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Best Hatch Green Chili Cheddar Cornbread Recipe

Hatch green chili cheddar cornbread - featured image
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This moist, savory cornbread is packed with smoky roasted Hatch green chiles and sharp cheddar cheese. It’s the perfect side for chili, barbecue, or soup, and it’s so good you’ll want to make it year-round.

Ingredients

Scale
  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon fine sea salt
  • 1/4 cup granulated sugar
  • 1 cup buttermilk
  • 2 large eggs, room temperature
  • 1/2 cup unsalted butter, melted and slightly cooled
  • 1 cup roasted Hatch green chiles, diced (seeds removed for less heat)
  • 1 1/2 cups sharp cheddar cheese, shredded from a block
  • 1/4 cup chopped fresh cilantro (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Place a 10-inch cast iron skillet or 9×9-inch baking dish in the oven while it preheats.
  2. In a large mixing bowl, whisk together 1 cup yellow cornmeal, 1 cup all-purpose flour, 1 tablespoon baking powder, 1 teaspoon salt, and 1/4 cup granulated sugar until no lumps remain.
  3. In a separate medium bowl, whisk together 1 cup buttermilk, 2 large eggs, and 1/2 cup melted unsalted butter until smooth and pale yellow.
  4. Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined. A few lumps are fine; do not overmix.
  5. Gently fold in 1 cup roasted Hatch green chiles, 1 1/2 cups shredded sharp cheddar cheese, and 1/4 cup chopped cilantro (if using) using a folding motion until evenly distributed.
  6. Carefully remove the hot skillet or baking dish from the oven. Add about 1 tablespoon of butter and swirl to coat the bottom and sides. Pour the batter into the hot pan and spread into an even layer.
  7. Bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean. If the top browns too quickly, tent loosely with foil for the last 5 minutes.
  8. Let the cornbread cool in the pan for 10 minutes before slicing. Serve warm.

Notes

For a crispy crust, do not skip preheating the pan. Use room temperature ingredients to prevent butter from clumping. Let the cornbread rest for 10 minutes before slicing to prevent crumbling. For extra flavor, toast the cornmeal at 350°F for 5-7 minutes before using. Leftovers can be stored at room temperature for up to 2 days or refrigerated for up to 5 days. Freeze wrapped slices for up to 3 months.

Nutrition

Keywords: Hatch green chile cornbread, cheddar cornbread, green chili cornbread, southwestern cornbread, savory cornbread, Hatch chile recipe

Find it online: https://grubella.com/best-hatch-green-chili-cheddar-cornbread-recipe/