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Flavorful Hatch Chile Cheddar Cornbread with Honey Butter and Green Onions

Hatch Chile Cheddar Cornbread - featured image
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A moist and crumbly cornbread featuring smoky roasted Hatch chiles, sharp cheddar cheese, and a sweet honey butter topping with fresh green onions. Perfect for cozy dinners and casual gatherings.

Ingredients

Scale
  • 1 cup yellow cornmeal (preferably stone-ground)
  • 1 cup all-purpose flour (can swap for almond flour for gluten-free)
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • 2 large eggs, room temperature
  • 1 cup buttermilk (or 1 cup milk + 1 tablespoon lemon juice, let sit 5 minutes)
  • ¼ cup unsalted butter, melted
  • 1 cup sharp cheddar cheese, shredded
  • 2–3 roasted Hatch green chiles, peeled, seeded, and chopped
  • ¼ cup unsalted butter, softened (for honey butter)
  • 2 tablespoons honey
  • 2 tablespoons finely chopped green onions (white and green parts)
  • Pinch of salt (for honey butter)

Instructions

  1. Roast the Hatch chiles (if using fresh): Preheat broiler or grill to high. Roast chiles 5-7 minutes per side until skin is blistered and blackened. Transfer to bowl, cover with plastic wrap, and steam for 10 minutes. Peel skins, remove seeds, and chop finely. If using canned or frozen, drain and chop.
  2. Preheat oven to 400°F (205°C). If using cast-iron skillet, place it in oven to heat; otherwise, grease baking pan.
  3. In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, and salt.
  4. In a separate bowl, beat eggs, then whisk in buttermilk and melted butter until combined.
  5. Pour wet ingredients into dry ingredients and stir gently until just combined. Fold in shredded cheddar and chopped Hatch chiles.
  6. Remove hot skillet from oven carefully. Pour batter into skillet or prepared pan and smooth top.
  7. Bake for 20-25 minutes until golden brown and a toothpick inserted in center comes out clean.
  8. While baking, mix softened butter, honey, chopped green onions, and pinch of salt to make honey butter.
  9. Let cornbread cool 5 minutes after baking, then spread honey butter generously on top. Slice and serve warm.

Notes

Do not skip roasting the Hatch chiles to bring out smoky flavor. Avoid over-mixing batter to keep cornbread tender. Use room temperature eggs and buttermilk for even baking. Preheat cast iron skillet for a crisp crust. Adjust spice by removing or keeping chile seeds. Honey butter is best spread on warm cornbread. Leftovers reheat well in toaster oven or skillet to maintain crisp edges.

Nutrition

Keywords: cornbread, Hatch chile, cheddar, honey butter, green onions, comfort food, easy recipe, Southwestern, baking

Find it online: https://coracooks.com/flavorful-hatch-chile-cheddar-cornbread-recipe-with-honey-butter-and-green-onions-for-easy-homemade-comfort-food/