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Savory Green Chile Cheddar Cornbread with Roasted Hatch Peppers

green chile cheddar cornbread - featured image
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A flavorful cornbread studded with smoky roasted Hatch peppers and sharp cheddar cheese, delivering a perfect balance of heat and cheesy richness with a tender crumb and crispy crust.

Ingredients

Scale
  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour (or gluten-free 1:1 blend)
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 2 large eggs, room temperature
  • 1 cup whole milk (or dairy-free milk like oat or almond)
  • 1/4 cup unsalted butter, melted
  • 1 cup sharp cheddar cheese, shredded
  • 3–4 roasted Hatch green chile peppers, peeled and diced
  • 1 small jalapeño, finely chopped (optional)

Instructions

  1. Preheat your broiler or grill. Place whole Hatch peppers on a baking sheet and roast, turning occasionally, until the skin is blistered and charred (about 10-15 minutes). Transfer to a bowl and cover with plastic wrap to steam for 10 minutes.
  2. Once cool, peel off the blackened skin, remove seeds if you want milder heat, and dice the peppers finely. Set aside.
  3. Place your cast iron skillet in the oven and preheat to 425°F (220°C) so the pan is hot when you pour the batter.
  4. In a large bowl, whisk together cornmeal, flour, baking powder, and salt.
  5. In another bowl, beat eggs, then whisk in milk and melted butter until combined.
  6. Pour wet ingredients into dry ingredients. Stir gently until just combined—do not overmix.
  7. Fold in shredded cheddar, diced Hatch peppers, and jalapeño if using.
  8. Carefully remove the hot skillet from the oven, grease lightly with butter, and pour the batter in. Spread evenly.
  9. Return to oven and bake for 20-25 minutes until golden brown and a toothpick comes out clean.
  10. Let the cornbread cool in the skillet for 10 minutes before slicing and serving.

Notes

Roast Hatch peppers yourself for best smoky flavor. Let peppers steam under plastic wrap to loosen skin for easy peeling. Avoid overmixing batter to keep cornbread tender. Preheat skillet to get crispy crust. Start checking cornbread at 18 minutes if oven runs hot. Grease skillet well or use a well-seasoned cast iron to prevent sticking.

Nutrition

Keywords: cornbread, Hatch peppers, green chile, cheddar, savory, baking, easy recipe, gluten-free option, dairy-free option, spicy cornbread

Find it online: https://sweetstirring.com/savory-green-chile-cheddar-cornbread-recipe-with-roasted-hatch-peppers-perfect-for-easy-homemade-baking/