Green Chile Cornbread

It’s officially Hatch chile season, and what better way to use these prized peppers than in golden, fragrant cornbread? Growing up, my Nana always made old-fashioned cornbread. This recipe uses her classic method but spices it up with roasted green chiles. Each warm slice reveals a tender crumb studded with chiles, making it the ideal companion for game day beer chili. The added heat and smokiness transform this familiar comfort food into something that brings the Southwest to your table.

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If you love Hatch chiles, you’ll want to try our Hatch chile mac and cheese, Hatch queso, and Hatch chile chicken enchiladas. For burger fans, our green chile cheeseburger packs the same smoky heat into every bite.

Key Ingredients and Substitutions

There are no complex ingredients for cornbread, and for most home-bakers, these will be pantry staples.

In the printable recipe below, you can find a complete list of ingredients and measurements.

• Hatch Green Chiles: We prefer Hatch chiles in this recipe for their flavor (learn how to roast Hatch chiles if using fresh), but you can substitute them with Anaheim or poblano, which are slightly milder in flavor than Hatch. You can use either freshly roasted chile peppers if you can find them, or a can of chopped hatch green chiles. If using canned green chiles, you will want to drain off the excess liquid before adding it to the cornbread mix.
• Cornmeal: We used enriched yellow cornmeal for this recipe. There are many different cornmeal options—yellow, white, stone ground, self-rising, corn masa, and so on. Yellow cornmeal (made from yellow corn) has a more robust flavor, producing golden-colored cornbread. White cornmeal is made from white corn and has a subtler flavor that produces a lighter color of cornbread. Enriched cornmeal has added vitamins and minerals to replace some nutrients lost during processing.
• All-Purpose Flour: The recipe includes flour to improve the structure and make the cornbread less crumbly.
• Rising Agents: This recipe uses both baking soda and baking powder to help get a nice rise to the cornbread.
• Buttermilk: We prefer buttermilk over milk for a more tender cornbread and a richer butter flavor.
• Sugar: This is not a sweet cornbread recipe since it only uses a teaspoon. Sugar will help promote the golden color and improve the crumb texture.

How to Make Hatch Green Chile Cornbread

Here are the quick, step-by-step instructions with visuals; you can find the full instructions, including the exact ingredients, in the recipe card below.

Pro tip: A cast iron skillet makes cornbread with a nice crispy crust. You can use a metal or glass baking dish, but you won’t get the same tasty crust.  

1. Make the Batter: Preheat the oven to 400°F. Grease a cast-iron skillet with vegetable or bacon grease and place in the oven to get it preheated while you prepare the batter. In a medium-size mixing bowl, combine the dry ingredients -flour, cornmeal, baking soda, baking powder, salt, and sugar. In a small bowl, whisk together the wet ingredients -buttermilk, eggs, and oil. Make a well in the center of your dry ingredients and pour the wet ingredients into the well. Stir the batter just until the mixture comes together. It is okay if a few lumps are remaining.

2. Add the Hatch Chiles: To the cornbread batter, add the Hatch green chiles and gently stir until evenly distributed.

3. Bake: Pour the batter into the preheated cast iron skillet and bake for 20-25 minutes until the top is a deep golden brown and a toothpick inserted into the center comes out clean. Allow the cornbread to cool slightly before serving.

Make-Ahead and Storage

Make-Ahead: Green chile cornbread can be made and baked a day in advance. To keep it moist, store it at room temperature in an airtight container to help seal in the moisture.

How to Store: Fresh cornbread is always best, and to maintain the freshest taste, we recommend freezing leftovers. In a freezer-safe container or bag, it can be frozen for up to 3 months.

How to Reheat: Allow frozen cornbread to thaw in the refrigerator and then warm it on a baking sheet covered with foil to keep the edges and top from burning and drying out. You can also add a little butter to the top or spritz it with a little water before covering it with foil to help keep the cornbread moist while reheating.

Recipe Tips and Notes

• Preheat your cast iron skillet. Pour your batter into a hot skillet to help prevent the cornbread from sticking and to get that nice golden brown crust.
• Let the cornbread cool. It is tempting to slice right into fresh-baked cornbread, but letting it cool will help the center get fully cooked and prevent it from crumbling.

Frequently Asked Questions