Description

This Roasted Hatch Chili Cheddar Cornbread is an easy and spicy twist on the classic recipe, perfect for a moist dinner side. The combination of sweet cornmeal, sharp cheddar, and roasted Hatch chilis creates a flavorful treat.

Ingredients

Scale

1 cup yellow cornmeal (120g)
1 cup all-purpose flour (125g)
1 tablespoon baking powder (15g)
1/2 teaspoon baking soda (2.5g)
1 teaspoon salt (5g)
1 cup buttermilk (240ml)
2 large eggs
1/4 cup melted butter (60g)
3–4 medium roasted Hatch chilis (about 100g)
1 cup sharp cheddar cheese (115g)

Instructions

Preheat your oven to 400°F (200°C) and grease a 9-inch round cake pan or a cast-iron skillet.
In a large mixing bowl, combine the yellow cornmeal, all-purpose flour, baking powder, baking soda, and salt.
In a separate bowl, whisk together the buttermilk, eggs, and melted butter until well combined.
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
Fold in the diced roasted Hatch chilis and shredded cheddar cheese.
Pour the batter into the prepared pan or skillet, spreading it evenly.
Bake for 25-30 minutes or until golden brown and a toothpick inserted into the center comes out clean.
Let cool for a few minutes before slicing and serving warm.

Notes

Feel free to adjust the spice level by varying the amount of Hatch chilis used. This cornbread pairs wonderfully with soups and stews.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Side Dish
Method: baking
Cuisine: American, Southwestern

Nutrition

Serving Size: 1 square
Calories: 220 kcal
Sugar: 2 g
Sodium: 430 mg
Fat: 11 g
Saturated Fat: 6 g
Unsaturated Fat: 4 g
Trans Fat: 0 g
Carbohydrates: 24 g
Fiber: 2 g
Protein: 8 g
Cholesterol: 65 mg

Keywords: Roasted Hatch Chili, Cheddar, Cornbread, Recipe, Easy, Spicy, Moist, Dinner