Spicy, cheesy, and perfectly golden—this cornbread with roasted Hatch chiles and melty cheese is a bold Southwestern twist on a classic side.

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)

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Preheat oven to 400°F (200°C). Grease a baking dish or cast-iron skillet with butter.

In a large bowl, whisk together cornmeal, flour, baking powder, and salt.

In a separate bowl, whisk together milk, eggs, and melted butter.

Pour wet mixture into dry ingredients and stir until just combined—do not overmix.

Fold in chopped Hatch chiles and shredded cheese.

Pour batter into the prepared pan and smooth the top.

Bake for 20–25 minutes, or until golden on top and a toothpick inserted in the center comes out clean.

Let cool for a few minutes before slicing and serving.

For more spice, use Pepper Jack cheese or spicier Hatch chile varieties.

Add chopped scallions or a pinch of smoked paprika for extra depth.

Increase honey to 2 tbsp for a sweeter cornbread variation.

Make in muffin tins for individual portions—great for freezing!

Store at room temperature for 2 days or refrigerate for up to 4 days.

Reheat in the oven at 300°F or microwave for 20 seconds. Freezes well when wrapped tightly.