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Savory Hatch Green Chile Cheddar Cornbread Recipe Easy Cast Iron Skillet Bake

hatch green chile cheddar cornbread - featured image
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A quick and easy savory cornbread featuring roasted Hatch green chiles and sharp cheddar cheese, baked to golden perfection in a cast iron skillet. Perfect for last-minute dinners, potlucks, or casual gatherings.

Ingredients

Scale
  • 1 cup (120g) yellow cornmeal, preferably stone-ground
  • 3/4 cup (95g) all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 2 tablespoons granulated sugar
  • 2 large eggs, room temperature
  • 1 cup (240ml) buttermilk (or milk plus 1 tablespoon vinegar as substitute)
  • 4 tablespoons (55g) unsalted butter, melted, plus extra for skillet
  • 1 cup chopped roasted Hatch green chiles, peeled
  • 1 cup (about 120g) shredded sharp cheddar cheese

Instructions

  1. Preheat your oven to 425°F (220°C). Place your cast iron skillet inside to heat up as the oven warms (about 10 minutes).
  2. In a large bowl, whisk together dry ingredients: cornmeal, all-purpose flour, baking powder, salt, and sugar until well combined.
  3. In a separate bowl, beat eggs with buttermilk and melted butter until smooth.
  4. Pour the wet ingredients into the dry mix and gently fold together with a spatula until just moistened, avoiding overmixing.
  5. Fold in chopped roasted Hatch green chiles and shredded sharp cheddar cheese evenly.
  6. Carefully remove the hot skillet from the oven and add a tablespoon of butter, swirling to coat the bottom and sides.
  7. Pour the batter into the skillet and smooth the top with a spatula.
  8. Bake for 20-25 minutes until golden brown on top and edges, and a toothpick inserted in the center comes out clean.
  9. Let cool in the skillet for 10 minutes before slicing and serving warm.

Notes

Preheat the cast iron skillet to ensure a crispy crust. Avoid overmixing the batter to prevent dense cornbread. If the top browns too quickly, tent with foil after 15 minutes. Fresh roasted Hatch chiles provide the best flavor, but canned roasted green chiles can be used if drained well. For gluten-free, substitute all-purpose flour with gluten-free blend and almond flour for part of the cornmeal. Vegan adaptations include flax eggs and dairy-free substitutes.

Nutrition

Keywords: cornbread, Hatch green chile, cheddar, cast iron skillet, savory cornbread, quick cornbread, easy side dish, gluten-free option

Find it online: https://milacook.com/savory-hatch-green-chile-cheddar-cornbread-recipe-easy-cast-iron-skillet-bake/