Delicious Roasted Hatch Chili Cheddar Cornbread Recipe

You know that feeling when the weather turns a little crisp, and all you want is something warm and comforting to enjoy? That’s the exact moment I reach for this Roasted Hatch Chili Cheddar Cornbread. It’s not only a delightful treat; it’s also incredibly easy to whip up. Whether you’re hosting a gathering or just want to indulge in some cozy goodness, this recipe is sure to become a favorite. Plus, it’s quick to make, so you can have it ready in no time!

Why You’ll Love Roasted Hatch Chili Cheddar Cornbread

• Fast
• Easy
• Giftable
• Crowd-pleasing

Ingredients

• 1 cup cornmeal: This gives the cornbread its delightful texture.
• 1 cup all-purpose flour: A staple for that perfect rise.
• 1 tablespoon baking powder: Essential for making the cornbread light and fluffy.
• 1 teaspoon salt: Enhances all the flavors beautifully.
• 1 cup buttermilk: Adds moisture and a slight tang.
• 2 large eggs: Bind everything together.
• 1/4 cup vegetable oil: For richness and moisture.
• 1 cup shredded sharp cheddar cheese: Because cheese makes everything better!
• 1 cup roasted Hatch green chiles, chopped: These add a wonderful smoky flavor.
• 2 tablespoons honey (optional): A touch of sweetness to balance the flavors.

How to Make Roasted Hatch Chili Cheddar Cornbread

1. Preheat your oven to 400°F (200°C) and grease a 9-inch square baking dish or a cast-iron skillet.
2. In a large bowl, combine the cornmeal, flour, baking powder, and salt. Give it a good mix to combine all the dry ingredients.
3. In another bowl, whisk together the buttermilk, eggs, and vegetable oil. If you’re using honey, go ahead and add it to this mixture.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. You don’t want to overmix it.
5. Gently fold in the shredded cheddar cheese and the roasted Hatch green chiles. This is where the magic happens!
6. Pour the batter into the prepared baking dish or skillet, spreading it out evenly.
7. Bake for 20-25 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
8. Allow the cornbread to cool slightly before serving. Enjoy it warm and watch it disappear!

Substitutions & Additions

If you want to switch things up a bit, here are some ideas. You can use whole wheat flour for a nuttier flavor or swap out the cheddar for pepper jack cheese for an extra kick. If you’re not a fan of chiles, feel free to leave them out or use sweet corn instead for a different twist. The possibilities are endless!

Tips for Success

• Be careful not to overmix the batter; a few lumps are just fine.
• Let the cornbread cool for a few minutes before cutting to ensure clean slices.
• This recipe can be made ahead of time; just reheat in the oven before serving.

How to Store Roasted Hatch Chili Cheddar Cornbread

This cornbread tastes best fresh, but if you have leftovers, you can store them in an airtight container at room temperature for up to 3 days. You can also freeze it for up to a month. Just wrap it tightly in plastic wrap and then foil to keep it fresh!

FAQs

• Can I use fresh Hatch chiles instead of roasted? Yes, just roast them first to bring out their flavor.
• Is there a gluten-free option? Absolutely! You can use a gluten-free all-purpose flour blend in this recipe.
• What can I serve with cornbread? It pairs beautifully with chili, soups, or even on its own with a bit of butter.

For more delicious recipes, check out Garlic Bread Sloppy Joes or Apple Pie Biscuits for treats you will love!

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Roasted Hatch Chili Cheddar Cornbread

This Roasted Hatch Chili Cheddar Cornbread is a delightful treat that's warm and comforting, perfect for gatherings or cozy indulgence. It's incredibly easy to whip up and quick to make!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Course Bread, Side Dish

Cuisine American

Equipment

• 9-inch square baking dish or cast-iron skillet
• Large bowl
• Whisk

Ingredients

  

For the Cornbread

• 1 cup cornmeal This gives the cornbread its delightful texture.
• 1 cup all-purpose flour A staple for that perfect rise.
• 1 tbsp baking powder Essential for making the cornbread light and fluffy.
• 1 tsp salt Enhances all the flavors beautifully.
• 1 cup buttermilk Adds moisture and a slight tang.
• 2 large eggs Bind everything together.
• 1/4 cup vegetable oil For richness and moisture.
• 1 cup shredded sharp cheddar cheese Because cheese makes everything better!
• 1 cup roasted Hatch green chiles, chopped These add a wonderful smoky flavor.
• 2 tbsp honey (optional) A touch of sweetness to balance the flavors.

Instructions

 

• Step 1: Preheat your oven to 400°F (200°C) and grease a 9-inch square baking dish or a cast-iron skillet.
• Step 2: In a large bowl, combine the cornmeal, flour, baking powder, and salt. Give it a good mix to combine all the dry ingredients.
• Step 3: In another bowl, whisk together the buttermilk, eggs, and vegetable oil. If you’re using honey, go ahead and add it to this mixture.
• Step 4: Pour the wet ingredients into the dry ingredients and stir until just combined. You don’t want to overmix it.
• Step 5: Gently fold in the shredded cheddar cheese and the roasted Hatch green chiles. This is where the magic happens!
• Step 6: Pour the batter into the prepared baking dish or skillet, spreading it out evenly.
• Step 7: Bake for 20-25 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
• Step 8: Allow the cornbread to cool slightly before serving. Enjoy it warm and watch it disappear!

Notes

This cornbread tastes best fresh, but if you have leftovers, you can store them in an airtight container at room temperature for up to 3 days. You can also freeze it for up to a month.

Keyword Cheddar, Cornbread, Hatch Chili