Hatch Chile Cheese Cornbread
Ingredients:
1 cup yellow cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
2 large eggs
1 cup buttermilk
¼ cup unsalted butter, melted and slightly cooled
1 cup shredded sharp cheddar cheese
1 cup roasted Hatch green chiles, chopped (with seeds if you like heat) (poblano peppers works too.)
Optional: 1 tablespoon honey (for a subtle sweetness)
Instructions:
Preheat the oven:
Set oven to 375°F (190°C).
Grease or butter a 9-inch fluted tart pan (or round cake pan) and set it on a metal cooling rack for later.
Mix dry ingredients:
In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt.
Mix wet ingredients:
In a separate bowl, beat the eggs lightly, then whisk in the buttermilk and melted butter.
Add honey if using.
Combine:
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
Fold in cheese and chiles:
Gently fold in the shredded cheese and chopped roasted Hatch chiles, allowing some pieces to remain visible on top for a rustic look.
Bake:
Pour the batter into the prepared pan, smoothing the top gently with a spatula.
Bake for 22–28 minutes, or until the top is golden-brown and set, and a toothpick inserted in the center comes out clean.
Hatch Chile Cheese Cornbread is a fantastic way to add a zesty twist to traditional cornbread, combining the subtle heat of roasted Hatch green chiles with the rich flavor of sharp cheddar cheese. Hatch chiles, famously grown in New Mexico, are renowned for their unique smoky and slightly sweet taste that perfectly complements the sweetness of cornmeal-based breads. Using roasted Hatch chiles not only elevates the flavor but also adds a vibrant green color and a touch of heat that can be customized by including or removing the seeds depending on your spice preference. Poblano peppers also make a great substitute if Hatch chiles are not available, as they share a similar mild heat and flavor profile. The addition of buttermilk tenderizes the bread while imparting a slight tang that balances the richness of the melted unsalted butter and sharp cheddar cheese. This combination results in a moist, fluffy texture with a golden-brown crust. For those looking to experiment, adding a tablespoon of honey provides a subtle sweetness that cuts through the heat and enhances the overall flavor complexity. The recipe is simple and quick to prepare, requiring just common pantry staples and fresh ingredients. Baking at 375°F (190°C) ensures that the cornbread cooks evenly, developing a crusty exterior while the inside remains soft and cheesy. Checking doneness with a toothpick guarantees perfect baking every time. This Hatch Chile Cheese Cornbread pairs wonderfully with chili, barbecue dishes, or can be enjoyed on its own as a flavorful snack. It’s a crowd-pleaser that brings a taste of Southwestern cuisine into your kitchen, making it an excellent choice for those who enjoy bold and authentic flavors in homemade baking.