Description
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.
- Adjust sugar to taste for a more savory version.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: Southwestern
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 3g
- Sodium: 430mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 70mg
