Hatch Chile Cheddar Cornbread
Prep time: 10 min
Cook time: 25 min
Serve count: 9
Ingredients
1 cup yellow cornmeal
1 cup all-purpose flour
¼ cup sugar
1 Tbsp baking powder
1 tsp salt
1 cup buttermilk
2 large eggs
⅓ cup butter, melted and slightly cooled
1 cup roasted Hatch chilis, stemmed, seeded and chopped, patted dry
1½ cups shredded Hatch cheddar cheese, divided
Method
- Heat oven to 400°F. Grease an 8x8 pan or 10-inch iron skillet.
- Whisk the cornmeal, flour, sugar, baking powder, and salt together in a large bowl.
- In a second bowl, whisk the buttermilk, eggs and melted butter.
- Pour the wet ingredients into the dry ingredients and stir just until no streaks remain. Lumps are fine — overmixing makes it tough.
- Fold in the chilis and 1 cup of the cheese.
- Scrape into the pan, top with the remaining ½ cup cheese, and bake 25–30 minutes, until the top is golden and a toothpick comes out clean.
- Cool 10 minutes before cutting.
Notes
- No buttermilk? Stir 1 Tbsp lemon juice or white vinegar into 1 cup of milk and let it sit 5 minutes.
- Pat the chilis dry — wet chilis make the crumb gummy.
- Serve with chili, pulled pork, beans, or a bowl of green chili stew.
- Shop the season: use the Roasted Hatch Chilis (mild or hot) and Hatch Cheddar Cheese.