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Flavorful Hatch Chile Cornbread Recipe with Sharp Cheddar and Honey Butter

Flavorful Hatch Chile Cornbread - featured image
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A moist and flavorful cornbread featuring smoky roasted Hatch chiles, sharp cheddar cheese, and a sweet honey butter finish. Perfect as a comforting side or a star at your table.

Ingredients

Scale
  • 1 cup yellow cornmeal (medium grind)
  • 1 cup all-purpose flour (or gluten-free blend)
  • 1 tablespoon baking powder
  • ½ teaspoon kosher salt
  • 2 large eggs, room temperature
  • 1 cup whole milk (or buttermilk or dairy-free milk)
  • ¼ cup unsalted butter, melted
  • 2 medium Hatch chiles, roasted, peeled, and finely chopped
  • 1 cup sharp cheddar cheese, shredded
  • ¼ cup unsalted butter, softened (for honey butter)
  • 2 tablespoons local honey
  • Pinch of flaky sea salt (optional, for honey butter)

Instructions

  1. Preheat your oven’s broiler. Place whole Hatch chiles on a baking sheet and broil for 5–7 minutes per side until skin is blistered and blackened.
  2. Transfer chiles to a bowl, cover tightly with plastic wrap, and let steam for 10 minutes to loosen skin.
  3. Peel off skins, remove seeds, and finely chop the chile flesh. Set aside.
  4. Preheat oven to 400°F (200°C). Melt 2 tablespoons of butter in a 9-inch cast iron skillet and swirl to coat bottom and sides.
  5. In a large bowl, whisk together cornmeal, flour, baking powder, and salt.
  6. In a separate bowl, beat eggs, milk, and melted butter until smooth.
  7. Pour wet ingredients into dry ingredients and stir gently until just combined; avoid overmixing.
  8. Fold in chopped Hatch chiles and shredded sharp cheddar cheese evenly.
  9. Pour batter into prepared skillet and bake for 20–25 minutes until top is golden and a toothpick comes out clean.
  10. While baking, mix softened butter, honey, and flaky sea salt until smooth to make honey butter.
  11. Let cornbread cool in skillet for 5 minutes, then slice and serve warm with honey butter.

Notes

Roast and steam Hatch chiles to easily peel and enhance smoky flavor. Preheat buttered skillet for a crispy crust. Avoid overmixing batter to keep cornbread tender. Honey butter can be made ahead and kept refrigerated. Substitute poblano peppers if Hatch chiles are unavailable. For dairy-free, use coconut oil and vegan cheese.

Nutrition

Keywords: cornbread, Hatch chile, sharp cheddar, honey butter, easy cornbread, spicy cornbread, homemade cornbread, gluten-free option

Find it online: https://zestynora.com/flavorful-hatch-chile-cornbread-recipe-with-sharp-cheddar-and-honey-butter-easy-homemade-version/