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Cornbread has long been a staple in American cuisine, celebrated for its comforting texture and sweet, savory flavor. Originating from Native American cooking, cornbread has evolved over the years, becoming a beloved side dish, particularly in Southern and Southwestern cooking. Its versatility allows it to pair well with barbecues, stews, and chili, making it a favorite at family gatherings and potlucks. Today, we’re taking this classic dish and giving it an exciting twist with a Zesty Hatch Chili Cornbread Bake — a recipe that elevates traditional cornbread by incorporating the unique flavors of Hatch green chiles.

Hatch Chili Cornbread Bake

Discover a delicious twist on a classic favorite with Zesty Hatch Chili Cornbread Bake! This recipe combines the comforting sweetness of traditional cornbread with the bold, spicy flavor of Hatch green chiles, renowned for their unique taste. Perfect as a side for barbecues, stews, or enjoyed on its own, this fluffy and moist cornbread provides a delightful kick. Elevate your next family gathering or cozy dinner with this flavorful dish that promises to impress!
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Ingredients
  

1 cup finely chopped Hatch green chiles (fresh or roasted)

1 cup cornmeal

1 cup all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

½ teaspoon salt

1 tablespoon sugar

1 cup buttermilk

2 large eggs

½ cup unsalted butter, melted

1 cup shredded cheese (cheddar or pepper jack for extra kick)

½ cup corn kernels (fresh or frozen)

¼ cup fresh cilantro, chopped (optional, for garnish)

Instructions
 

Preheat Your Oven: Preheat your oven to 400°F (200°C) and grease a 9x13 inch baking dish or line it with parchment paper for easy removal.

    Mix Dry Ingredients: In a large mixing bowl, combine cornmeal, flour, baking powder, baking soda, salt, and sugar. Whisk together until well blended.

      Prepare Wet Ingredients: In another bowl, whisk together buttermilk, eggs, and melted butter until smooth.

        Combine Mixtures: Pour the wet mixture into the dry ingredients, stirring until just combined. Be careful not to overmix – a few lumps are perfectly fine!

          Add the Flavor: Fold in the chopped Hatch chiles, shredded cheese, and corn kernels until evenly distributed throughout the batter.

            Bake: Pour the cornbread mixture into the prepared baking dish, smoothing the top to ensure even cooking. Bake for 25-30 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.

              Cool and Serve: Remove from the oven and let it cool for about 10 minutes. Sprinkle with fresh cilantro if desired before cutting into squares and serving warm. Enjoy this savory, spicy twist on traditional cornbread!

                Prep Time, Total Time, Servings: 15 minutes | 40 minutes | Serves 8-10