This Hatch Green Chile Cornbread is moist, flavorful, and filled with corn, cheese and chiles! It pairs perfectly with chili!
What are Hatch Green Chiles?
Hatch Chilies are one of several varities of Chile peppers that grow in New Mexico. Specifically, they come from the Hatch valley region of New Mexico. Hatch Chilies grow in a fairly unique habitat, therefore they have a very distinct flavor.
Every late summer Hatch, New Mexico has the Hatch Chile Festival! Want to enjoy Hatch Chile season but can’t make it to the festival? Don’t worry! Most grocery store chains offer Hatch Chiles. They’ll even roast them on site, but if they don’t offer roasting, you can check out my Roasted Hatch Chile recipe. Also, check out your local farmers markets to stock up!
Learn more about the Hatch Chile Festival here.
This recipe is great served with my Carrot and Lentil Soup or Pork Rib Chili.
What You'll Need to Make Hatch Green Chile Cornbread
- Cornmeal
- All-purpose flour
- Salt
- Baking soda
- Baking powder
- Sugar
- Unsalted butter - If you only have salted, that is ok to use, just remember to reduce the added salt.
- Sour Cream - You can also sub this out for Greek yogurt.
- Eggs
- Milk
- Roasted Hatch Chiles - You can also sub these for almost any other Chile of your choice! Get my roasting recipe here.
- Corn Kernels - I used a fresh corn cob, but you can also use frozen or canned
- Cheddar Cheese - Cost saving tip, buy the block and grate it fresh at home!
How to Make This Recipe
- Preheat the oven to 400 degrees, and then grease a 3-quart baking dish.
- In a large bowl whisk together the cornmeal, flour, salt, baking powder, and baking soda.
- In a separate bowl, beat the softened butter and sugar, and then beat the sour cream and eggs into the butter-sugar mixture.
- Add the milk and the dry ingredients. Add a third at a time, and alternate wet/dry.
- Mix in the green chiles, corn, and shredded cheese, and then pour mixture into prepared baking dish.
- Bake at 400°F for 35 minutes, or until top is browned, the center springs back when pressed down, and a skewer inserted into the center comes out clean.
- Let cool almost completely before serving.
TIPS/FAQ's
Can I use another type of chile in cornbread?
Yes, just about any chile can be used, either roasted, or not. 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.
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 aficianados, 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 chili of any kind!
Other Great Hatch Chile Recipes
Try my Roasted Hatch Chile recipe and White Bean Turkey Chili Recipes!
Did you make this?
Leave a rating and comment below!
📋 Recipe
Hatch Chile Cornbread
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Ingredients
- 1 ¼ cups fine cornmeal
- 1 ¼ cups all-purpose flour
- 1 ½ teaspoons salt
- 1 teaspoon baking soda
- 1 tablespoon baking powder
- ¼ cup sugar
- ½ cup unsalted butter softened
- ½ cup sour cream
- 2 large eggs
- 1 ¼ cups milk
- 2 cups chopped roasted chiles Anaheim or Hatch, or 3 (7-ounce) cans chopped green chiles, drained
- 1 cup corn kernels if frozen, defrost
- 1 cup shredded cheddar cheese
Instructions
- Preheat oven to 400 degrees. Grease a 3-quart baking dish.
- In a large bowl whisk together the cornmeal, flour, salt, baking powder, and baking soda.
- In a separate bowl, beat the softened butter and sugar. Beat the sour cream and eggs into the butter-sugar mixture.
- Add the milk and the dry ingredients, a third at a time, and alternating wet/dry.
- Mix in the green chiles, corn, and shredded cheese. Pour mixture into prepared baking dish.
- Bake at 400°F for 35 minutes, or until top is browned, the center springs back when pressed down, and a skewer inserted into the center comes out clean.
- Let cool almost completely before serving.
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