Description

This Hatch Chile Cheese Cornbread recipe combines the smoky heat of roasted Hatch green chiles with the creamy richness of melted cheese, resulting in a moist and flavorful cornbread perfect for any meal. Baked in a hot cast-iron skillet, it develops a crispy golden crust with a tender, cheesy interior that’s sure to delight cornbread lovers and spice enthusiasts alike.

Ingredients

Scale

Dry Ingredients

1 cup cornmeal
1 cup all-purpose flour
1 tbsp baking powder
½ tsp salt
2 tbsp sugar

Wet Ingredients

1 cup milk or buttermilk
2 large eggs
¼ cup melted butter

Add-ins

1 cup shredded cheese (cheddar, Monterey Jack, or pepper jack)
1 cup chopped roasted Hatch green chiles

For Cooking

2 tbsp oil (for heating the skillet)

Instructions

Preheat Oven and Skillet: Preheat your oven to 400°F (204°C) and place a cast-iron or oven-safe skillet inside to heat thoroughly. This ensures the skillet is hot enough to give your cornbread a crispy crust.
Mix Dry Ingredients: In a large mixing bowl, whisk together the cornmeal, all-purpose flour, baking powder, salt, and sugar. This creates a well-leavened base for the bread.
Add Wet Ingredients: Stir in the milk (or buttermilk), eggs, and melted butter into the dry ingredients. Mix just until combined to avoid overdeveloping gluten, which can make the bread dense.
Fold in Cheese and Chiles: Gently fold in the shredded cheese and chopped roasted Hatch green chiles, distributing them evenly throughout the batter to add flavor and texture.
Prepare Skillet: Carefully remove the hot skillet from the oven using oven mitts, pour the oil into it, and swirl to coat the bottom and sides. The hot oil will help create a golden crust.
Pour and Bake: Immediately pour the batter into the hot skillet. You should hear a sizzle indicating the skillet is sufficiently hot. Transfer to the oven.
Bake: Bake for 25 to 30 minutes, or until the top is golden brown and the edges are crisp. You can test doneness by inserting a toothpick in the center; it should come out clean.
Cool and Serve: Allow the cornbread to cool slightly in the skillet before slicing and serving. This resting time helps the bread set and prevents crumbling.

Notes

For extra flavor, use buttermilk instead of regular milk.
If Hatch green chiles are unavailable, substitute with other roasted green chiles or mild jalapeños.
Adjust the type of cheese based on your preference for mild or spicy flavor.
Ensure not to overmix the batter to keep the cornbread light and tender.
Cast-iron skillets are recommended for the best crust, but any oven-safe skillet will work.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Baking
Method: Baking
Cuisine: American Southwest

Keywords: Hatch chile cornbread, cheese cornbread, southwestern cornbread, spicy cornbread, cast iron cornbread