Hatch chile cheese cornbread fans, get ready for a flavorful twist on classic cornbread! Imagine sweet cornmeal combined with spicy Hatch chiles and rich cheddar cheese. Perfect as a side for chili, barbecue, or enjoyed on its own, this easy recipe brings southwestern flair to your table.
how to make Hatch Chile Cheese Cornbread
Ingredients :
- 130 grams cornmeal
- 125 grams all-purpose flour
- 65 grams granulated sugar
- 1 tablespoon baking powder
- 0.5 teaspoon fine salt
- 240 milliliters whole milk or buttermilk
- 2 large eggs
- 115 grams unsalted butter, melted (or 120 ml neutral oil)
- 110 grams shredded cheddar or cheese blend
- 120 grams chopped roasted Hatch chiles (mild or spicy)
- 80 grams sweetcorn kernels (optional, for added texture)
Directions :
- Preheat oven to 190°C. Grease a 23-centimeter baking dish or a cast iron skillet with butter or oil.
- In a large mixing bowl, whisk together cornmeal, all-purpose flour, sugar, baking powder, and salt until thoroughly combined.
- In a separate bowl, whisk the milk, eggs, and melted butter until the mixture is smooth and homogenous.
- Pour the wet ingredients into the bowl of dry ingredients. Stir gently until the batter is just combined; a few small lumps are acceptable.
- Add the shredded cheese, chopped roasted Hatch chiles, and sweetcorn kernels if using. Gently fold until evenly distributed throughout the batter.
- Pour the batter into the prepared baking dish or skillet. Bake for 25 to 30 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
- Allow to rest for several minutes before slicing. Serve warm, optionally with butter or honey.
how to serve Hatch Chile Cheese Cornbread
Serve this cornbread warm as a side dish with your favorite dishes. It pairs well with chili, soups, or grilled meats. You can also enjoy it on its own, perhaps with a pat of butter or a drizzle of honey for extra flavor.
how to store Hatch Chile Cheese Cornbread
If you have leftovers, store them in an airtight container at room temperature for 1 to 2 days. For longer storage, you can keep it in the refrigerator for up to a week. You can also freeze slices of cornbread in a freezer-safe bag for up to three months. Just thaw and reheat before serving.
tips to make Hatch Chile Cheese Cornbread
- Use freshly roasted Hatch chiles for the best flavor. If you can’t find roasted chiles, you can roast them yourself.
- Adjust the amount of cheese and chiles based on your taste preference. If you like it spicier, use more chiles!
- Make sure not to overmix the batter; a few lumps are okay for a better texture.
variation
You can customize this cornbread by adding other ingredients such as jalapeños for extra heat, corn kernels, or different types of cheese. If you want a healthier option, consider using whole wheat flour instead of all-purpose flour.
FAQs
- Can I make this cornbread ahead of time? Yes, you can make it a day in advance. Just store it in an airtight container and reheat before serving.
- What can I serve with Hatch Chile Cheese Cornbread? It pairs well with chili, stews, grilled meats, or even as a stand-alone snack with butter or honey.
- How do I know when it’s done baking? The cornbread is done when the top is golden brown and a toothpick inserted in the center comes out clean.
Hatch Chile Cheese Cornbread
Ingredients
Dry Ingredients
- 130 grams cornmeal
- 125 grams all-purpose flour
- 65 grams granulated sugar
- 1 tablespoon baking powder
- 0.5 teaspoon fine salt
Wet Ingredients
- 240 milliliters whole milk or buttermilk
- 2 large eggs
- 115 grams unsalted butter, melted (or 120 ml neutral oil)
Add-Ins
- 110 grams shredded cheddar or cheese blend
- 120 grams chopped roasted Hatch chiles (mild or spicy)
- 80 grams sweetcorn kernels (optional, for added texture)
Instructions
Preparation
- Preheat oven to 190°C. Grease a 23-centimeter baking dish or a cast iron skillet with butter or oil.
- In a large mixing bowl, whisk together cornmeal, all-purpose flour, sugar, baking powder, and salt until thoroughly combined.
- In a separate bowl, whisk the milk, eggs, and melted butter until the mixture is smooth and homogenous.
- Pour the wet ingredients into the bowl of dry ingredients. Stir gently until the batter is just combined; a few small lumps are acceptable.
- Add the shredded cheese, chopped roasted Hatch chiles, and sweetcorn kernels if using. Gently fold until evenly distributed throughout the batter.
Baking
- Pour the batter into the prepared baking dish or skillet.
- Bake for 25 to 30 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
Serving
- Allow to rest for several minutes before slicing. Serve warm, optionally with butter or honey.
