Hatch Green Chile Cornbread
A moist, cake-like crumb and cheesy texture full of real corn and green chiles make this Hatch Green Chile Cornbread a winner every time!
It’s Hatch chile season! The long-awaited and much celebrated season is short – only 6 weeks, so stock up on those chiles and get roasting.
Every year we have a chili cookoff in my neighborhood and I always bring a vegetarian chili recipe along with this Hatch Green Chile Cornbread. While my chili doesn’t win, the cornbread gets rave reviews.
What makes Hatch Chiles so Special?
It’s the unique heat and flavor combination that the chiles have that is unparalleled. Some compare Hatch chiles to Anaheims or poblanos, but they are really not comparable. Anaheim and poblano peppers don’t have the same flavor or heat profile as Hatch chiles.
Hatch chiles come exclusively from Hatch New Mexico. Peppers grown outside of New Mexico cannot be given the designation of Hatch chiles. We do have some great peppers in Pueblo Colorado as well that I have tried, but they haven’t made their way to Safeway stores as of yet, whereas Hatch chiles are popular and plentiful.
Hatch chile peppers have thicker skin, so they must be roasted, but the result is a smoky, delicious pepper.
Hatch chiles come in three heat levels – mild, medium, and hot. Grocers do their best to tell you what heat level a particular batch of peppers has, but it’s not always accurate, which is frankly part of the fun in creating Hatch chile recipes!
Many factors can determine the spiciness in the peppers – varieties, as well as growing conditions, can play a role in the heat of the pepper. My personal favorites are medium and spicy Hatch chiles.
The chiles add a delicious smoky and slightly spicy flavor profile to the cornbread. I used real corn as well so it has amazing texture and because I used a combination of sour cream and buttermilk and the chiles, the cornbread is NOT dry!
How to Roast Hatch Chiles
I’ll have a detailed post about how to roast the chiles, but for now, you need 6 chiles for this recipe. I used 3 mild and 3 medium chiles. They were not spicy at all. Next time I will make it with 3 medium and 3 hot peppers.
6 peppers yield 1 cup of roasted, diced chiles.
To roast the chiles, place them on a baking sheet and place in the oven under the broiler with the rack on the very top rung in the oven.
Broil for about 6 minutes on each side until the peppers are charred and black. Remove from the oven and place the peppers in a shallow bowl or dish and cover with plastic wrap. The plastic helps steam the peppers for easy skin removal.
Peel away the skin with your fingers and discard. Remove the seeds so that you don’t have seeds in your cornbread. Dice the peppers into 1/2 inch pieces.
Cornbread Ingredients
- 1 1/2 cups O Organics cornmeal
- 1/4 cup all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk (can sub regular milk or plant-based milk)
- 1 cup sour cream or full-fat Greek yogurt
- 2 large eggs
- 1 cup fresh corn kernels (1 corn ear)
- 1/2 cup chopped scallions
- 1/2 cup grated cheese – (cheddar, Colby or pepper jack)
- 1 cup roasted, seeded and diced green chiles (3 medium, 3 hot)
- 1 tablespoon butter
While the ingredient list might look long, the preparation is easy once you have all your ingredients on hand.
How to Make Hatch Green Chile Cornbread
Preheat the oven to 375° F.
Grease a 9-inch cast-iron skillet or square baking dish generously with butter.
Combine cornmeal, flour, sugar, baking powder, baking soda, and salt in a large bowl and whisk to combine.
Add to the dry ingredients, the corn kernels, milk, sour cream, eggs, 3/4 of the cheese, scallions and diced chiles to the mixture and stir with a wooden spoon to mix thoroughly.
Pour the cornbread mixture into the cast iron skillet and top with extra grated cheese, if desired.
Bake at 375 for 25 minutes until the top is golden and the cheese is melted.
Serve with butter and honey. For extra heat, serve with hot honey – you won’t regret it!
What to Serve with Cornbread
While this is considered a side dish, it can really be seen as a meal in itself! It’s so yummy. I like to serve with chili, as a side for soup, with grilled steak or salmon. There are no rules for cornbread – it goes with everything. Here are a few of my favorite main courses to pair with the cornbread.
Vegan Corn Chowder With Green Chile
Slow Cooker White Chicken Chili
Ingredients
- 1 1/2 cups O Organics cornmeal
- 1/4 cup all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk can sub regular milk or plant-based milk
- 1 cup sour cream or full-fat Greek yogurt
- 2 large eggs
- 1 cup fresh corn kernels 1 corn ear
- 1/2 cup chopped scallions
- 1/2 cup grated cheese - cheddar, Colby or pepper jack
- 1 cup roasted seeded and diced green chiles (3 medium, 3 hot)
- 1 tablespoon butter
Instructions
- Preheat the oven to 375° F.
- Grease a 9-inch cast-iron skillet or square baking dish generously with butter.
- Combine cornmeal, flour, sugar, baking powder, baking soda, and salt in a large bowl and whisk to combine.
- Add to the dry ingredients, the corn kernels, milk, sour cream, eggs, 3/4 of the cheese, scallions and diced chiles to the mixture and stir with a wooden spoon to mix thoroughly.
- Pour the cornbread mixture into the cast iron skillet and top with extra grated cheese, if desired.
- Bake at 375 for 25 minutes until the top is golden and the cheese is melted.
- Serve with butter and honey. For extra heat, serve with hot honey - you won't regret it!
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