Dinner

Hatch Chile Cheese Cornbread Recipe

BySana Jeannette January 6, 2026January 6, 2026

Introduction

Hatch Chile Cheese Cornbread is a flavorful twist on classic cornbread, featuring the smoky heat of roasted Hatch chiles and the creamy richness of melted cheese. Perfect as a side for chili or a comforting snack on its own, this recipe is simple and sure to impress.

The image shows a close-up of a thick, golden cornbread in a cast iron skillet with a slice lifted to reveal its soft, crumbly inside filled with bits of green herbs. The top crust is well-browned with a slightly crispy texture and is decorated with slices of green jalapeño peppers and scattered green herbs. The cornbread looks moist and fluffy on the inside, with melted cheese visible in the cut slice. The skillet is black, and some crumbs are scattered near the empty space where the slice was cut, all placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup cornmeal
1 cup all-purpose flour

⅓ cup sugar (optional, for slight sweetness)
1 tablespoon baking powder

½ teaspoon salt
1 cup milk or buttermilk

2 large eggs
½ cup melted butter or oil
1 cup shredded cheddar or cheese blend

1 cup chopped roasted Hatch chiles (mild or spicy)
Optional: ½ cup corn kernels for extra texture

Instructions

Step 1: In a large bowl, combine the cornmeal, flour, sugar, baking powder, and salt. Whisk well to distribute all ingredients evenly.

Step 2: In a separate bowl, whisk together the milk (or buttermilk), eggs, and melted butter until smooth and fully combined.
Step 3: Pour the wet ingredients into the dry ingredients. Stir gently until just combined; some small lumps are okay—avoid overmixing.
Step 4: Fold in the shredded cheese and chopped roasted Hatch chiles. If you like extra texture, add corn kernels here as well.

Step 5: Pour the batter into a greased baking dish or cast iron skillet. Bake at 375°F (190°C) for 25–30 minutes, until the top turns golden and a toothpick inserted in the center comes out clean.
Step 6: Allow the cornbread to rest for a few minutes before slicing. Serve warm to enjoy the cheesy, chile-packed flavors at their best.

Tips & Variations

Use buttermilk instead of regular milk for a tangier flavor and a moister crumb.

Substitute cheddar with pepper jack cheese for a spicier kick.
For a milder version, remove the seeds from Hatch chiles before chopping.
Try adding chopped green onions or a sprinkle of smoked paprika for extra depth.

If fresh Hatch chiles aren’t available, roasted poblano peppers make a good alternative.

Storage

Store leftover cornbread in an airtight container at room temperature for up to 2 days. For longer storage, wrap tightly and refrigerate for up to 5 days or freeze for up to 2 months. Reheat gently in a microwave or oven to maintain moisture and flavor.

How to Serve

A thick slice of golden cornbread with a slightly crunchy brown top, filled with green jalapeño slices evenly spread inside and on top, and small dollops of white cheese. The cornbread has a moist texture with visible bits of jalapeño throughout. It is being lifted from a black cast iron pan, showing the soft inside and crumbly edges. The pan rests on a white marbled surface with a reddish cloth underneath. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cornbread without cheese?

Yes, you can omit the cheese if desired. The cornbread will still be delicious but will lose some of the creamy richness the cheese provides.

How do I roast Hatch chiles at home?

Roast Hatch chiles over an open flame, under a broiler, or on a grill until their skin is charred and blistered. Place them in a covered bowl to steam for 10 minutes, then peel off the skins, remove stems and seeds, and chop before using.