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Flavorful Hatch Chile and Sharp Cheddar Cornbread

Hatch chile and sharp cheddar cornbread - featured image
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A smoky, slightly spicy cornbread baked in a cast iron skillet featuring roasted Hatch chiles and sharp cheddar cheese for a crispy crust and tender crumb.

Ingredients

Scale
  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour (or almond flour for gluten-free)
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 2 large eggs, room temperature
  • 1 cup buttermilk (or dairy-free milk with 1 tablespoon lemon juice)
  • 1/4 cup unsalted butter, melted and slightly cooled
  • 2–3 medium fresh Hatch chiles, roasted, peeled, seeded, and diced (or poblano peppers)
  • 1 cup sharp cheddar cheese, shredded
  • 1 small jalapeño, finely diced (optional)
  • Optional toppings: extra cheddar cheese, chopped fresh cilantro or green onions

Instructions

  1. Roast the Hatch chiles by placing them under the broiler or on a gas stove flame until skin is blackened and blistered, about 10-15 minutes. Transfer to a bowl, cover, and let steam for 10 minutes.
  2. Peel off the charred skins, remove seeds and stems, then dice the chile flesh.
  3. Preheat oven to 425°F (220°C) and place cast iron skillet inside to heat for 10 minutes.
  4. In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, and kosher salt.
  5. In a separate bowl, beat eggs, then add buttermilk and melted butter; whisk until smooth.
  6. Pour wet ingredients into dry ingredients and stir gently until just combined. Fold in diced Hatch chiles, sharp cheddar cheese, and optional jalapeño.
  7. Remove hot skillet from oven, grease lightly with butter or oil, and pour in batter evenly. Optionally sprinkle extra cheddar on top.
  8. Bake for 20-25 minutes until a toothpick inserted in the center comes out clean and edges are golden and crispy.
  9. Cool cornbread in skillet for 10 minutes before slicing. Garnish with cilantro or green onions if desired.

Notes

Preheat the cast iron skillet before adding batter for a crispy crust. Do not overmix the batter to avoid tough cornbread. Roasting Hatch chiles properly is essential for smoky flavor. Tent with foil if top browns too quickly. Let cornbread rest before slicing for best texture.

Nutrition

Keywords: cornbread, Hatch chile, sharp cheddar, cast iron skillet, spicy cornbread, easy cornbread recipe, gluten-free option, savory cornbread

Find it online: https://tastypierecipes.com/flavorful-hatch-chile-and-sharp-cheddar-cornbread-recipe-easy-and-perfect-cast-iron-skillet-method/