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Savory Hatch Chile Cornbread Recipe with Cheddar and Jalapeño

hatch chile cornbread - featured image
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A flavorful and moist cornbread featuring smoky Hatch chiles, sharp cheddar cheese, and a mild jalapeño kick, perfect as a comforting side for Southwestern-inspired meals.

Ingredients

Scale
  • 1 cup yellow cornmeal (fine or medium grind)
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 2 large eggs, room temperature
  • 1 cup buttermilk (or whole milk with 1 tablespoon lemon juice as a substitute)
  • 1/4 cup unsalted butter, melted
  • 1 cup sharp cheddar cheese, shredded
  • 1/2 cup roasted Hatch chiles, chopped
  • 1 small jalapeño, seeded and finely chopped
  • Optional: 1 tablespoon honey
  • Optional: 1/4 cup corn kernels (fresh or frozen)

Instructions

  1. Preheat your oven to 400°F (200°C). If using a cast iron skillet, place it in the oven while it heats.
  2. Roast fresh Hatch chiles under the broiler or on a grill until skins blacken and blister. Place in a bowl covered with plastic wrap for 10 minutes to steam. Peel skins, remove seeds, and chop finely.
  3. In a large bowl, whisk together cornmeal, all-purpose flour, baking powder, baking soda, and salt until no lumps remain.
  4. In a separate bowl, beat eggs. Add buttermilk and melted unsalted butter, whisk until smooth.
  5. Pour wet mixture into dry ingredients and gently fold with a spatula until just combined; some lumps are okay.
  6. Fold in shredded sharp cheddar, chopped roasted Hatch chiles, and chopped jalapeño. If using, fold in honey and corn kernels.
  7. Remove hot skillet from oven using mitts. Add a tablespoon of butter or oil to coat the pan. Pour batter into skillet and smooth the top.
  8. Bake for 20-25 minutes until golden brown and a toothpick inserted in the center comes out clean or with moist crumbs.
  9. Let cornbread rest in the pan for at least 10 minutes before slicing and serving.

Notes

Roast Hatch chiles properly for smoky flavor. Avoid overmixing batter to prevent tough cornbread. Use room temperature eggs and buttermilk for best texture. Preheat skillet for crispy edges. Tent with foil if edges brown too quickly. Toast cheddar lightly before folding in to enhance flavor.

Nutrition

Keywords: cornbread, Hatch chile, cheddar, jalapeño, savory, baking, Southwestern, easy recipe, game day, potluck

Find it online: https://yumyep.com/savory-hatch-chile-cornbread-recipe-with-cheddar-and-jalape-n-o-perfect-for-easy-homemade-baking/