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Homemade Hatch Chili Cheddar Skillet Cornbread

Hatch chili cheddar skillet cornbread - featured image
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This savory cornbread features smoky roasted Hatch green chiles and sharp cheddar cheese, baked in a cast iron skillet for a crispy golden crust. It’s moist, flavorful, and perfect for sopping up chili or beans.

Ingredients

Scale
  • 1 cup yellow cornmeal (medium grind)
  • 1 cup all-purpose flour (spooned and leveled)
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1/4 cup granulated sugar
  • 1 cup buttermilk (full-fat)
  • 2 large eggs (room temperature)
  • 1/2 cup unsalted butter (melted and slightly cooled, plus extra for skillet)
  • 1 cup roasted Hatch green chiles (diced, about 4–5 medium chiles)
  • 1 1/2 cups sharp cheddar cheese (shredded from a block)
  • 2 tablespoons vegetable oil or bacon fat (for preheating skillet)

Instructions

  1. Preheat your oven to 400°F (200°C). Place your cast iron skillet inside the oven while it preheats.
  2. If using fresh Hatch chiles, roast them over a gas flame or under the broiler until skin is blackened. Steam in a covered bowl for 10 minutes, then peel, remove stems and seeds, and dice. If using frozen or jarred, drain and dice.
  3. In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, salt, and sugar.
  4. In a separate medium bowl, whisk together buttermilk and eggs until smooth and slightly frothy.
  5. Pour melted butter into the dry ingredients and work it in with a fork or fingers until mixture resembles coarse crumbs. Let sit for 2 minutes.
  6. Pour buttermilk mixture into dry ingredients and stir with a rubber spatula until just combined (a few lumps are fine).
  7. Fold in diced Hatch chiles and 1 cup of shredded cheddar cheese. Reserve remaining 1/2 cup for topping.
  8. Carefully remove hot skillet from oven using oven mitts. Add vegetable oil or bacon fat and swirl to coat bottom and sides.
  9. Pour batter into hot skillet and spread evenly. Sprinkle remaining 1/2 cup cheddar cheese on top.
  10. Bake for 20-25 minutes, until top is golden brown and a toothpick inserted in center comes out clean or with a few moist crumbs.
  11. Let cornbread cool in skillet for 5-10 minutes before slicing and serving.

Notes

For best results, use room temperature ingredients and don’t overmix the batter. Preheating the skillet is crucial for a crispy crust. If top browns too quickly, tent with foil. For a gluten-free version, use a 1:1 gluten-free baking blend. For dairy-free, use plant-based butter and dairy-free buttermilk.

Nutrition

Keywords: Hatch chili cornbread, skillet cornbread, cheddar cornbread, savory cornbread, green chile cornbread, cast iron cornbread

Find it online: https://coracooks.com/homemade-hatch-chili-cheddar-skillet-cornbread/