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

HOW TO ROAST CHILES

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…

HOW TO ROAST CHILES UNDER THE BROILER

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.

HOW TO ROAST CHILES OVER THE FLAME ON YOUR GAS STOVE TOP

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

HOW TO ROAST CHILES ON THE GRILL

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 🙂

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 Jalapeño Cornbread with unroasted jalapeños, 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

Print
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

Ingredients

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

Instructions

  • 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.

Nutrition

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.

notes:

  • 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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40 Comments

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    Please rate this recipe!




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

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

    • Reply
      Sue
      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
    VolunteerTutor
    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
    VolunteerTutor
    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
      Sue
      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 🙂

  • 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
      Sue
      March 2, 2019 at 12:05 pm

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

  • Reply
    Tinker
    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
      Sue
      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 🙂

  • Reply
    Bill
    December 9, 2018 at 3:58 pm

    5 stars
    excellent!

  • 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
      Sue
      December 1, 2018 at 4:58 pm

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

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