Hatch Chile Cornbread

Hatch Green Chile Cornbread ~ theviewfromgreatisland.com

Hatch peppers reign supreme in the chile world, so make the most of them with this tender, moist Hatch Chile Cornbread — it’s an irresistible combination of sweet and heat!

Hatch Green Chile Cornbread is tender and moist, ever so slightly sweet, with a definite spicy kick and it goes with everything this fall! | theviewfromgreatisland.com

Hatch chile cornbread is cornbread like you’ve never had it before!

It’s hard to call this Hatch green chile cornbread a side dish because it’s going to hog center stage no matter what you serve it with. It’s got a wonderful crumb, a hint of sweetness from brown sugar, and a subtle smokey heat from those roasted Hatch chiles. A pat of butter and a drizzle of local honey takes the whole thing and pitches it right over the top.

Hatch Green Chile Cornbread makes the perfect side for fall soups and stews. | theviewfromgreatisland.com

what you’ll need for super moist chile cornbread

  • Hatch chiles (read all about them below)
  • yellow cornmeal
  • all purpose flour
  • eggs
  • buttermilk
  • butter
  • brown sugar ~ just a touch!
  • baking powder, baking soda, salt

what are Hatch chiles?

Hatch is a variety of chile that only grows in the valley around Hatch, New Mexico, and they have a super short season from August through part of September. They happen to have fabulous flavor, too, so they’ve got something of a cult following. You can buy Hatch chiles fresh (many grocery stores carry them in season, which is late summer/fall.) Or you can get ready-roasted and skinned peppers frozen, or canned. Mine are from The Hatch Chile Store, and they’re available year round, which is great if you develop a taste for them and decide you can’t live without a regular Hatch pepper fix.

These slender green chiles are as famous for their robust flavor, but they are generally mild to moderate in heat, so most of us can enjoy them.

Hatch Chile Peppers


If you’ve got your hands on wonderful fresh chiles, you’ll need to roast them for best flavor. That’s a super easy (and fun!) process, and can be accomplished in several ways…


Put the chiles in a single layer on a baking sheet or broiler safe pan. Place the pan in the upper rack and broil on high until the peppers are charred.


Use tongs and oven mitts to protect your hands and hold the chile over the open flame, turning constantly until it blisters and blackens.


Put the chilies directly on the hot grill and, using tongs, turn them until they’re blackened on all sides.

Steaming roasted Hatch chiles for Hatch Green Chile Cornbread | theviewfromgreatisland.com

How to peel roasted peppers

Whichever method you choose for roasting your peppers you will wrap them immediately in plastic and let them steam for about 15 minutes. The skins will peel off easily using your fingers or by scraping a knife along the skin. I like to leave a little of the blackened bits on for flavor, but you don’t have to. Then you can slice them open to remove the seeds. Your roasted peppers are ready to use!

Roasted Hatch chile peppers for Hatch Green Chile Cornbread ~ theviewfromgreatisland.com

green chile cornbread is a quick fix

Cornbread is your best buddy when you need to put something wholesome and comforting on the table in no time, and it’s so accommodating when it comes to variations. Some of my best recipes are cornbreads that I’ve ‘jazzed’ up in one way or another. I love pumpkin cornbread (I’ve made pumpkin cornbread muffins, too,) it goes so well with chili. But then again my Vidalia onion cornbread was fabulous, so was the kale version…and maple cornbread was a winner, too ๐Ÿ™‚

Hatch Green Chile Cornbread is the perfect side for soups, chilis, and stews, it's got a subtle hint of sweetness and a definite spicy kick! ~ theviewfromgreatisland.com

Hatch chile cornbread faqs

Can I use another type of chile in cornbread?

Yes, just about any chile can be used, either roasted, or not. I make a great Honey Jalapeรฑo Cornbread with unroasted jalapeรฑos, I just pop them in raw. You can substitute any pepper you’d like in this recipe. anaheim, poblano, or cubanelle peppers are good substitutes.

How hot are Hatch chiles?

Generally they have a very moderate heat, but there are specifically hot and mild varieties as well. Read packages and labels as they will generally be marked.

When is Hatch chile season?

It’s a little bit different every year, depending on growing conditions, but it’s generally from August through September. For Hatch afficianados, it’s a pretty big deal, there’s even an official Hatch chile festival!

What should I serve with chile cornbread?

I think it goes great with chilis of any kind. I like it with most soups and chowders as well. Serve it alongside grilled chicken , and definitely make it a part of your next barbecue!

Hatch peppers reign supreme in the chile world, so make the most of them with this tender, moist Hatch Green Chile Cornbread --- it's an irresistible combination of sweet and heat! ~ theviewfromgreatisland.com

more cozy fall recipes with peppers

3.8 from 49 votes

Hatch Green Chile Cornbread

Hatch peppers reign supreme in the chile world, so make the most of them with this tender, moist Hatch Green Chile Cornbread — it's an irresistible combination of sweet and heat!
Course bread
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Yield 9 servings
Calories 282kcal
Author Sue Moran


dry ingredients

  • 1 cup yellow cornmeal
  • 1 cup all purpose flour
  • 1 Tbsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1/2 cup packed brown sugar

wet ingredients

  • 2 large eggs
  • 1/2 cup buttermilk
  • 1/2 cup unsalted butter, melted and cooled slightly
  • 1 cup chopped roasted Hatch chiles hot, mild, or a mix plus a few more for sprinkling on top


  • Set oven to 400F
  • Lightly butter a 9 or 10 inch tart pan, or cake pan. If you are going to want to remove it from the pan for slicing, line the bottom with a piece of parchment.
  • Whisk the dry ingredients together, set aside.
  • In a large mixing bowl whisk the eggs, buttermilk, and cooled butter together. Stir in the chiles.
  • Fold the dry ingredients into the wet, mixing just until combined.
  • Spread the batter evenly into the prepared pan. Top with a few extra chopped chiles.
  • Bake for 30-35 minutes until risen, browned along the edges, and done in the center. You can check with a toothpick. Cool on a rack or serve hot from the pan.
  • If you are removing from the pan, let cool for about 15 minutes before carefully inverting the pan. It should slide out easily.
  • Slice into squares or wedges, and serve warm or at room temperature.


Calories: 282kcal | Carbohydrates: 38g | Protein: 5g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 565mg | Potassium: 275mg | Fiber: 2g | Sugar: 13g | Vitamin A: 409IU | Vitamin C: 5mg | Calcium: 101mg | Iron: 2mg
The nutritional information for recipes on this site is provided as a courtesy and although theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.


  • Double the recipe for a 9×13 pan, and the cooking will probably be a little longer. Cornbread cooks surprisingly quickly, though, so be alert. Depending on your pan and your oven, the cooking time can vary.


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  • Reply
    Corinne Berendt
    November 10, 2019 at 2:05 pm

    Do you seed the roasted Hatch chilis before using them in the recipe?

    • Reply
      November 10, 2019 at 2:09 pm

      I don’t, you can even see some of the seeds if you look close at the photos. But feel free to seed them if you prefer.

  • Reply
    May 18, 2019 at 1:17 pm

    5 stars
    P.S. I didn’t see where I could leave a Star rating, but I would give it a 5!

  • Reply
    May 18, 2019 at 1:13 pm

    5 stars
    I’ve made this cornbread almost a dozen times – it’s a hit every time – I have found your recipes to be very reliable, Sue – when I’m looking for a particular recipe I check your site first, your instructions are spot on and the results are consistently good. Thank you!

    • Reply
      May 18, 2019 at 1:32 pm

      Thanks SO much, this is music to my ears! I’m a big Hatch chile fan, and I’m looking forward to working up for hatch recipes when they come back in season this year ๐Ÿ™‚

  • Reply
    Erika Campbell
    March 2, 2019 at 10:52 am

    5 stars
    The first time I made this, I didnt have buttermilk so I substituted 3/4 cup greek yogurt and 1/4 cup milk and it turned out soooo good. The second and third times I made this, I followed the recipe using buttermilk like called for and it was a bit dry to me. Making it again going back to yogurt and I hope it turns out like it did the first time; moist and heavenly with honey right out of the oven. Thank you for this great recipe!!!

    • Reply
      March 2, 2019 at 12:05 pm

      It’s always nice to hear different variations that work, thanks Erika!

  • Reply
    January 9, 2019 at 4:23 pm

    For the last 16 or so years we have gotten Hatch Chiles roasted from HEB in Houston. We buy a box and share. The first time I had them was in Montrose, Colorado. They were roasting them at a farmers market on the side of the road. The smell was out of this world. We got in the long line and asked someone what was that amazing smell. I use them to make my pimento cheese, scrambled eggs. So many things.

    • Reply
      January 9, 2019 at 7:35 pm

      It’s one of the great foodie pleasures to discover a local specialty food like this, Tinker, I so agree ๐Ÿ™‚

  • Reply
    December 9, 2018 at 3:58 pm

    5 stars

  • Reply
    Rusty Hatfield II
    December 1, 2018 at 4:44 pm

    5 stars
    Hello there I am in love with this recipe it is Soo amazing!! I have made it a couple of times now except I slightly modify it by adding a can of corn to it it is Soo filling and yummy thank you so much for the recipe!!!

    • Reply
      December 1, 2018 at 4:58 pm

      I think I’d love it with corn, maybe even creamed corn!

  • Reply
    Vicki Black
    December 23, 2017 at 7:59 am

    I want to make this in a brownie pan (square muffins). Have you ever made this recipe as a muffin, and, if so, how long did you bake?

    • Reply
      December 23, 2017 at 8:29 am

      I haven’t, but I would check after 15 minutes.

  • Reply
    November 23, 2017 at 7:45 am

    5 stars
    Iโ€™m always looking for a new hatch recipe and this one is fabulous. Added 6oz sharp cheddar cheese to a double recipe and it turned out great. Thanks!

    • Reply
      November 23, 2017 at 8:05 am

      Sounds yummy, I love this cornbread, and I’m so glad I have some Hatch chiles in my freezer ๐Ÿ™‚ Glad you enjoyed it.

  • Reply
    Bryce Lamont
    July 2, 2017 at 8:05 pm

    Whoever made this post…
    I highly enjoy eating hatch chilis and I love cornbread. It was very similar to how my grandmother made it, but without the peppers. Brings back memories.
    Thank you again ๐Ÿ™‚

    • Reply
      July 2, 2017 at 8:26 pm

      ๐Ÿ™‚ You’re so welcome!

  • Reply
    February 11, 2017 at 2:22 pm

    O.M.G. These are delicious! I made one batch to take to a brunch, but after I tasted them, I decided I NEEDED more for me!! So I made another batch. WOW! This is a KEEPER!

  • Reply
    Laura | Tutti Dolci
    September 6, 2016 at 3:57 pm

    Now this is a fine looking cornbread! Serving it with honey and butter is a must!

  • Reply
    Jules @ WolfItDown
    September 6, 2016 at 2:06 pm

    Me o my! This sounds fantasmical!
    I remember yonks ago when I had my sister over visiting from Norway, and one of the mornings (she is a big fan of lie-ins…) I made us cornbread for breakfast! The smell was divine and I had one chuffed guest a short hour later ^ ^ This recipe here sounds amazing! I have never even heard of Hatch chilies, BUT we have a lovely local Mexican food shop not far from here ๐Ÿ™‚ Totally worth the trip if I know I can make this at the end of the wee trip ๐Ÿ™‚ x

  • Reply
    September 6, 2016 at 12:36 pm

    I used to have a green chile cornbread recipe, but didn’t care much for it. So I’m interested in trying this one, because I like a good green chile cornbread. (I still fondly remember one that was full of cheese and sour cream from back in the 70sโ€ฆ)

  • Reply
    September 5, 2016 at 2:52 am

    Interesting combination, the chillies with sugar and honey. I would love to try this!

  • Reply
    Allie | In This Kitchen
    September 4, 2016 at 2:35 pm

    Yes, I LOOOVE green chiles. I’m not sure I’ve had true Hatch ones, but I have heard about them (mainly from Use Real Butter) and I’m so ready to try them.

  • Reply
    September 3, 2016 at 6:55 am

    I could devour a whole pan of this myself Sue, love cornbread and you always make the best. Hatch chilies have such an amazing flavor, just in time for football season.

  • Reply
    September 2, 2016 at 2:11 pm

    We just tried out our new chile roaster yesterday, we were lucky to, find Hatch Chiles on sale. We are used to doing at least 5 bags/bushels a year from the years we spent in New Mexico and Arizona. So glad to see them available in Idaho, now. I’m going to try the cornbread with blue cornmeal in honor of my Hopi friends.

    • Reply
      September 2, 2016 at 2:38 pm

      How lucky you are to have a chile roaster, and I LOVE the idea of using blue cornmeal, let me know how that turns out ๐Ÿ™‚

  • Reply
    September 2, 2016 at 11:58 am

    I’m totally making this. My husband will think he’s in heaven! It looks really really good!

    • Reply
      September 2, 2016 at 11:58 am

      let us know how it works for you!

  • Reply
    Liz @ I Heart Vegetables
    September 2, 2016 at 11:34 am

    Yum!!! This looks like the best side dish to a big bowl of chili! I’m getting excited for fall foods now ๐Ÿ™‚

  • Reply
    September 2, 2016 at 10:43 am

    Sue, for days I have wanted to try cornbread using Bob’s Red Mill coarse grind cornmeal. This recipe looks superb. I am from the deep south, the state of Georgia to be exact. Folks around these parts do not use sugar in cornbread. Even without it it sounds just fabalous. Now if I can find
    those fantastic Hatch Chilies. Thank you.

    • Reply
      September 2, 2016 at 11:09 am

      Check out the link to The Hatch Chile store, Pat, they can send you what you need. I love coarse ground cornmeal, that should make a really nice bread, and let us know how it is without the sugar!

  • Reply
    September 2, 2016 at 10:34 am

    Cornbread is a weakness of mine. I love how endlessly adaptable it is. I’ve never made it with hatch chiles before, but it sounds wonderful!

  • Reply
    Tracy | Baking Mischief
    September 2, 2016 at 9:24 am

    I’m usually a super sweet and cakey cornbread kind of girl, but oh man, those chilies in there are calling to me. Might make me reconsider my cornbread stance! ๐Ÿ˜‰

  • Reply
    Willow | Will Cook For Friends
    September 2, 2016 at 8:29 am

    You know, I love cornbread but have never, ever made it from scratch. I think it’s about time I do something about that. All your cornbread variations sound amazing (that pumpkin cornbread? yes please!) but I especially love something with a little heat and sweet like this recipe. I foresee a big batch of chili coming up in my future!

    • Reply
      September 2, 2016 at 8:42 am

      You know Willow cornbread is one of the easiest things to make, and it’s almost foolproof. And yes, the pumpkin cornbread is my absolute favorite, and yes, you need to make this hatch cornbread to go with chili, you’ve just made me very hungry…

  • Reply
    [email protected]'s Recipes
    September 2, 2016 at 8:18 am

    This is awesome! The dark brown crust of this chile cornbread looks too dang good!

    • Reply
      September 2, 2016 at 8:44 am

      I love it when you can get a crisp crust but the inside is still soft and moist…I can’t stand a dry cornbread, and the chiles make all the difference in this one.

  • Reply
    Jennifer @ Seasons and Suppers
    September 2, 2016 at 6:50 am

    Love cornbread and sound perfect with those wonderful hatch peppers!

  • Reply
    Tricia @ Saving room for dessert
    September 2, 2016 at 5:30 am

    Oh my … I won’t be able to stop thinking about this recipe until I try it! My husband would flip for a pan of this deliciousness ๐Ÿ™‚ Wonderful recipe Sue!

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