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Flavorful Spiced Hatch Green Chili Cornbread

Hatch green chili cornbread - featured image
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A quick and easy cornbread recipe featuring smoky roasted Hatch green chilies and warm spices, perfect for cozy fall evenings and crowd-pleasing meals.

Ingredients

Scale
  • 1 cup yellow cornmeal (preferably stone-ground)
  • 1 cup all-purpose flour (can swap with gluten-free flour blend if needed)
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 2 large eggs, room temperature
  • 1 cup buttermilk (or 1 cup milk + 1 tablespoon lemon juice, let sit 5 minutes)
  • 1/4 cup unsalted butter, melted and cooled
  • 1 can (4 ounces) roasted Hatch green chilies, chopped
  • 1 cup sharp white cheddar cheese, shredded
  • 1 small jalapeño, finely diced (optional)
  • 2 tablespoons honey

Instructions

  1. Preheat your oven to 400°F (200°C). Place your cast-iron skillet or baking pan inside the oven to warm up while you mix the batter.
  2. In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, salt, ground cumin, and smoked paprika.
  3. In a separate bowl, beat the eggs. Add buttermilk, melted butter, and honey. Whisk until combined.
  4. Pour wet ingredients into dry ingredients and gently stir until just combined. Do not overmix; a few lumps are okay.
  5. Fold in the chopped Hatch green chilies, shredded cheddar, and diced jalapeño if using.
  6. Carefully remove the hot skillet or pan from the oven and grease it lightly with butter or oil. Pour in the batter and spread evenly.
  7. Bake for 20-25 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
  8. Let the cornbread cool in the pan for about 10 minutes before slicing.

Notes

Use a hot skillet or baking pan to achieve a crispy crust. Avoid overmixing the batter to keep the cornbread tender. Adjust spice level by omitting jalapeño or using mild Hatch chilies. For dairy-free, substitute buttermilk and butter with plant-based alternatives. Leftovers can be stored at room temperature for 2 days or frozen for up to 3 months.

Nutrition

Keywords: cornbread, Hatch green chilies, spicy cornbread, southwestern recipe, fall recipe, quick cornbread, easy cornbread

Find it online: https://forkifyfun.com/flavorful-spiced-hatch-green-chili-cornbread-recipe-easy-and-perfect-for-fall/