Description
A moist, savory cornbread packed with smoky roasted Hatch chiles and sharp cheddar cheese. This weeknight-friendly side dish is ready in under an hour and offers a perfect balance of heat, tang, and comfort.
Ingredients
Scale
- 1 cup (120g) yellow cornmeal (medium-grind)
- 1 cup (125g) all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 1 cup (240ml) buttermilk
- ½ cup (120g) full-fat sour cream
- 2 large eggs, room temperature
- ¼ cup (60g) melted unsalted butter
- 1 cup (150g) roasted, peeled, and diced Hatch chiles
- 1 cup (100g) sharp cheddar cheese, shredded
- Optional: 1 small jalapeño, diced
- Optional: ¼ cup fresh cilantro, chopped
- Optional: ½ cup corn kernels, fresh or frozen
Instructions
- Preheat oven to 400°F (200°C). Grease a 9×9 inch square baking pan with butter or non-stick spray; optionally dust with cornmeal for crispy edges.
- If using fresh Hatch chiles, roast them under a broiler or on an open flame until blackened. Cover in a bowl for 10 minutes to steam, then peel, seed, and dice. If using frozen or jarred chiles, thaw and drain well.
- In a medium mixing bowl, whisk together the cornmeal, flour, baking powder, and salt until no lumps remain.
- In a large mixing bowl, whisk together the buttermilk, sour cream, eggs, and melted butter until smooth.
- Pour the wet ingredients into the dry ingredients. Stir gently with a spoon until just combined; do not overmix. A few lumps are acceptable.
- Gently fold in the shredded cheddar cheese and diced Hatch chiles (and optional jalapeño, cilantro, or corn).
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. If browning too quickly, cover loosely with foil after 20 minutes.
- Let the cornbread cool in the pan for 10 minutes to set. Lift out, slice into squares, and serve warm. Optionally brush with melted butter after baking.
Notes
Do not overmix the batter to avoid a tough texture. Ensure chiles are drained well to prevent sogginess. Use sharp cheddar for better flavor and melting. If buttermilk is unavailable, make a substitute with milk and lemon juice. This cornbread keeps well in the fridge for 4 days or can be frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 3
- Sodium: 350
- Fat: 14
- Saturated Fat: 7
- Carbohydrates: 32
- Fiber: 2
- Protein: 9
Keywords: Hatch chiles, cornbread, cheddar cheese, roasted peppers, weeknight dinner, side dish, savory cornbread, New Mexican cuisine