Hatch Chile Cheese Cornbread

This Hatch Chile Cheese Cornbread is a perfect blend of spicy and cheesy goodness that adds excitement to any meal. It’s a great way to bring a little Southwestern flair to your table with simple ingredients you probably already have on hand. The combination of roasted Hatch green chiles and melty cheese creates a moist and flavorful bread that pairs beautifully with chili, barbecue, or even a simple soup.

I first made this during a casual family dinner, and the warm, slightly spicy cornbread was an instant hit. Now it’s a regular feature when we want something comforting but with a little kick.

Ingredients

• Cornmeal: one cup is the base of the batter providing the signature cornbread texture and flavor; choose fine or medium grind for the best crumb
• All-purpose flour: one cup helps lighten the texture and gives structure
• Baking powder: one tablespoon is the leavening agent that makes the bread rise nicely
• Salt: half a teaspoon enhances all the other flavors so don’t skip it
• Sugar: two tablespoons adds a touch of sweetness balancing the heat of the chiles
• Milk or buttermilk: one cup provides moisture; buttermilk adds a subtle tang and makes it tender
• Large eggs: two bring richness and help bind the batter together
• Melted butter: quarter cup gives richness and helps with a golden crust
• Shredded cheese: one cup (cheddar, Monterey Jack, or pepper jack) adds melty, savory goodness; select a good quality cheese for flavor
• Chopped roasted Hatch green chiles: one cup brings that iconic mild heat and smoky flavor unique to Hatch chiles—look for fresh or fire-roasted canned versions
• Oil: two tablespoons is used to grease the skillet so the cornbread crisps up beautifully on the edges

Step-by-Step Instructions

Preheat the Oven:

Set your oven to 400 degrees Fahrenheit and place a cast-iron skillet or any oven-safe skillet inside to heat up. This step ensures the bottom of the cornbread gets a nice sizzling start and forms a crispy crust.

Mix Dry Ingredients:

In a large bowl, whisk together the cornmeal, flour, baking powder, salt, and sugar. This thorough mixing distributes the rising agent and flavor evenly so the bread bakes uniformly.

Combine Wet Ingredients:

Add the milk or buttermilk, eggs, and melted butter to the bowl with dry ingredients. Stir just until the mixture comes together; overmixing can make the cornbread tough.

Fold in Cheese and Chiles:

Gently fold in the shredded cheese and roasted Hatch chiles. This keeps the batter light while distributing pockets of spicy and cheesy bites throughout the bread.

Prepare the Skillet:

Carefully remove the hot skillet from the oven, add the oil and swirl it around to coat the bottom and sides. The hot oil combined with the skillet’s heat helps create a crisp edge that contrasts nicely with the soft center.

Pour Batter and Bake:

Pour the batter immediately into the skillet. You should hear a faint sizzle as it hits the hot oil. Bake for 25 to 30 minutes until the top is a beautiful golden color and the edges are crispy to the touch.

Cool and Serve:

Let the cornbread cool slightly in the skillet before slicing into eight generous pieces. This resting time helps the bread set so it slices cleanly.

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I especially love the roasted Hatch chiles because they have a unique smoky, earthy flavor that’s hard to find elsewhere. Making this cornbread reminds me of summer visits to New Mexico when the fresh Hatch chile harvest lights up local markets and kitchens everywhere.

Storage Tips

Once fully cooled, wrap leftover cornbread tightly in plastic wrap or store in an airtight container. It keeps well at room temperature for up to two days, or can be refrigerated for up to four days. You can also freeze slices wrapped in foil and stored in a freezer bag for up to three months. Reheat gently in the oven for best texture.

Ingredient Substitutions

If you do not have Hatch chiles, use another mild green chile or a few dashes of green chile powder to mimic some heat and flavor. For a dairy-free version, substitute milk with a plant-based alternative and omit cheese or use a vegan cheese substitute. You can replace butter with oil but expect a slight change in flavor and texture.

Serving Suggestions

This cornbread is fantastic served warm with butter as a side to chili, stew, grilled meats, or a fresh salad. It also pairs well with Southwestern dishes like enchiladas or tacos, making it a versatile addition to your dinner table.

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Frequently Asked Questions

→ What are Hatch chiles and how do they affect the flavor?

Hatch chiles are mild to medium-spicy green peppers grown in New Mexico, known for their smoky, slightly sweet flavor that adds a delicious depth and mild heat to dishes.

→ Can I substitute the cheese used in this dish?

Yes, cheddar, Monterey Jack, and pepper jack all work well, but feel free to use any melty cheese with a good flavor to suit your taste.

→ Why use a cast-iron skillet for baking?

A preheated cast-iron skillet ensures a crisp, golden crust on the cornbread while maintaining a tender interior, enhancing both texture and flavor.

→ Is it important to avoid overmixing the batter?

Yes, gently mixing prevents the development of excess gluten, which can make the cornbread tough instead of light and tender.

→ Can I replace buttermilk with regular milk?

Regular milk can be substituted, but buttermilk adds a slight tang and helps create a softer texture and enhanced rise in the cornbread.