, spinach, or tomatoes to the casserole for added flavor and nutrients.
* **Use different cheese:** Instead of cheddar cheese, try using Monterey Jack, pepper jack, or even a blend of cheeses.
* **Make it vegetarian:** Substitute the breakfast sausage with vegetarian sausage crumbles or sautéed vegetables.
* **Add a kick:** Add a pinch of cayenne pepper or red pepper flakes to the egg mixture for an extra kick.
* **Make it ahead:** You can assemble the casserole a day ahead of time and store it in the refrigerator. Bake it according to the instructions when you’re ready to serve.

## Recipe 4: Green Chile Cornbread and Black Bean Salad

This vibrant and flavorful salad is perfect for a light lunch or a side dish. The cornbread adds a unique texture and flavor that complements the black beans and other ingredients perfectly.

**Yields:** 4-6 servings
**Prep time:** 20 minutes

**Ingredients:**

* 1/2 loaf Costco Green Chile Cornbread, crumbled
* 1 (15-ounce) can black beans, rinsed and drained
* 1 cup corn kernels (fresh, frozen, or canned)
* 1/2 cup chopped red onion
* 1/2 cup chopped red bell pepper
* 1/4 cup chopped fresh cilantro

**For the Dressing:**

* 3 tablespoons olive oil
* 2 tablespoons lime juice
* 1 clove garlic, minced
* 1/2 teaspoon cumin
* 1/4 teaspoon chili powder
* Salt and pepper to taste

**Instructions:**

1. **Prepare the Cornbread:** Crumble the cornbread into bite-sized pieces.
2. **Combine the Salad Ingredients:** In a large bowl, combine the crumbled cornbread, black beans, corn kernels, red onion, red bell pepper, and cilantro.
3. **Prepare the Dressing:** In a small bowl, whisk together the olive oil, lime juice, minced garlic, cumin, chili powder, salt, and pepper.
4. **Dress the Salad:** Pour the dressing over the salad and toss gently to combine. Make sure all the ingredients are evenly coated with the dressing.
5. **Chill and Serve:** Chill the salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld together. This salad is best served cold.

**Tips and Variations:**

* **Add avocado:** Diced avocado adds a creamy texture and healthy fats to the salad.
* **Use different beans:** Pinto beans or kidney beans can be substituted for black beans.
* **Add jalapeno:** For an extra kick, add a finely chopped jalapeno to the salad.
* **Top with cheese:** Sprinkle crumbled queso fresco or cotija cheese over the salad before serving.
* **Make it a meal:** Add grilled chicken, shrimp, or tofu to the salad to make it a complete meal.

## Recipe 5: Green Chile Cornbread Pudding

This savory cornbread pudding is a Southern classic with a spicy twist. It’s a comforting and satisfying dish that’s perfect for a potluck or family gathering.

**Yields:** 6-8 servings
**Prep time:** 15 minutes
**Cook time:** 50-60 minutes

**Ingredients:**

* 1 loaf Costco Green Chile Cornbread, crumbled
* 4 large eggs
* 2 cups milk
* 1/2 cup melted butter
* 1/2 cup shredded cheddar cheese
* 1/4 cup chopped green onions
* 1 teaspoon salt
* 1/2 teaspoon black pepper

**Instructions:**

1. **Prepare the Cornbread:** Crumble the cornbread into a large bowl.
2. **Combine the Wet Ingredients:** In a separate bowl, whisk together the eggs, milk, melted butter, salt, and pepper.
3. **Pour the Wet Ingredients:** Pour the egg mixture over the crumbled cornbread and let it soak for about 15 minutes, stirring occasionally to ensure the cornbread is evenly moistened.
4. **Add the Cheese and Green Onions:** Stir in the shredded cheddar cheese and chopped green onions.
5. **Bake the Pudding:** Pour the cornbread mixture into a greased 9×13 inch baking dish. Bake in a preheated 350°F (175°C) oven for 50-60 minutes, or until the pudding is set and the top is golden brown.
6. **Let it Rest:** Let the pudding cool slightly before serving. This allows it to set completely.

**Tips and Variations:**

* **Add vegetables:** Consider adding diced corn kernels, bell peppers, or jalapenos to the pudding for added flavor and texture.
* **Use different cheese:** Instead of cheddar cheese, try using Monterey Jack, pepper jack, or Gruyere cheese.
* **Add meat:** Cooked and crumbled bacon or sausage can be added to the pudding for a heartier dish.
* **Make it spicy:** Add a pinch of cayenne pepper or red pepper flakes to the egg mixture for an extra kick.
* **Serve with toppings:** Serve the cornbread pudding with sour cream, salsa, or hot sauce.

## Recipe 6: Green Chile Cornbread Waffles with Pulled Pork

This recipe takes brunch to the next level! Savory cornbread waffles topped with tender pulled pork and your favorite BBQ sauce create a flavor explosion.

**Yields:** 4 waffles (2 servings)
**Prep time:** 15 minutes
**Cook time:** 20 minutes

**Ingredients:**

* 1/4 loaf Costco Green Chile Cornbread, crumbled
* 1 cup all-purpose flour
* 1 tablespoon sugar
* 1 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1/4 teaspoon salt
* 1 large egg
* 1 cup buttermilk
* 2 tablespoons melted butter
* 1 cup cooked pulled pork
* BBQ sauce, for serving
* Optional: Coleslaw, pickled onions, or jalapenos for topping

**Instructions:**

1. **Prepare the Cornbread:** Crumble the cornbread into small pieces.
2. **Combine Dry Ingredients:** In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Stir in the crumbled cornbread.
3. **Combine Wet Ingredients:** In a separate bowl, whisk together the egg, buttermilk, and melted butter.
4. **Combine Wet and Dry Ingredients:** Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
5. **Cook the Waffles:** Preheat your waffle iron according to the manufacturer’s instructions. Pour the batter onto the hot waffle iron and cook until golden brown and crispy.
6. **Assemble the Waffles:** Top each waffle with pulled pork and drizzle with BBQ sauce. Add coleslaw, pickled onions, or jalapenos, if desired.

**Tips and Variations:**

* **Make it gluten-free:** Use a gluten-free all-purpose flour blend instead of regular flour.
* **Use different meat:** Substitute the pulled pork with shredded chicken, brisket, or even vegetarian pulled jackfruit.
* **Add cheese:** Sprinkle shredded cheddar cheese or pepper jack cheese over the waffles before adding the toppings.
* **Make it spicy:** Add a pinch of cayenne pepper to the waffle batter or use a spicy BBQ sauce.
* **Add a fried egg:** Top the waffles with a fried egg for a complete brunch experience.

## Recipe 7: Green Chile Cornbread-Crusted Chicken

Give your chicken a southwestern makeover with this crispy and flavorful cornbread crust. It’s a fun and delicious way to add some excitement to your weeknight dinner.

**Yields:** 4 servings
**Prep time:** 20 minutes
**Cook time:** 25-30 minutes

**Ingredients:**

* 4 boneless, skinless chicken breasts
* 1/2 loaf Costco Green Chile Cornbread, finely ground into crumbs (food processor works best)
* 1/2 cup all-purpose flour
* 2 large eggs, beaten
* 1/4 cup milk
* 1 teaspoon chili powder
* 1/2 teaspoon cumin
* 1/4 teaspoon garlic powder
* Salt and pepper to taste
* Olive oil or cooking spray

**Instructions:**

1. **Prepare the Cornbread Crumbs:** Grind the cornbread into fine crumbs using a food processor or blender.
2. **Set up a Breading Station:** Place the flour in one shallow dish, the beaten eggs and milk in another shallow dish, and the cornbread crumbs mixed with chili powder, cumin, garlic powder, salt, and pepper in a third shallow dish.
3. **Bread the Chicken:** Dredge each chicken breast in the flour, shaking off any excess. Then, dip it into the egg mixture, allowing the excess to drip off. Finally, coat the chicken breast thoroughly with the cornbread crumbs, pressing gently to adhere.
4. **Cook the Chicken:** Heat olive oil (about 1/4 inch deep) in a large skillet over medium heat. Alternatively, spray a baking sheet with cooking spray. Place the breaded chicken breasts in the skillet (or on the baking sheet) and cook for 5-7 minutes per side, or until golden brown and cooked through. The internal temperature of the chicken should reach 165°F (74°C).
5. **Serve:** Serve the cornbread-crusted chicken with your favorite sides, such as a salad, roasted vegetables, or mashed potatoes.

**Tips and Variations:**

* **Bake the Chicken:** For a healthier option, bake the breaded chicken breasts in a preheated 400°F (200°C) oven for 20-25 minutes, or until cooked through.
* **Add Cheese to the Crumbs:** Mix shredded cheddar cheese or pepper jack cheese into the cornbread crumbs for extra flavor and cheesiness.
* **Use Chicken Thighs:** Boneless, skinless chicken thighs can be used instead of chicken breasts for a more flavorful and juicy option.
* **Serve with a Sauce:** Serve the chicken with a creamy cilantro-lime sauce, a chipotle aioli, or your favorite dipping sauce.

## Storing Leftover Cornbread

To keep your Costco Green Chile Cornbread fresh, store it in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze it for up to 2 months. Thaw frozen cornbread in the refrigerator overnight before using.

## Final Thoughts

Costco’s Green Chile Cornbread is more than just a side dish; it’s a culinary adventure waiting to happen. With its unique flavor and versatile texture, it can elevate your meals and add a touch of southwestern flair to your kitchen. So, grab a loaf (or two!) and start experimenting with these delicious recipes. You’ll be amazed at the possibilities!

Enjoy!