Hatch Chile Cheese Cornbread

Step-by-step instructions

Begin by preheating your oven to 400°F (200°C). Grease an 8-inch square baking pan.
In a large mixing bowl, combine cornmeal, flour, optional sugar, baking powder, and salt.
In a separate bowl, whisk together buttermilk, melted butter, and eggs until well mixed.
Pour the wet mixture into the dry ingredients and stir gently until just combined. Be careful not to overmix; a few lumps are fine!
Carefully fold in the shredded cheese and chopped hatch chiles, ensuring an even distribution throughout the batter.
Pour the batter into the prepped baking pan and spread it out evenly.
Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
Let the cornbread cool slightly before slicing and serving.

Best ways to enjoy it

Hatch Chile Cheese Cornbread is versatile and pairs beautifully with a variety of dishes. Serve it warm, perhaps with a generous smear of homemade butter or a drizzle of honey for a touch of sweetness. It complements grilled meats exceptionally well, making it an ideal side for barbecues. You can also enjoy it alongside chili, stews, or soups, where its texture and flavors truly shine. For a fun twist, top it with fresh salsa and a sprinkle of cilantro for a Southwestern flair!

Storage and reheating tips

To ensure your cornbread stays fresh, allow it to cool completely and then store it in an airtight container at room temperature for up to two days. If you have leftovers, you can refrigerate them for up to a week. For longer storage, consider freezing the cornbread. Wrap it tightly in plastic wrap and aluminum foil, and it will keep in the freezer for up to three months. When ready to enjoy, simply thaw it overnight in the refrigerator and warm it in the oven or microwave.

Helpful cooking tips

Here are a few insider tips to make your cornbread turn out perfectly:

Don’t overmix the batter: This can lead to a dense texture, so stir until just combined.
Get the right chiles: Fresh Hatch chiles are ideal, but if you can’t find them, you can use canned green chiles for convenience.
Experiment with cheese: While cheddar is a classic choice, try pepper jack for extra spiciness or a blend of your favorites for diverse flavors.

Creative twists

Looking to switch things up? Consider these ideas:

Add-ins: Try incorporating cooked bacon, jalapeños, or corn kernels for added texture and flavor.
Herbs and spices: Adding fresh chopped cilantro or a pinch of cumin can introduce an exciting flavor dimension.
Gluten-free option: Substitute all-purpose flour with a gluten-free flour blend for a gluten-free version of this beloved dish.

Common questions

How long does it take to prepare?

The total time for preparing Hatch Chile Cheese Cornbread is approximately 10-15 minutes for prep, plus 20-25 minutes for baking.

Can I substitute the buttermilk?

Absolutely! If you don’t have buttermilk, you can create a substitute by adding one tablespoon of lemon juice or white vinegar to a cup of milk. Let it sit for about five minutes to curdle before using it in the recipe.

How do I reheat leftover cornbread safely?

To reheat, place your cornbread slices on a microwave-safe plate and cover with a damp paper towel. Microwave in short intervals (about 20 seconds), checking frequently until warmed through. Alternatively, you can wrap it in foil and warm it in a low-temperature oven.