Hatch Chile Cheese Cornbread

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Bold, cheesy, and kissed with heat—this Southwestern twist on classic cornbread is comfort food with a kick.

Golden and tender with a crisp edge, this Hatch Chile Cheese Cornbread celebrates everything comforting and rustic about Southwestern cuisine. It’s a savory bake full of buttery richness, sharp cheddar, and smoky Hatch chiles—perfect for cool nights, cozy dinners, or served with a spicy bowl of chili. Whether you’re showcasing regional flavor or just want a crowd-pleasing side, this cornbread stands out on any table.

Why You’ll Love This

  • Smoky and savory with a touch of heat – Roasted Hatch green chiles bring earthy spice to every bite.

  • Buttery, moist crumb – Buttermilk and melted butter create a tender interior with a crisp crust.

  • Pockets of melty cheese – Sharp cheddar adds bold flavor and creamy richness.

  • Versatile and hearty – Serve it as a side, enjoy it for breakfast, or top with honey or butter for a satisfying snack.

  • Made from scratch with real ingredients – No mixes or shortcuts—just homemade comfort.

Ingredients

  • 1 cup yellow cornmeal

  • 1 cup all-purpose flour

  • 1 tablespoon baking powder

  • ½ teaspoon baking soda

  • ½ teaspoon kosher salt

  • 2 large eggs

  • 1 cup buttermilk

  • ¼ cup unsalted butter, melted and slightly cooled

  • 1 cup shredded sharp cheddar cheese

  • 1 cup roasted Hatch green chiles, chopped (with seeds if you like heat)

  • Optional: 1 tablespoon honey (for a touch of sweetness)

Instructions

1. Preheat the Oven
Preheat oven to 375°F (190°C). Grease or butter a 9-inch fluted tart pan or round cake pan.

2. Mix Dry Ingredients
In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, and salt.

3. Mix Wet Ingredients
In another bowl, lightly beat the eggs. Whisk in the buttermilk, melted butter, and honey (if using).

4. Combine
Pour wet ingredients into dry and stir just until combined. Do not overmix.

5. Fold in Cheese and Chiles
Gently fold in shredded cheddar and chopped Hatch chiles. Let a few chile pieces remain visible on top for a rustic look.

6. Bake
Pour batter into prepared pan. Smooth the top and bake for 22–28 minutes, or until golden and a toothpick inserted comes out clean.

7. Cool and Serve
Let the cornbread cool in the pan on a wire rack for 10–15 minutes before slicing.

Tips / Storage / FAQs

Tips

  • Roast fresh Hatch chiles for best flavor—broil until charred, steam in a covered bowl, peel, and chop.

  • Use freshly shredded cheddar for better melt and texture.

  • Let batter rest 5–10 minutes before baking for a more tender crumb.

  • Bake in a preheated cast iron skillet for a crispier crust.

Storage

  • Fridge: Store cooled cornbread in an airtight container up to 4 days.

  • Freezer: Wrap slices and freeze up to 2 months.

  • Reheat: In a 300°F oven or toaster oven for best texture.

FAQs

  • Can I use canned green chiles?
    Yes, but fresh roasted Hatch chiles offer deeper, smokier flavor.

  • Can I make it gluten-free?
    Yes—use a 1:1 gluten-free flour blend.

  • How spicy is it?
    Depends on the chiles. Use mild for low heat or leave in seeds/add jalapeños for a kick.

  • Can I use other cheeses?
    Monterey Jack, pepper jack, or a cheddar-mozzarella blend work well.

  • Can I make it ahead?
    Yes. Bake a day ahead and reheat before serving.

Final Thoughts

This Hatch Chile Cheese Cornbread is more than a side—it’s a centerpiece for flavor lovers. With a rustic texture, cheesy pockets, and smoky chile heat, it’s just the right balance of bold and comforting. Whether served with chili or topped with butter and honey, each slice brings a taste of the Southwest straight to your kitchen.

Hatch Chile Cheese Cornbread

Savory Hatch Chile Cheese Cornbread with roasted green chiles, sharp cheddar, and a buttery crumb. A flavorful Southwest twist on the classic side dish.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 10
Course: Bread
Cuisine: Asian
Ingredients Method Notes

Ingredients
  

  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • 2 large eggs
  • 1 cup buttermilk
  • ¼ cup unsalted butter melted and slightly cooled
  • 1 cup shredded sharp cheddar cheese
  • 1 cup roasted Hatch green chiles chopped (with seeds if you like heat)
  • Optional: 1 tablespoon honey for a touch of sweetness

Method
 

Preheat the Oven
  1. Preheat oven to 375°F (190°C). Grease or butter a 9-inch fluted tart pan or round cake pan.
Mix Dry Ingredients
  1. In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, and salt.
Mix Wet Ingredients
  1. In another bowl, lightly beat the eggs. Whisk in the buttermilk, melted butter, and honey (if using).
Combine
  1. Pour wet ingredients into dry and stir just until combined. Do not overmix.
Fold in Cheese and Chiles
  1. Gently fold in shredded cheddar and chopped Hatch chiles. Let a few chile pieces remain visible on top for a rustic look.
Bake
  1. Pour batter into prepared pan. Smooth the top and bake for 22–28 minutes, or until golden and a toothpick inserted comes out clean.
Cool and Serve
  1. Let the cornbread cool in the pan on a wire rack for 10–15 minutes before slicing.

Notes

Roast fresh Hatch chiles for best flavor—broil until charred, steam in a covered bowl, peel, and chop.
Use freshly shredded cheddar for better melt and texture.
Let batter rest 5–10 minutes before baking for a more tender crumb.
Bake in a preheated cast iron skillet for a crispier crust.