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Hatch chile peppers

Hatch Chile Cornbread

A sweet and smoky, slightly spicy cornbread that has enough "heft" to pair with just about any main dish.
Course Side Dish
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 9 servings
Author Sharon Hernandez and Ida Rodriguez, from Melissa's Hatch Chile Cookbook


  • Vegetable oil or cooking spray
  • 1 cup all-purpose flour
  • 3/4 cup cornmeal
  • 3 T. granulated sugar
  • 2 1/2 tsp. baking powder
  • 1/4 tsp. salt
  • 2 large eggs beaten
  • 1 cup whole milk
  • 1/4 cup vegetable oil or melted butter
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup roasted peeled, stemmed, seeded, and chopped Hatch chiles


  1. Preheat the oven to 400 degrees. Grease a square 9"x9"x1.5" or 8"x8"x2" baking pan.
  2. 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 until just moistened (do not overmix). Fold in the cheese and the chiles. Pour the batter into the prepared pan and bake for 15 to 20 minutes, or until a wooden toothpick inserted in the center comes out clean.
  3. Let the cornbread cool slightly before cutting it into wedges or squares. Serve warm.