Hatch Chile Cheese Cornbread
A flavorful twist on classic cornbread featuring sweet cornmeal, spicy Hatch chiles, and rich cheddar cheese, perfect as a side dish or enjoyed on its own.
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.
Notes
Use freshly roasted Hatch chiles for the best flavor. Adjust the amount of cheese and chiles based on your taste preference. Make sure not to overmix the batter; a few lumps are okay for a better texture.