Hatch Chile Cheese Cornbread

This Hatch Chile Cheese Cornbread is more than just a side—it’s a celebration of Southwestern warmth and rustic comfort.

Golden and crumbly with just the right amount of moisture, it blends the earthiness of cornmeal with the richness of sharp cheddar and the smoky heat of roasted Hatch green chiles.

The result is a flavorful, savory bake with a kiss of spice and a buttery crust, perfect for cool nights, hearty meals, or whenever you want to bring a little New Mexico soul to your table. Whether served beside a bowl of chili or enjoyed on its own, this cornbread always steals the show.

Why People Will Love This Hatch Chile Cheese Cornbread:

Richly savory with a touch of heat – The roasted Hatch chiles add a smoky, gently spicy flavor that balances perfectly with the buttery crumb and sharp cheddar.

Rustic texture with a moist, tender center – This cornbread has the ideal contrast: golden and slightly crisp on the outside, soft and flavorful on the inside.

A celebration of seasonal, regional ingredients – Hatch chiles are a beloved ingredient with a cult following for a reason. This recipe lets their natural flavor shine in a familiar, comforting form.

Versatile enough for any meal – Serve it with chili, stew, eggs, or simply warm with butter and honey. It adapts effortlessly from side dish to snack to star.

Homemade and heartfelt – With no shortcuts or artificial ingredients, this cornbread brings old-fashioned, made-from-scratch comfort to the table—something you can taste in every bite.

Key Ingredients:

Yellow cornmeal – The soul of traditional cornbread, cornmeal gives this bake its rustic texture and deep, earthy flavor—a foundation that speaks to comfort and tradition.

Roasted Hatch green chiles – The true star of the dish, these New Mexico-grown chiles offer a smoky, mildly spicy kick with a depth that no other pepper can replicate. Their roasted skins and soft bite create bursts of flavor in every slice.

Sharp cheddar cheese – Bold and tangy, cheddar melts into the batter, enriching the cornbread with pockets of creamy, savory goodness that complement the chiles beautifully.

Buttermilk – Tangy and rich, buttermilk tenderizes the crumb and adds moisture without heaviness, creating that perfect, soft interior cornbread lovers crave.

Melted butter – Infused throughout the batter, butter brings richness and enhances the golden-brown crust that forms during baking, making each bite deeply satisfying.

Expert Tips:

Use freshly roasted Hatch chiles for authentic flavor

While canned chiles are convenient, freshly roasted Hatch chiles deliver a smokier, more complex heat and texture. Roast them over an open flame or under a broiler, then peel and chop for maximum impact.

Shred your own cheese

Pre-shredded cheese contains anti-caking agents that can affect melt and texture. Grating sharp cheddar from a block ensures smoother, richer pockets of melted cheese throughout the cornbread.

Let your batter rest before baking

Allowing the batter to sit for 5–10 minutes before pouring it into the pan gives the cornmeal time to hydrate, resulting in a more tender crumb with better structure.

Bake in a preheated cast iron skillet or tart pan for a crispier crust

Heating the pan while the oven preheats creates an instant sizzle when the batter hits, leading to a beautifully caramelized, golden-brown crust.

Test for doneness with a gentle touch

The top should be domed, set, and golden. A toothpick inserted should come out clean or with just a few moist crumbs. Slightly underbaking can leave the center dense; slightly overbaking can dry it out—watch closely during the last 5 minutes.

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)

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.

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Cool:

Let the cornbread cool in the pan on a wire rack for at least 10–15 minutes before slicing.

This allows the crumb to set and enhances the flavor.

Serve It With:

A pat of butter or drizzle of honey

Bowl of chili, stew, or beans

Fried eggs and hot sauce for a breakfast twist

Important Notes When Making Hatch Chile Cheese Cornbread:

Balance the moisture from the chiles

Roasted Hatch chiles can vary in moisture content. If they’re very juicy, lightly pat them dry before folding into the batter—this prevents soggy spots and helps maintain the cornbread’s structure.

Don’t overmix the batter

Once the wet and dry ingredients are combined, stir just until incorporated. Overmixing develops the gluten in the flour, which can make the cornbread tough instead of tender.

Ingredient temperature matters

Use room-temperature eggs and buttermilk to help the batter blend more smoothly and bake evenly. Cold ingredients can cause uneven rising and dense spots.

The pan affects the crust

A metal tart or cast iron pan helps develop a crisp, golden crust. Avoid glass dishes if you want a more textured exterior—they insulate heat differently and may result in a softer crust.

Let it cool before slicing

The crumb continues to set as it cools. Cutting into the cornbread too soon can cause it to crumble or fall apart. Allow at least 10–15 minutes of cooling time on a wire rack for clean, satisfying slices.

How to Enjoy Hatch Chile Cheese Cornbread After Cooking

Let it rest before slicing:

Once out of the oven, allow the cornbread to cool in the pan for at least 10–15 minutes. This helps the crumb set properly and makes it easier to slice cleanly without crumbling.

Serve warm for the best texture:

Hatch Chile Cornbread is at its peak when served slightly warm. The cheese is still melty, the crust is crisp, and the flavors are bold and vibrant. Reheat individual slices in the oven or toaster oven for a fresh-out-of-the-oven experience.

Pair it with bold, comforting mains:

This cornbread shines next to smoky, savory dishes. Try it with:

A bowl of chili (beef, turkey, or vegetarian)
Pulled pork or brisket
Green chile stew or pozole
A fried egg and hot sauce for a Southwestern breakfast twist

Add toppings for extra flair:

Drizzle a touch of honey or maple syrup for sweet-savory contrast, or top with a pat of butter and a pinch of sea salt. For a richer bite, smear with cream cheese or a spoonful of sour cream and chopped chives.

Store and reheat like a pro:

Wrap leftover slices in foil or store in an airtight container. Refrigerate for up to 4 days or freeze for up to 2 months. Reheat in a 300°F oven or toaster oven until warmed through—avoid microwaving, which can make the texture rubbery.

Use leftovers creatively:

Crumble leftover cornbread into a breakfast hash, cube it for a savory bread pudding, or toast and use it as a base for cornbread stuffing with a green chile kick.

Nutrition Information

For one serving of Hatch Chile Cheese Cornbread (based on a 9-inch round pan cut into 10 slices):

Frequently Asked Questions:

Can I use canned green chiles instead of fresh roasted Hatch chiles?

Yes, you can substitute with canned green chiles if fresh roasted Hatch chiles are unavailable. However, for the most authentic flavor, roasted Hatch chiles (especially fire-roasted) provide a smoky depth that canned versions may lack.

How spicy is this cornbread, and how can I adjust the heat level?

The heat depends on the type of Hatch chiles used—some are mild, others are hot. To reduce heat, use mild chiles and remove the seeds. To increase spice, leave in some seeds or mix in a pinch of cayenne pepper or chopped jalapeños.

Can I make this recipe gluten-free?

Yes. Simply replace the all-purpose flour with a 1:1 gluten-free flour blend. Make sure your baking powder and other ingredients are certified gluten-free as well.

What’s the best cheese to use besides cheddar?

Sharp cheddar adds a classic bite, but you can also use Monterey Jack, pepper jack (for extra heat), or a blend of cheddar and mozzarella for a creamier texture. Avoid overly oily cheeses like pre-shredded blends with added starch.

Can I make this cornbread in advance?

Absolutely. You can bake it a day ahead and store it tightly wrapped at room temperature or in the fridge. Reheat in a 300°F (150°C) oven for 10–12 minutes to refresh the texture and bring out the flavors before serving.

How do I ensure the cornbread stays moist and not dry?

Use buttermilk (not regular milk) for added moisture and a tender crumb. Also, avoid overbaking—start checking at 22 minutes and remove it from the oven once a toothpick inserted comes out clean with just a few moist crumbs.

Can I roast fresh Hatch chiles at home, and how?

Yes! Place whole Hatch chiles on a baking sheet and roast under a broiler or over an open flame until charred on all sides. Then transfer to a covered bowl or plastic bag for 10 minutes to steam—this makes peeling easy. Remove skins and seeds, then chop.

Should I mix the batter thoroughly to avoid lumps?

No. Overmixing activates gluten in the flour, making the cornbread tough. Stir only until the wet and dry ingredients are just combined. A few small lumps are perfectly fine and actually help with texture.

Can I bake this in a cast iron skillet instead of a tart or cake pan?

Absolutely! A well-greased cast iron skillet works beautifully and adds a crispier crust. Preheat the skillet in the oven while mixing the batter, then pour it in hot for extra crunch on the bottom and edges.

What’s the best way to fold in the cheese and chiles without overworking the batter?

Add the cheese and chopped chiles at the very end and use a gentle folding motion with a spatula. This prevents the batter from becoming dense while ensuring the mix-ins stay evenly distributed.