Hatch Chile Cheese Cornbread

Hatch Chile Cheese Cornbread is a Southwestern-style cornbread packed with roasted Hatch green chiles and melted cheese. It’s moist, slightly spicy, and perfect with chili, barbecue, or soups.

🌽 Full Recipe

⏱ Time

Prep: 10 minutes
Bake: 20–25 minutes

Yield: 8–10 servings

🧾 Ingredients

Dry Ingredients

1 cup cornmeal
1 cup all-purpose flour
1 tbsp baking powder
½ tsp salt
1 tbsp sugar (optional)

Wet Ingredients

1 cup milk or buttermilk
2 large eggs
⅓ cup vegetable oil or melted butter

Mix-Ins

1 cup shredded cheddar cheese
1 cup roasted Hatch green chiles, chopped
¼ cup green onions, sliced (optional)

🍳 Instructions

1️⃣ Preheat Oven

Preheat oven to 375°F (190°C).
Grease an 8×8 inch baking dish or cast iron skillet.

2️⃣ Mix Dry Ingredients

In a bowl combine:

cornmeal
flour
baking powder
salt
sugar

3️⃣ Mix Wet Ingredients

In another bowl whisk:

milk
eggs
oil or melted butter

4️⃣ Combine

Pour wet mixture into dry ingredients.
Stir until just combined (do not overmix).

5️⃣ Add Flavor

Fold in:

shredded cheddar cheese
chopped Hatch chiles
green onions

6️⃣ Bake

Pour batter into prepared pan.
Bake 20–25 minutes until top is golden and a toothpick comes out clean.

7️⃣ Cool & Serve

Let cool 10 minutes before slicing.

⭐ Tips for Best Cornbread

✔ Roast fresh Hatch chiles for the best flavor.
✔ Use buttermilk for extra tenderness.
✔ Bake in cast iron skillet for crispy edges.

🌶 Flavor Variations

Extra Spicy

Add ½ tsp cayenne pepper or diced jalapeños.

Mexican Style

Add ½ cup corn kernels and pepper jack cheese.

Honey Butter Version

Serve with honey butter for sweet-spicy flavor.

🧈 Quick Honey Butter (Optional)

Mix:

½ cup soft butter
2 tbsp honey
pinch salt

Spread on warm cornbread.

✅ If you’d like, I can also show you:

Mexican Street Cornbread (very popular)
Jalapeño Cheddar Skillet Cornbread
Southern Buttermilk Cornbread recipe.