Hatch Green Chile & Cheese Cornbread
Posted on October 30, 2017 by What For Dinner? The weather has finally turned chilly here in Texas and I love it! When I heard that “Favorite Son” was coming home to visit for the day and take a friend, I decided the nice cool weather called for some good old fashioned comfort food! I […]

Posted on by What For Dinner?

The weather has finally turned chilly here in Texas and I love it! When I heard that “Favorite Son” was coming home to visit for the day and take a friend, I decided the nice cool weather called for some good old fashioned comfort food! I love to cook on Sundays and receive the whole family. We call it Sunday Supper.

I put on a large pot of beef stew and baked this Hatch Green Chili Cornbread. Both were exceptional, and I will be posting the stew soon. For now, here is cornbread. It was moist, cheesy and had just a little heat from the chilies. Hope you enjoy it as much as we do!

Hatch Chili Cheese Cornbread

Hatch Chili / Cheese Cornbread

Hatch Chili / Cheese Cornbread


  • 1 cup stone ground yellow cornmeal (I love Bob's Red Mill)
  • 1 cup unbleached all-purpose flour
  • ¾ teaspoon of kosher salt
  • ¼ teaspoon of baking soda
  • 1 tablespoon of baking powder
  • 1 egg
  • 1 ½ tablespoon of sugar
  • ¼ cup vegetable oil
  • 1 1/4 cup buttermilk
  • 2 tablespoons of butter
  • 1 cup grated extra sharp cheddar cheese
  • about 1 to ½ cup frozen corn (or fresh if you have it)
  • ¼-½ cup chopped green Hatch peppers


  • Preheat the oven to 375 ° F. Place the butter in a cast iron skillet and place in the oven to melt. In a medium bowl, combine the cornmeal, flour, salt, baking soda and baking powder. In another smaller bowl, whisk together the egg, sugar, oil and buttermilk. Add the wet ingredients to the dry and stir, just to combine. Do not over mix. Quickly stir in cheese, corn and peppers.
  • When the butter has melted and the pan is very hot, pour in the batter… it should sizzle when entering the pan. Immediately transfer it to the oven and bake until lightly brown around the edges, about 25 minutes. Cut into quarters and serve hot.

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