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Hatch Chili Cornbread

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Hatch chili cornbread is a delightful summer dish that captures the robust flavors of hatch chilies, blending heat and sweetness in every bite. This cornbread is a crowd-pleaser, perfect for backyard barbecues or family gatherings. With its rich texture and vibrant colors, it’s not just a side dish; it’s the star of the meal. Easy to prepare and versatile enough for any occasion, this recipe will elevate your culinary repertoire and leave everyone asking for seconds.

  • Total Time: 45 minutes
  • Yield: Serves 12 1x

Ingredients

Scale
  • 2 cups fresh hatch chilies, roasted and chopped
  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1 cup buttermilk
  • 2 large eggs
  • 1 cup sharp cheddar cheese, shredded
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • ½ tsp pepper

Instructions

  1. Preheat oven to 400°F (200°C). Roast hatch chilies on a baking sheet until charred, about 15 minutes. Cool and peel.
  2. In a large bowl, mix cornmeal, flour, baking powder, baking soda, salt, and pepper.
  3. Add buttermilk and eggs; stir until combined (lumps are fine).
  4. Gently fold in roasted chilies and cheddar cheese.
  5. Pour batter into a greased baking dish. Bake for 25-30 minutes until golden brown and a toothpick comes out clean.
  6. Let cool for 10 minutes before slicing. Serve warm with butter.
  • Author: DANIEL LAWSON
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Side Dish
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice (70g)
  • Calories: 180
  • Sugar: 3g
  • Sodium: 250mg
  • Fat: 8g
  • Saturated Fat: 4g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 22g
  • Fiber: 1g
  • Protein: 5g
  • Cholesterol: 50mg