The Ultimate Hatch Chile Cheese Cornbread: Soft, Spicy, and Perfect for Chili Season

By Jason Griffith

There is no better feeling than pulling a sizzling, golden-edged cast-iron skillet of cornbread from the oven, especially when it’s loaded with sharp cheese and just the right kick of spicy green chile. This isn’t your grandma’s dry, crumbly cornbread. This is a Soft, cheesy, spicy, and perfectly moist cornbread that is practically required for dipping into a hearty bowl of chili or soaking up the last bits of BBQ sauce on your plate.

If you’ve never experienced the magic of a Hatch chile, you are in for a treat. Grown in New Mexico’s Hatch Valley, these chiles have a unique, earthy, and slightly smoky flavor that complements the sweetness of the cornmeal and the richness of the cheese. They offer a mild-to-medium heat that is warm and inviting, not scorching. Even if Hatch chiles are out of season, I’ve included a simple swap to make this comfort food classic year-round.

Warning: This one disappears FAST — I’ve learned the hard way to always double the batch if I’m feeding a crowd! Seriously, make two.

🧡 Why I Love This Recipe

This isn’t just a side dish; it’s a star. I love this Hatch Chile Cheese Cornbread for three main reasons:

1. The Texture is Unbeatable: Using buttermilk and melted butter ensures a tender, moist interior, while baking it in a hot cast-iron skillet gives you those gorgeous, crispy, buttery edges that everyone fights over.
2. Flavor Harmony: The sweetness of the honey contrasts beautifully with the sharp cheddar, creamy Monterey Jack, and the slightly smoky spice of the Hatch chiles. It hits every flavor note.
3. It’s a Meal Enhancer: While excellent on its own, it truly shines when paired with other comfort foods. It’s the essential addition to a chili night or when serving up Southern-inspired dishes like my Cajun Chicken Sausage Gumbo.

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🍽️ Ingredients for Hatch Chile Cheese Cornbread

This recipe is simple, using pantry staples and just a few fresh additions.

Ingredient	Quantity	Notes
Cornmeal	1 cup	Yellow cornmeal works best for color and texture.
All-Purpose Flour	1 cup	Provides structure and prevents a too-crumbly texture.
Baking Powder	1 tbsp	The leavening agent for a beautiful rise.
Salt	½ tsp	Essential for balancing the sweetness.
Shredded Cheddar Cheese	1 cup	Sharp or mild, based on your preference.
Shredded Monterey Jack	1 cup	Optional but delicious! Adds amazing meltiness and creamy flavor.
Roasted Hatch Chiles, chopped	1 cup	Use fresh, roasted, and peeled, or canned green chiles (drained) as a substitute.
Large Eggs	2	Binds the batter and adds richness.
Buttermilk	1 cup	The secret to moist, tender cornbread.
Melted Butter	½ cup	Unsalted, then melted and slightly cooled.
Honey	2 tbsp	Optional, for a subtle sweetness. Use less or omit for a more savory bread.

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📝 Swaps and Notes

• No Buttermilk? No Problem: You can make a simple substitute: add 1 tablespoon of white vinegar or lemon juice to a liquid measuring cup, then fill it to the 1-cup line with regular milk. Let it sit for 5 minutes before using.
• Chile Swap: If you can’t find Hatch chiles, a 4oz can of diced green chiles (mild or hot, drained well) is a fantastic, readily available substitution.
• Spice Level: To increase the heat, add a pinch of cayenne pepper to the dry ingredients or a few drops of hot sauce to the wet mixture.
• For a Gluten-Free Option: Try swapping the all-purpose flour for a good quality 1:1 gluten-free baking blend.

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👩‍🍳 How to Make Hatch Chile Cheese Cornbread

Follow these steps for the perfect, soft-and-crispy cornbread every time.

Step 1: Prep and Preheat

Preheat your oven to 400∘F (200∘C). Generously grease a 10-inch cast-iron skillet or an 8×8 inch square baking dish. Placing the skillet in the oven while it preheats can help you achieve those crispy, golden edges when you pour the batter in.

Step 2: Combine Dry Ingredients

In a large bowl, whisk together the cornmeal, flour, baking powder, and salt. Make sure the baking powder is fully incorporated for an even rise.

Step 3: Add Cheese and Chiles

Stir in the shredded cheddar cheese, Monterey Jack cheese (if using), and the chopped Hatch chiles until they are evenly distributed among the dry mixture.

Step 4: Mix Wet Ingredients

In a separate, medium-sized bowl, mix together the eggs, buttermilk, melted butter, and honey (if using). Whisk until just combined.

Step 5: Combine and Pour

Pour the wet mixture into the dry mixture. Stir only until the ingredients are just combined. A few lumps are okay! Overmixing will develop the gluten and result in a tough, dry cornbread.

Step 6: Bake Until Golden

Transfer the batter into your hot, greased skillet or baking dish. Bake for 20–25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. The edges should be crispy and pulling away slightly from the pan.

Step 7: Serve Warm

Let the cornbread cool for 5 minutes before slicing and serving. It’s best when it’s still warm, slathered with extra butter or a drizzle of honey.

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✨ Tips for Success

1. Do NOT Overmix: This is the single most important rule for cornbread. Mix until the streaks of flour just disappear, then stop.
2. Use a Hot Pan: Preheating the cast-iron skillet ensures an instant sizzle when the batter is poured in, guaranteeing a crispy, caramelized bottom crust.
3. Don’t Skip Buttermilk: The acidity in buttermilk reacts with the baking powder to create a tender crumb and incredible flavor depth.
4. Grate Your Own Cheese: Pre-shredded cheese contains anti-caking agents that can inhibit meltiness. Freshly grated cheddar and Monterey Jack will melt into the cornbread much more beautifully.

🍲 Serving Suggestions and Pairings

This Hatch Chile Cheese Cornbread is the ultimate comfort food companion.

• Chili & Soup: It’s non-negotiable with chili! It also pairs perfectly with a hearty soup.
• BBQ Side: Serve it alongside pulled pork, brisket, or Easy Turkey Wings for a Southern-style feast.
• Appetizer Dip: It’s fantastic for dipping into savory, cheesy appetizers, like this Crockpot Nacho Dip.
• Simple Breakfast: Top a slice with a fried egg and a dash of Cholula or Tabasco sauce.

For a drink pairing, try serving it alongside a classic, zesty Classic Margarita to cut through the richness.

📊 Nutritional Information Per Serving

(Estimate based on 10 servings)

Component	Value
Calories	≈280
Fat	≈15g
Saturated Fat	≈8g
Carbohydrates	≈28g
Protein	≈10g
Fiber	≈2g

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Note: Nutritional values are estimates and vary based on exact ingredients and brands used.

🧊 Storage and Leftover Tips

Cornbread is always best fresh, but leftovers are still delicious.

• Storage: Let the cornbread cool completely. Store it in an airtight container at room temperature for up to 3 days. Storing it in the fridge can dry it out.
• Reheating: To bring back that glorious texture, wrap individual slices loosely in foil and reheat them in a 350∘Foven for about 10 minutes.
• Freezing: Slice the cornbread and wrap individual slices tightly in plastic wrap, then place them in a freezer-safe bag. Freeze for up to 3 months. Thaw overnight at room temperature and reheat as directed above.

📌 More Recipes You Will Love

Looking for other comforting, crowd-pleasing meals? Try these:

• For a weeknight favorite: Mexican Chicken and Rice Casserole
• For an easy appetizer: This Baked Brie Appetizer is my favorite effortless way to impress guests
• For a delicious Southern bowl: Cajun Chicken Sausage Gumbo
• For a lazy Sunday dinner: These Easy Turkey Wings are my favorite comfort food for lazy Sundays

Final Thoughts

This Hatch Chile Cheese Cornbread is more than just a side—it’s an experience. It’s the taste of cozy comfort, a little spicy kick to warm your soul, and the perfect excuse to get that cast-iron skillet sizzling. Trust me, once you try this version, you’ll never go back to the dry stuff.

Give this recipe a try and let me know in the comments what you paired it with! Did you double the batch like I suggested? Follow @ChefManiac on all platforms for more comforting recipes and cooking tips from my kitchen.