Hatch chile cheese cornbread takes everything you love about traditional cornbread—its golden crust, tender crumb, and buttery richness—and infuses it with bold Southwestern flair. Roasted Hatch green chiles bring gentle heat and smoky depth, while melted cheese adds savory richness that turns this simple side into something memorable. Baked in a hot cast-iron skillet, it develops crisp edges and a beautifully rustic texture that makes each slice irresistible.
This cornbread strikes a perfect balance between moist interior and crunchy exterior. The combination of cornmeal and flour creates a structure that’s hearty yet soft, and the buttermilk or milk keeps the crumb tender. As the cheese melts throughout the batter, it forms pockets of creamy flavor that pair wonderfully with the chiles’ earthy brightness. Every bite offers contrast—sweetness from the cornmeal, spice from the chiles, and richness from the cheese.
Heating the skillet before adding the batter is key to achieving that classic cornbread crust. The hot oil meets the batter with an instant sizzle, creating edges that crisp beautifully while the center stays soft and fluffy. It’s a small step that makes a big difference.
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This cornbread is perfect alongside chili, soups, stews, barbecue, or grilled meats. It also stands confidently on its own—warm with butter, drizzled with honey, or served as part of a hearty brunch. With its layers of flavor and satisfying texture, it’s the kind of recipe that becomes a go-to when Hatch chile season rolls around.
Servings: 8 slices
Prep Time: 10 minutes
Cook Time: 25–30 minutes
Total Time: 40 minutes
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tbsp baking powder
- ½ tsp salt
- 2 tbsp sugar
- 1 cup milk or buttermilk
- 2 large eggs
- ¼ cup melted butter
- 1 cup shredded cheese (cheddar, Monterey Jack, or pepper jack)
- 1 cup chopped roasted Hatch green chiles
- 2 tbsp oil (for heating the skillet)
Instructions:
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