This hatch chile cheese cornbread is moist, golden, and studded with roasted green chiles, sharp cheddar, and sweet corn. It bakes in one bowl in about 45 minutes and tastes like the southwest, with a gentle heat that builds without taking over.
Serve it warm from the skillet beside chili or barbecue, or split it for breakfast with butter and honey. Below you will find the reasons it stays tender, how to handle roasted chiles, and how to store it.
Table of Contents
Why This Hatch Chile Cheese Cornbread Recipe Works
The batter uses both cornmeal and all-purpose flour. The cornmeal brings the sandy, toasty corn flavor, while the flour keeps the crumb soft enough to hold the cheese and chiles without crumbling apart.
Melted butter and whole milk or buttermilk make the bread rich and moist. Buttermilk adds a slight tang that pairs well with the smoky heat of the chiles.
Patting the chiles dry before folding them in is the small step that matters most. Wet chiles release water as the bread bakes and leave gummy pockets, while dry ones spread their flavor evenly.
Ingredients for Hatch Chile Cheese Cornbread
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon fine salt
- 1 cup whole milk or buttermilk
- 2 large eggs
- 1/2 cup unsalted butter, melted
- 1 cup shredded cheddar or a cheese blend
- 1/2 cup chopped roasted Hatch chiles, drained and patted dry
- 1/2 cup sweet corn kernels (optional)
Cornmeal: a medium grind gives the best texture. Finely ground meal makes a smoother, cakier bread.
Baking powder: it gives the lift. Fresh powder matters, since Iowa State University Extension notes it loses strength after roughly six months once opened.
Buttermilk: it makes the crumb tender and tangy. Whole milk works if that is what you have.
Hatch chiles: fresh roasted chiles from late summer have the best flavor, but frozen or canned chopped green chiles also work. Choose mild or hot depending on your taste.
Cheddar: sharp cheddar stands up to the chiles. Pepper jack adds more heat.
How to Make Hatch Chile Cheese Cornbread
1. Heat the pan. Heat the oven to 375 degrees F. Grease a 9 inch cast iron skillet or baking dish with butter, and place the skillet in the oven while you mix for an extra crisp bottom crust.
2. Whisk the dry ingredients. Combine the cornmeal, flour, sugar, baking powder, and salt in a large bowl.
3. Mix the wet ingredients. In another bowl, whisk the milk, eggs, and cooled melted butter until smooth. Hot butter can scramble the eggs, so let it cool for a few minutes.
4. Combine. Pour the wet mixture into the dry and stir just until no dry streaks remain. A few lumps are fine.
5. Fold in the extras. Fold in the cheese, chiles, and corn gently so the batter stays light.
6. Bake. Pour the batter into the hot pan and bake 28 to 32 minutes, until the top is golden and a toothpick comes out clean.
7. Rest. Let it cool for 10 minutes before slicing so the crumb sets. Serve warm.
How to Serve Hatch Chile Cheese Cornbread
Cut into wedges and serve with soft butter and a drizzle of honey. It also makes a great side for a pot of beans or a warm bowl of soup.
Try it next to a bowl of easy classic chili or a pot of stovetop chili. For a cornbread comparison, bake a pan of jalapeno cornbread as well, and add a spoonful of cowboy baked beans to the plate for a hearty supper.
How to Store and Reheat Hatch Chile Cheese Cornbread
Because the bread contains cheese and eggs, refrigerate leftovers within two hours. Wrap tightly or store in an airtight container for 3 to 4 days.
To reheat, wrap slices in foil and warm in a 325 degree F oven for about 10 minutes, or microwave a slice for 15 to 20 seconds. For longer storage, freeze wrapped slices and thaw in the refrigerator.
Tips and Variations for Hatch Chile Cheese Cornbread
- Preheat the skillet. A hot pan sets the crust and gives crisp, golden edges.
- Do not overmix. Overmixed batter bakes up tough and dense.
- Dry the chiles well. Pressing them between paper towels removes extra moisture.
- Adjust the heat. Mild chiles give flavor without much spice, while hot ones will make a spicy loaf.
- Add a topping. A sprinkle of cheese in the last 5 minutes makes a bubbly top.
- Make muffins. Divide the batter among a greased muffin tin and bake about 18 minutes.
- Check your baking powder. See the Iowa State holiday baking ingredients guide for tips on freshness.
Frequently Asked Questions About Hatch Chile Cheese Cornbread
Can I use canned chiles in hatch chile cheese cornbread?
Yes. Drain a 4 ounce can of chopped green chiles very well and pat them dry before folding them in.
Is hatch chile cheese cornbread spicy?
It depends on the chiles. Mild varieties give gentle warmth, and hot ones give real heat.
Why is my cornbread dry?
Overbaking and overmixing are the usual causes. Check the bread at 28 minutes and stir only until combined.
Can I make hatch chile cheese cornbread in a different pan?
Yes. A 9 inch round or an 8 inch square pan works, though a square pan may need a few extra minutes in the oven.
Can I use the batter ahead of time?
It is best baked right after mixing because the baking powder starts working right away. You can prepare the dry mix and chop the chiles ahead.
Hatch Chile Cheese Cornbread
Equipment
- 9 inch cast iron skillet
- Large mixing bowl
- Whisk
Ingredients
Main Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- ⅓ cup granulated sugar
- 1 tbsp baking powder
- ½ tsp fine salt
- 1 cup whole milk or buttermilk
- 2 large eggs
- ½ cup unsalted butter melted and cooled
- 1 cup shredded cheddar cheese
- ½ cup chopped roasted Hatch chiles drained and patted dry
- ½ cup sweet corn kernels optional
Instructions
Cooking
- Heat the pan. Heat the oven to 375 degrees F and grease a 9 inch skillet.
- Mix dry. Whisk the cornmeal, flour, sugar, baking powder, and salt.
- Mix wet. Whisk the milk, eggs, and cooled butter until smooth.
- Combine. Stir wet into dry just until no dry streaks remain.
- Fold in. Fold in the cheese, chiles, and corn.
- Bake. Pour into the pan and bake 28 to 32 minutes until golden and a toothpick comes out clean. Rest 10 minutes.
