Hatch Chiles can be added to just about any dish to add great taste with a subtle heat. One of our favorite ways to capture the flavor of Hatch Chiles is in this classic cornbread recipe.
Before embarking on any recipe, first read our how-to guide on roasting and prepping Hatch Chiles.
HATCH CHILE CORNBREAD
Adapted from Melissa’s Hatch Chile Cookbook
- Vegetable oil or cooking spray
- 1 cup all-purpose flour
- 3/4 cup cornmeal
- 3 tablespoons granulated sugar
- 2 1/2 tablespoons baking powder
- 3/4 teaspoon salt
- 2 large eggs, beaten
- 1 cup whole milk
- 1/4 cup vegetable oil or melted unsalted butter
- 1/2 cup shredded cheddar cheese
- 1/2 cup roasted, peeled, stemmed, seeded, and chopped Hatch Chiles
Preheat the oven to 400°F. Grease a square (9 by 9 by 1 1/2-inch or 8 by 8 by 2-inch) baking pan.
In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt. In a separate bowl, combine the eggs, milk, and oil. Add the egg mixture all at once to the flour mixture. Stir just until moistened (do not overmix). Fold in the cheese and the chiles. Pour the batter into the prepared pan and bake for 15-20 minutes, or until a wooden toothpick inserted in the center comes out clean.
Let the cornbread cool slightly before cutting it into wedges or squares. Serve warm.
Mollie Stone’s Bakery will be baking Hatch Chile Cornbread daily during the short Hatch Chile season. Don’t forget to check our Deli and Meat departments for additional Hatch Chile creations!