Description
This Roasted Hatch Chili Cheddar Cornbread is a deliciously spicy and moist dinner option that’s quick and easy to prepare. Perfect for pairing with soups or serving as a side dish.
Ingredients
Scale
- 1 cup yellow cornmeal (120g)
- 1 cup all-purpose flour (125g)
- 1 tablespoon baking powder (15g)
- 1/2 teaspoon baking soda (2.5g)
- 1 teaspoon salt (5g)
- 1 cup buttermilk (240ml)
- 2 large eggs
- 1/4 cup melted butter (60g)
- 3–4 medium roasted Hatch chilis (100g)
- 1 cup sharp cheddar cheese (115g)
Instructions
- Preheat your oven to 400°F (200°C) and grease an 8-inch square baking dish.
- In a large bowl, combine the yellow cornmeal, all-purpose flour, baking powder, baking soda, and salt.
- In another bowl, whisk together the buttermilk, eggs, and melted butter.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Fold in the diced roasted Hatch chilis and shredded cheddar cheese.
- Pour the batter into the prepared baking dish and spread evenly.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Allow to cool slightly before slicing and serving.
Notes
Feel free to adjust the amount of Hatch chilis based on your spice preference. This cornbread is fantastic served warm with butter.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: baking
- Cuisine: American, Southwestern
Nutrition
- Serving Size: 1 square
- Calories: 220 kcal
- Sugar: 2 g
- Sodium: 430 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 65 mg
Keywords: Roasted Hatch Chili, Cheddar, Cornbread, Recipe, Easy, Spicy, Moist, Dinner