I love making this Hatch Chile Cheese Cornbread because it combines a tender, slightly sweet crumb with savory cheese and the gentle heat of roasted Hatch chiles. Every time I bake it, the cornbread comes out golden, moist, and full of flavor, making it perfect as a side dish or even a light meal on its own.
Why You’ll Love This Recipe
I enjoy this recipe because it is simple, reliable, and packed with flavor. I like how the roasted Hatch chiles add warmth without overpowering the bread, while the cheese melts beautifully into the batter. I also appreciate that it comes together quickly and uses ingredients I usually already have in my kitchen.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1 cup cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
2 tablespoons sugar
1 cup milk
2 large eggs
1/2 cup unsalted butter, melted
1 cup roasted Hatch chiles, peeled, seeded, and chopped
1 1/2 cups shredded cheddar cheese
Directions
I begin by preheating the oven to 400°F (200°C) and lightly greasing a 9-inch or 10-inch cast-iron skillet or baking dish.
In a large bowl, I mix the cornmeal, flour, baking powder, salt, and sugar until evenly combined.
In a separate bowl, I whisk together the milk, eggs, and melted butter.
I pour the wet mixture into the dry ingredients and stir just until combined, being careful not to overmix.
I fold in the chopped Hatch chiles and shredded cheese.
I pour the batter into the prepared skillet and spread it evenly.
I bake the cornbread for 20 to 25 minutes, until the top is golden and a toothpick inserted in the center comes out clean.
I let it cool for a few minutes before slicing and serving.
Servings And Timing
I usually get 8 to 10 servings from this recipe.
Preparation takes about 10 minutes, and baking takes around 20 to 25 minutes, for a total time of approximately 35 minutes.
Variations
I sometimes use pepper jack cheese instead of cheddar when I want more heat.
I add 1/2 cup of corn kernels for extra texture and a touch of sweetness.
I reduce the sugar slightly when I prefer a more savory cornbread.
I replace milk with buttermilk when I want a richer, slightly tangy flavor.
Storage/Reheating
I store leftover cornbread in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days.
To reheat, I warm slices in the oven or microwave until heated through. I like adding a small pat of butter before reheating to keep it moist.
FAQs
Can I Use Canned Green Chiles Instead Of Hatch Chiles?
I use canned green chiles when Hatch chiles are unavailable, and while the flavor is milder, the cornbread still turns out delicious.
What Size Skillet Works Best?
I prefer a 9-inch or 10-inch skillet because it gives the cornbread a good thickness with crispy edges.
Can I Bake This In A Regular Pan?
I bake this in a standard square or round baking dish when I do not have a skillet, and it works just as well.
Is This Cornbread Very Spicy?
I find the spice level mild to moderate, depending on the Hatch chiles I use, and I adjust the amount to taste.
Can I Freeze This Cornbread?
I freeze individual slices wrapped tightly, and they keep well for up to 2 months.
Conclusion
I keep this Hatch Chile Cheese Cornbread recipe in regular rotation because it is easy, flavorful, and always satisfying. Whether I serve it with soups, stews, or a simple dinner, it consistently delivers comforting Southwestern flavor in every bite.
This Hatch Chile Cheese Cornbread is a moist, golden, and flavorful side dish featuring roasted Hatch chiles and melted cheddar cheese. With a tender crumb and just the right touch of heat, it’s a quick and satisfying addition to any meal.
Ingredients
1 cup cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
2 tablespoons sugar
1 cup milk
2 large eggs
1/2 cup unsalted butter, melted
1 cup roasted Hatch chiles, peeled, seeded, and chopped
1 1/2 cups shredded cheddar cheese
Instructions
Preheat oven to 400°F (200°C) and lightly grease a 9- or 10-inch cast-iron skillet or baking dish.
In a large bowl, whisk together cornmeal, flour, baking powder, salt, and sugar.
In another bowl, whisk the milk, eggs, and melted butter.
Pour the wet ingredients into the dry mixture and stir until just combined.
Fold in the chopped Hatch chiles and shredded cheddar cheese.
Pour batter into the prepared skillet and spread evenly.
Bake for 20–25 minutes, until the top is golden and a toothpick inserted into the center comes out clean.
Let cool slightly before slicing and serving.
Notes
Substitute pepper jack cheese for extra spice.
Add 1/2 cup of corn kernels for sweetness and texture.
Use buttermilk instead of milk for a tangy flavor.
