Pin it
Hatch Chile Cheese Cornbread is exactly what I crave when I want something warm and bold with just the right amount of comfort. The crumb is tender and packed with gooey melted cheese while smoky roasted Hatch chiles give every bite a gentle heat. This cornbread fits beautifully next to soups and stews or stands on its own with a swipe of butter.
The first time I made this with fresh roasted Hatch chiles I remember the kitchen filling with the best warm and savory smell. My family always asks for it when the weather cools down and it disappears within hours.
Ingredients
- Cornmeal: Brings classic cornbread flavor and texture. Look for medium grind and check it is fresh by tasting for a sweet aroma not musty
- All purpose flour: Ensures the perfect light crumb. Choose a brand you trust for consistent results
- Sugar: Optional for a bit of sweetness. Taste your batter and decide how sweet you like it
- Baking powder: Helps the bread rise tall and even. Use a fresh can for the best lift
- Salt: Brings out all the other flavors. Fine sea salt is ideal for even seasoning
- Milk or buttermilk: Makes the crumb tender and adds moisture. Buttermilk gives extra tang
- Eggs: Provide structure and help hold everything together. Choose large, room temperature eggs for even mixing
- Melted butter or oil: Gives richness. Butter adds flavor while oil makes a more tender crumb
- Shredded cheddar or a cheese blend: Melts beautifully. Go for sharp cheddar for boldness or mix in Monterey Jack for creaminess
- Chopped roasted Hatch chiles: Bring the smoky, mildly spicy magic. Use fresh roasted for true Southwest taste or try jarred if you do not have access to fresh
- Optional corn kernels: Add sweet crunch and a pop of color. Fresh or frozen both work as long as you dry them well first
Instructions
- Mix the Dry Ingredients:
- Combine cornmeal, all purpose flour, sugar, baking powder, and salt in a large bowl. Whisk together thoroughly so the baking powder is evenly spread which is important for even rising
- Mix the Wet Ingredients:
- Whisk together the milk or buttermilk, eggs, and melted butter in a separate bowl. Mix until smooth so there are no streaks of egg left
- Combine the Batter:
- Pour the wet ingredients into the dry ingredients. Stir gently using a spatula. Stop as soon as no dry streaks remain. A lumpy batter is good here and helps the cornbread stay tender
- Add the Flavor:
- Fold in shredded cheese, chopped roasted Hatch chiles, and corn kernels if using. Make sure everything is distributed evenly for cheese and chile in each slice
- Bake the Cornbread:
- Transfer the batter to a greased baking dish or hot cast iron skillet. Bake in an oven set to three hundred seventy five degrees Fahrenheit until the top is deep golden and a toothpick comes out clean from the center. Expect this to take around twenty five to thirty minutes
- Serve and Enjoy:
- Let the bread rest for five to ten minutes before cutting so slices stay neat. Serve while still warm for the best cheesy pull and chile aroma
Pin it
There is just something about roasted Hatch chiles that makes this bread special. My favorite moment is always tasting the first warm corner piece and remembering all the family chili nights we have had with this bread on the side.
Storage Tips
Keep leftover cornbread in an airtight container at room temperature for up to two days. If you want it to last longer refrigerate for up to five days. Cornbread slices also freeze well. Wrap tightly and store for up to three months. Reheat gently in the microwave or toaster oven to revive moisture and melt the cheese again.
Ingredient Substitutions
No Hatch chiles in your area Fresh Anaheim or poblano peppers can stand in. Want it spicier Add some chopped jalapeños to the batter. For a dairy free version use plant based milk butter and cheese alternatives. If you like a sharper flavor swap cheddar for half pepper jack. For gluten free needs replace flour with a one to one gluten free blend.
Serving Suggestions
Cornbread is a side dish superstar. I love serving it with chili or creamy soups. For breakfast try topping a wedge with a fried egg and sliced avocado. For a simple snack warm a slice and drizzle with a bit of honey or hot pepper jelly.
Cultural and Historical Context
Hatch chile season is celebrated every summer in the Southwest especially New Mexico. Roasting Hatch chiles in open flame drums is a tradition and adds signature smokiness. By folding them into cornbread a Southern classic gets an irresistible regional twist that honors both comfort and local flavor.
Pin it
When Hatch chile season rolls around nothing beats the smell of roasting peppers and bread baking at the same time. This cornbread keeps the traditions alive and brings a festive touch to any meal. I hope you love it as much as my family does.
Frequently Asked Questions
- → Can I use canned chiles instead of fresh Hatch chiles?
Yes, canned chiles work in a pinch, but roasting fresh Hatch chiles delivers deeper, smokier flavor.
- → How spicy is this cornbread?
Hatch chiles can range from mild to hot. Choose mild, medium, or hot based on your spice preference.
- → Can I make this gluten-free?
Absolutely—swap the all-purpose flour for your favorite 1:1 gluten-free flour blend for delicious results.
- → Is this cornbread sweet or savory?
It’s lightly sweet for balance, but you can skip the sugar for a fully savory bite.
- → What can I serve with Hatch Chile Cheese Cornbread?
This pairs perfectly with chili, stew, comforting soups, or even breakfast with eggs and avocado.
- → How do I store leftovers?
Keep in an airtight container at room temperature for 2 days or refrigerate for up to 5 days. Reheat to serve.