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Savory Hatch Green Chile Cornbread Recipe with Cheddar and Honey Butter

hatch green chile cornbread - featured image
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A savory cornbread featuring smoky Hatch green chiles, sharp cheddar cheese, and a sweet honey butter, perfect for cozy fall meals with a southwestern twist.

Ingredients

Scale
  • 1 cup yellow cornmeal (preferably medium grind for texture)
  • 3/4 cup all-purpose flour (use gluten-free flour blend if needed)
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1/4 cup granulated sugar (optional)
  • 2 large eggs, room temperature
  • 1 cup buttermilk
  • 1/4 cup unsalted butter, melted and cooled slightly
  • 1 cup Hatch green chiles, roasted, peeled, and chopped
  • 1 cup sharp cheddar cheese, shredded
  • 1/4 cup unsalted butter, softened (for honey butter)
  • 2 tablespoons honey
  • Pinch of sea salt (for honey butter)

Instructions

  1. Preheat oven to 450°F (230°C). Roast whole Hatch green chiles on a baking sheet for 15-20 minutes, turning occasionally until skins blister and blacken.
  2. Transfer chiles to a bowl, cover tightly with plastic wrap for 10 minutes to steam. Peel skins, remove seeds and ribs if desired, then chop finely.
  3. Lower oven temperature to 400°F (200°C). Grease a 9-inch cast iron skillet or baking dish with butter or oil.
  4. In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, salt, and sugar (if using).
  5. In another bowl, beat eggs until frothy. Stir in buttermilk and melted butter.
  6. Pour wet ingredients into dry ingredients and gently stir with a wooden spoon until just combined; do not overmix.
  7. Fold in chopped Hatch chiles and shredded cheddar cheese evenly.
  8. Pour batter into prepared skillet or pan, smooth the surface gently.
  9. Bake for 20-25 minutes until top is golden brown and a toothpick inserted in the center comes out clean.
  10. While baking, mix softened butter, honey, and sea salt in a small bowl until smooth to make honey butter.
  11. Let cornbread cool for 5 minutes after baking. Serve warm with generous dollops of honey butter.

Notes

Do not overmix the batter to avoid tough cornbread. Use a cast iron skillet for a crispy crust. Tent with foil if edges brown too quickly. Freshly shredded cheddar melts better than pre-shredded. You can roast and prep chiles a day ahead for convenience.

Nutrition

Keywords: Hatch green chile, cornbread, cheddar, honey butter, savory, fall recipe, southwestern, easy cornbread

Find it online: https://juliamadeit.com/savory-hatch-green-chile-cornbread-recipe-with-cheddar-and-honey-butter-easy-and-perfect-for-fall/