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Savory Roasted Hatch Green Chile Cornbread with Cheddar and Jalapeño

hatch green chile cornbread - featured image
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A spicy, cheesy cornbread featuring roasted Hatch green chiles, sharp cheddar, and jalapeño slices. Quick to prepare and perfect for potlucks or casual meals.

Ingredients

Scale
  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/4 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 cup whole milk (or buttermilk for extra tang)
  • 1/4 cup unsalted butter, melted and cooled
  • 3–4 fresh Hatch green chiles, roasted, peeled, and chopped
  • 1 cup sharp cheddar cheese, freshly shredded
  • 1 fresh jalapeño, thinly sliced (seeded for less heat)

Instructions

  1. Preheat your broiler to high. Place the green chiles on a foil-lined baking sheet and broil about 5-7 minutes per side, turning until the skins are blackened and blistered.
  2. Remove chiles and place in a bowl covered with plastic wrap or a clean kitchen towel to steam for 10 minutes to loosen the skins.
  3. Once cooled, peel off the charred skin (some bits can remain for smoky flavor). Remove seeds if desired, then chop the chiles into small pieces and set aside.
  4. Preheat oven to 400°F (200°C). Place a 9-inch cast-iron skillet or 8×8-inch baking dish inside to heat while making the batter.
  5. In a large bowl, whisk together cornmeal, flour, baking powder, salt, and sugar until evenly combined.
  6. In a separate bowl, beat the eggs lightly, then add milk and melted butter. Stir gently.
  7. Pour wet ingredients into dry ingredients and stir just until combined; a few lumps are okay.
  8. Fold in roasted Hatch green chile pieces and shredded cheddar, reserving some cheddar for topping.
  9. Carefully remove the hot skillet from the oven and pour in the batter, smoothing the top.
  10. Sprinkle the reserved cheddar and sliced jalapeño over the surface.
  11. Bake for 20-25 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
  12. Let the cornbread rest for 10 minutes before slicing to help it set.

Notes

Roasting the Hatch chiles and steaming them before peeling is key to unlocking smoky sweetness and easy peeling. Avoid overmixing the batter to keep the cornbread tender. Use freshly shredded cheddar for best melt and texture. If cornbread seems dry, substitute half the milk with sour cream or Greek yogurt. Watch jalapeño slices during baking to prevent burning. Cast-iron skillet helps create a crispy crust but a preheated baking dish works as well.

Nutrition

Keywords: cornbread, Hatch green chile, cheddar, jalapeño, spicy bread, savory cornbread, roasted chiles, quick cornbread

Find it online: https://ariaappetite.com/savory-roasted-hatch-green-chile-cornbread-with-cheddar-and-jalape-n-o-easy-recipe-for-spicy-homemade-bread/