Hatch Chile Cheese Cornbread (Print Version)

Cheesy Southern-style cornbread made with Hatch chiles, offering a moist crumb and a touch of heat in every bite.

# Ingredients:

→ Dry Ingredients

01 - 130 grams cornmeal
02 - 125 grams all-purpose flour
03 - 65 grams granulated sugar
04 - 1 tablespoon baking powder
05 - 0.5 teaspoon fine salt

→ Wet Ingredients

06 - 240 milliliters whole milk or buttermilk
07 - 2 large eggs
08 - 115 grams unsalted butter, melted (or 120 ml neutral oil)

→ Flavor Additions

09 - 110 grams shredded cheddar or cheese blend
10 - 120 grams chopped roasted Hatch chiles (mild or spicy)
11 - 80 grams sweetcorn kernels (optional, for added texture)

# Instructions:

01 - Preheat oven to 190°C. Grease a 23-centimeter baking dish or a cast iron skillet with butter or oil.
02 - In a large mixing bowl, whisk together cornmeal, all-purpose flour, sugar, baking powder, and salt until thoroughly combined.
03 - In a separate bowl, whisk the milk, eggs, and melted butter until the mixture is smooth and homogenous.
04 - Pour wet ingredients into the bowl of dry ingredients. Stir gently until the batter is just combined; a few small lumps are acceptable.
05 - Add the shredded cheese, chopped roasted Hatch chiles, and sweetcorn kernels if using. Gently fold until evenly distributed throughout the batter.
06 - Pour the batter into the prepared baking dish or skillet. Bake for 25 to 30 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
07 - Allow to rest for several minutes before slicing. Serve warm, optionally with butter or honey.

# Notes:

01 - Preheating the skillet produces crisp edges, while allowing the batter to rest briefly before baking improves crumb texture.
02 - Freshly roasted Hatch chiles yield the best flavor, but well-drained canned varieties may be used as a substitute.
03 - Avoid overmixing the batter to preserve a tender crumb.
04 - Cornbread can be prepared a day ahead and reheated prior to serving.
05 - Store cooled slices in an airtight container at room temperature for up to 2 days, or refrigerate up to 5 days.
06 - Cornbread is freezer-friendly; tightly wrap and freeze portions for up to 3 months.

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