Hatch Chile Cornbread Recipe

Hatch Chile Cornbread

Makes 1 (9-inch skillet)

Made in a cast-iron skillet, this flavorful cornbread bakes up moist in the center with crispy edges. It’s imbued with smoky flavor from roasted hatch chiles and is the perfect accompaniment for any barbeque.


  • 1 cup all-purpose flour
  • 3/4 cup coarse cornmeal
  • 1 1/4 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 2 teaspoons kosher salt
  • 3 large eggs
  • 1 cup sour cream
  • 1 cup half-and-half
  • 4 tablespoons unsalted butter, melted, plus more for greasing pan
  • 1/2 cup diced roasted hatch chiles, from 2 chiles (See Cook’s Tip)


  1. Preheat oven to 350°F.
  2. In a medium bowl, whisk together flour, cornmeal, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, combine eggs, sour cream, and half-and-half. Whisk to combine.
  4. Fold dry ingredients into wet ingredients. Add melted butter and hatch chiles. Mix just until combined.
  5. Pour into a buttered, 9-inch, cast iron pan and bake 30 to 35 minutes until a toothpick entered into the center comes out clean.
  6. Remove from oven and allow to rest 10 minutes. Serve warm.
  7. Cook's Tip:
  8. In the summer when hatch chiles are in peak season, they can be purchased already roasted. You can also roast them at home. Arrange chiles on a baking sheet in a single layer. Roast in preheated oven at 425°F for 20 minutes, turning once after 10 minutes. They should blacken and blister all over. Place hot chiles in a large bowl and cover with a plate to steam. Once cool enough to handle, use gloves to remove skin, membranes, and seeds. Chop for immediate use or cool thoroughly before bagging and freezing.


Amount Per Serving (based on 10 servings)
Calories: 230
Fat: 14 g
Saturated Fat: 7 g
Trans Fat: 0 g
Cholesterol: 90 mg
Sodium: 430 mg
Carbohydrates: 22 g
Fiber: 2 g
Sugar: 3 g
Added Sugars: 0 g
Protein: 6 g
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Ratings and Reviews

“Out of the park, on this one! i did make a few tweaks, to my taste... 3 hatch chiles, hot, instead of 2. 'hot' becomes 'mild'. carved fresh corn kernels off cob, roasted with chiles. instead of all-purpose flour, organic coconut flour. instead of half'n'half, whole plain yoghurt. added snips of bacon, about 3/4 cup. sprinkled shredded pepperjack cheese over top. try not to eat it all in one sitting. so delicious, i fear it will be declared a controlled substance! photo available”

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