I love how this cornbread delivers bold flavor without being complicated. The Hatch chiles add a gentle heat and smoky depth, while the cheese gives it a savory richness. It’s soft, slightly crumbly, and just the right amount of moist. Whether I’m making it for a casual dinner or bringing it to a potluck, it always disappears fast.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 cup cornmeal
1 cup all-purpose flour
1 tbsp baking powder
½ tsp salt
1 cup milk
2 large eggs
¼ cup melted butter (plus extra for greasing the pan)
1 cup shredded cheddar or Monterey Jack cheese
½ to 1 cup roasted Hatch green chiles, chopped (adjust to taste)
1 tbsp honey (optional, for a slight sweetness)
Directions
I preheat the oven to 400°F (200°C) and grease a baking dish or cast-iron skillet with butter.
In a large bowl, I whisk together the cornmeal, flour, baking powder, and salt.
In another bowl, I whisk the milk, eggs, and melted butter until smooth.
I pour the wet ingredients into the dry and stir just until combined—being careful not to overmix.
I fold in the chopped Hatch chiles and shredded cheese.
I pour the batter into the prepared pan and smooth the top.
I bake for 20–25 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
I let it cool for a few minutes before slicing and serving.
Servings and timing
This recipe makes about 9–12 squares, depending on how I slice it.
Prep time: 10 minutes
Cook time: 20–25 minutes
Total time: 30–35 minutes
Variations
I sometimes add a few chopped scallions or a pinch of smoked paprika for extra flavor.
Swapping out cheddar for pepper jack adds more kick.
For a sweeter version, I increase the honey to 2 tablespoons.
I’ve also made it in muffin tins for easy individual servings—great for freezing.
Storage/Reheating
I store leftover cornbread in an airtight container at room temperature for up to 2 days or in the fridge for 4 days. To reheat, I wrap a slice in foil and warm it in the oven at 300°F until heated through. For a quick option, I microwave it for about 20 seconds. It also freezes well—just wrap tightly and thaw before reheating.
FAQs
Can I use canned green chiles instead of Hatch chiles?
Yes, I’ve used canned green chiles when Hatch chiles weren’t in season. They work just fine, though fresh roasted Hatch chiles give a more authentic flavor.
Is this cornbread very spicy?
Not overly. Hatch chiles have a mild to medium heat. I can adjust the spice level by using more or less, or choosing mild varieties.
Can I make this recipe gluten-free?
Yes, I substitute the all-purpose flour with a 1:1 gluten-free baking mix. It turns out just as tasty.
What’s the best cheese for this cornbread?
I love using sharp cheddar or Monterey Jack. Pepper Jack works great too if I want more spice.
Can I make it ahead of time?
Absolutely. I bake it the day before and store it wrapped. It reheats well and still tastes fresh.
Conclusion
Hatch Chile Cheese Cornbread is the kind of side dish that steals the spotlight. I love its balance of heat, cheese, and soft crumbly texture. Whether I’m serving it alongside soup, BBQ, or just enjoying it with a smear of butter, it’s one recipe I come back to again and again.
