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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.
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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.