Hatch Chile Cheese Cornbread

Instructions:

1. Preheat the oven to 400°F. Place a cast-iron or oven-safe skillet inside to heat.
2. In a large bowl, whisk together the cornmeal, flour, baking powder, salt, and sugar.
3. Stir in the milk, eggs, and melted butter until just combined—avoid overmixing.
4. Fold in the shredded cheese and Hatch green chiles.
5. Carefully remove the hot skillet from the oven, add the oil, and swirl to coat the bottom and sides.
6. Pour the batter into the skillet; it should sizzle immediately.
7. Bake for 25–30 minutes, or until the top is golden and the edges are crisp.
8. Let cool slightly before slicing.

Variations

• Add crumbled bacon for smoky richness.
• Stir in a handful of corn kernels for sweetness and texture.
• Use pepper jack for extra heat and deeper cheese flavor.
• Add a tablespoon of honey to the batter for a sweet-spicy contrast.
• Sprinkle extra cheese on top before baking for a golden, bubbling crust.

Tips

• For the crispiest edges, sprinkle a little cornmeal into the hot skillet just before adding the batter.
• Use well-drained Hatch chiles to prevent excess moisture.
• If using buttermilk, reduce the butter slightly for balance.
• Avoid overmixing the batter to keep the cornbread tender.
• Let the cornbread rest a few minutes before slicing to help it hold together.