Hatch Chile Cheese Cornbread (Print Version)

# Ingredients:

→ Dry Ingredients

01 - 1 cup cornmeal
02 - 1 cup all-purpose flour
03 - 1 tablespoon baking powder
04 - ½ teaspoon salt
05 - 2 tablespoons sugar

→ Wet Ingredients

06 - 1 cup milk or buttermilk
07 - 2 large eggs
08 - ¼ cup melted butter

→ Add-ins

09 - 1 cup shredded cheese (cheddar, Monterey Jack, or pepper jack)
10 - 1 cup chopped roasted Hatch green chiles

→ For Cooking

11 - 2 tablespoons oil (for heating the skillet)

# Instructions:

01 - Preheat the oven to 400°F and place a cast-iron or oven-safe skillet inside to heat thoroughly.
02 - In a large bowl, whisk together cornmeal, all-purpose flour, baking powder, salt, and sugar until evenly blended.
03 - Stir in milk or buttermilk, eggs, and melted butter into the dry mixture until just combined, taking care not to overmix.
04 - Gently fold the shredded cheese and roasted Hatch green chiles into the batter until evenly distributed.
05 - Remove the hot skillet from the oven carefully; add the oil and swirl it to coat the bottom and sides evenly.
06 - Pour the batter into the prepared skillet, allowing it to sizzle immediately, then return to the oven.
07 - Bake for 25 to 30 minutes or until the top is golden brown and the edges are crisp.
08 - Allow the baked cornbread to cool slightly before slicing into 8 pieces for serving.

# Notes:

01 - Use a cast-iron skillet for best texture and even heat distribution.

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