Dinner

Hatch Chile Cheese Cornbread Recipe

Name: Hatch Chile Cheese Cornbread Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American Southwest
Ingredients: 1 cup cornmeal; 1 cup all-purpose flour; 1 tbsp baking powder; ½ tsp salt; 2 tbsp sugar; 1 cup milk or buttermilk; 2 large eggs; ¼ cup melted butter; 1 cup shredded cheese (cheddar, Monterey Jack, or pepper jack); 1 cup chopped roasted Hatch green chiles; 2 tbsp oil (for heating the skillet)

ByCharlotte Montgomery November 23, 2025November 23, 2025

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Introduction

Hatch Chile Cheese Cornbread is a flavorful twist on a classic favorite, blending spicy roasted Hatch chiles with melted cheese for a comforting and savory treat. Perfect for pairing with chili or enjoying on its own, this cornbread brings a bit of Southwestern flair to your table.

A golden brown cornbread with a crispy top layer dotted with green jalapeño slices, baked evenly in a rustic black cast iron skillet. The cornbread is thick, about two layers with a moist crumbly yellow base mixed with bits of green jalapeño inside, creating a textured look. A single slice is being lifted, showing some melted cheese stretching from the cornbread to the skillet, with the crumb inside looking soft and slightly dense. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup cornmeal
1 cup all-purpose flour
1 tbsp baking powder
½ tsp salt
2 tbsp sugar
1 cup milk or buttermilk
2 large eggs
¼ cup melted butter
1 cup shredded cheese (cheddar, Monterey Jack, or pepper jack)
1 cup chopped roasted Hatch green chiles
2 tbsp oil (for heating the skillet)

Instructions

Step 1: Preheat your oven to 400°F and place a cast-iron or oven-safe skillet inside to heat up.
Step 2: In a large bowl, whisk together the cornmeal, flour, baking powder, salt, and sugar until evenly combined.
Step 3: Stir in the milk, eggs, and melted butter until just combined, being careful not to overmix.
Step 4: Gently fold in the shredded cheese and chopped roasted Hatch green chiles.
Step 5: Carefully remove the hot skillet from the oven, add the oil, and swirl it to coat the bottom and sides evenly.
Step 6: Pour the batter into the hot skillet; it should sizzle immediately upon contact.
Step 7: Bake for 25–30 minutes, or until the top is golden brown and the edges are crisp.
Step 8: Allow the cornbread to cool slightly before slicing and serving.

Tips & Variations

For extra heat, use pepper jack cheese or add a pinch of cayenne pepper to the batter.
Swap out roasted Hatch chiles for canned green chilies if Hatch chiles are unavailable.
To make it dairy-free, substitute milk with a plant-based alternative and use a suitable dairy-free cheese.

Storage

Store leftover cornbread in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week. To reheat, warm slices in the oven at 350°F for about 10 minutes or until heated through. This helps maintain the crispy edges.

How to Serve

A golden brown deep-fried cornbread in a black cast iron skillet, cut into slices with one slice lifted by a spatula showing a moist, crumbly texture inside mixed with melted cheese and green jalapeno slices. The top layer is bubbly and crispy with scattered jalapeno rings and melted cheese patches, creating a mix of green, yellow, and browned orange colors. The cornbread edges are well cooked to a darker brown while the inside remains soft and filled with gooey cheese stretching slightly. The surface the skillet sits on has a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen Hatch chiles instead of roasted?

Yes, you can use frozen Hatch chiles, but for the best flavor, roast them beforehand to bring out their smoky, rich taste.

What type of skillet should I use for baking this cornbread?

A cast-iron skillet is ideal as it evenly distributes heat and helps create a crispy crust, but any oven-safe skillet will work fine.

Charlotte Montgomery