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Savory Hatch Green Chili Cornbread Recipe with Cheddar and Jalapeño

hatch green chili cornbread - featured image
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A quick and easy savory cornbread featuring roasted Hatch green chilies, sharp cheddar, and jalapeño for a perfect spicy southern twist. Crispy on the edges and tender inside, this cornbread is a crowd-pleaser ideal for any occasion.

Ingredients

Scale
  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 2 large eggs, room temperature
  • 1 cup whole milk (or buttermilk for extra tang)
  • 1/4 cup unsalted butter, melted and slightly cooled
  • 1 cup roasted Hatch green chilies, chopped (fresh or canned)
  • 1 cup sharp cheddar cheese, shredded
  • 1 small jalapeño, finely diced (seeds removed for less heat)

Instructions

  1. Preheat your oven to 400°F (205°C). Place your cast iron skillet inside the oven to heat up while you prepare the batter.
  2. Roast the Hatch green chilies if using fresh: grill or char skins until blistered, then steam in a sealed bowl or bag for 10 minutes. Peel skins and chop. If using canned, drain and chop.
  3. In a large bowl, whisk together cornmeal, flour, baking powder, and salt until combined.
  4. In a separate bowl, beat eggs with milk and melted butter until smooth.
  5. Pour wet ingredients into dry ingredients and stir gently until just combined; batter should be slightly lumpy.
  6. Fold in chopped Hatch chilies, shredded cheddar, and diced jalapeño with a rubber spatula.
  7. Carefully remove the hot skillet from the oven using oven mitts. Add a tablespoon of butter or oil and swirl to coat the bottom and sides.
  8. Pour the batter into the skillet and spread evenly. You should hear a sizzle as the batter hits the hot pan.
  9. Bake for 20-25 minutes until the top is golden brown and a toothpick inserted in the center comes out clean.
  10. Let the cornbread cool slightly in the skillet for 5 minutes before slicing and serving warm.

Notes

Heat the skillet before adding batter to achieve a crispy crust. Roast chilies properly to avoid bitterness. Fold batter gently to keep cornbread tender. Adjust jalapeño seeds to control spice level. Tent with foil if top browns too quickly. Best served fresh or within a day. Reheat in toaster oven or skillet to maintain crispiness.

Nutrition

Keywords: Hatch green chili, cornbread, cheddar, jalapeño, savory, spicy, comfort food, quick recipe, game day snack

Find it online: https://recipebelle.com/savory-hatch-green-chili-cornbread-recipe-with-cheddar-and-jalape-n-o-easy-and-delicious/