Devilish Cheesy Hatch Chile Cornbread: Bake at 375

Okay, picture this: late summer, that amazing smell of roasted peppers hanging in the air… Hatch chile season, baby! It’s short, it’s sweet, and it’s the only time I can get my hands on the real deal. That’s why I had to create this Cheesy Hatch Chile Cornbread Recipe With a Spicy Kick. It’s seriously the BEST way to celebrate those amazing peppers.

I’m telling you, this isn’t just *any* cornbread. This stuff’s got that perfect balance of savory and sweet *plus* that signature Hatch chile kick. And the cheese? Don’t even get me started! It all melts together into a crazy delicious side dish that I guarantee will disappear fast. Plus, it’s so easy to throw together, even on a busy weeknight!

My first time trying Hatch chiles? I was visiting my cousin in New Mexico, and she made the most incredible green chile stew. I was hooked! I knew I had to find a way to bring that flavor home, and this Cheesy Hatch Chile Cornbread is the result. It’s my little taste of the Southwest, right in my own kitchen.

Why You’ll Love This Cheesy Hatch Chile Cornbread Recipe With A Spicy Kick

Seriously, what’s not to love?! This cornbread is a total game-changer. Here’s why you NEED it in your life:

• It’s ready in, like, NO time. We’re talking quick prep and bake! Boom!
• The perfect balance of sweet cornbread with that savory, spicy Hatch chile kick. It’s a flavor explosion!
• CHEESE. Enough said, right? Melty, gooey cheddar takes it to the next level.
• It’s not just a side! You can eat it as a snack, bring it to a potluck… honestly, I’ve been known to just eat a slice straight out of the pan!

Ingredients for the Cheesy Hatch Chile Cornbread Recipe With A Spicy Kick

Alright, gather ’round, because here’s what you’ll need to whip up this amazing cornbread. Don’t skimp on the good stuff!

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• ½ cup sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup buttermilk (the secret weapon, trust me!)
• ¼ cup vegetable oil
• 1 large egg
• 1 cup shredded cheddar cheese (I like a sharp cheddar for extra flavor!)
• ½ cup chopped Hatch chiles (fresh is fabulous, but frozen works too!)

How to Make This Cheesy Hatch Chile Cornbread Recipe With A Spicy Kick

Okay, people, listen up! This is where the magic happens. Follow these steps, and you’ll be sinking your teeth into a slice of cheesy, spicy heaven in no time. Don’t worry, it’s easier than it looks!

1. First things first: let’s get that oven preheating to 375°F (190°C). Seriously, don’t skip this! And while the oven’s warming up, grease a 9-inch baking pan. You don’t want your beautiful cornbread sticking, do you? I usually use a little bit of butter or cooking spray; either works great.
2. Next, grab your biggest bowl. We’re gonna whisk together all the dry stuff: the cornmeal, flour, sugar, baking powder, baking soda, and salt. Make sure it’s all mixed evenly, or you’ll get weird pockets of baking soda (trust me, not fun!).
3. In a separate bowl (yes, you gotta use two!), whisk together the buttermilk, vegetable oil, and egg. The buttermilk is key, folks! It gives the cornbread that amazing tenderness. Don’t skimp!
4. Now, the fun part! Pour those wet ingredients into the bowl with the dry ingredients. Stir it all together until just combined. This is important: don’t overmix! A few lumps are totally fine. Overmixing makes tough cornbread, and nobody wants that.
5. Almost there! Gently fold in the shredded cheddar cheese and the chopped Hatch chiles. Make sure they’re evenly distributed throughout the batter. This is where you can adjust the spice level. If you’re feeling brave, add a few extra chiles!
6. Pour the batter into your greased baking pan. Spread it out evenly, and pop it into the preheated oven.
7. Bake for 20-25 minutes. You’ll know it’s ready when a toothpick inserted into the center comes out clean. It should also be a beautiful golden brown on top! But keep an eye on it, ovens vary.
8. Let it cool *slightly* before slicing and serving. I know it’s tempting to dig right in, but trust me on this one. It’s easier to slice when it’s not piping hot.

And that’s it! You just made the most amazing Cheesy Hatch Chile Cornbread Recipe With A Spicy Kick. Enjoy!

Tips for the Best Cheesy Hatch Chile Cornbread Recipe With A Spicy Kick

Want to take your cornbread game to the *next level*? Here are a few of my top tips for making this recipe a guaranteed success:

• Seriously, **don’t overmix the batter!** I can’t stress this enough. A few lumps are your friends.
• If you can get your hands on **fresh Hatch chiles**, do it! Roasting them first is even better – it brings out their flavor like *whoa*.
• **Spice it your way!** Not a fan of super-hot food? Use mild chiles, or just a few. Love the heat? Go wild with the hot ones!
• Wait… I KNOW you want to dive in, but **let that cornbread cool a bit** before slicing. It’ll hold together so much better.
• **Buttermilk is your BESTIE!** It gives the cornbread the tenderness that you will LOVE!

Variations for Your Cheesy Hatch Chile Cornbread Recipe With A Spicy Kick

Okay, so you’ve got the basic recipe down, but feeling a little adventurous? I totally get it! This Cheesy Hatch Chile Cornbread is just begging for you to put your own spin on it. Here are a few ideas to get those creative juices flowing:

• Want even MORE heat? Throw in some diced jalapenos! Just be careful; those guys can pack a punch!
• Cheese, please! Cheddar’s classic, but Monterey Jack or Pepper Jack would be AMAZING in this.
• Add a can drained sweet corn kernels for extra texture and sweetness. Trust me; it’s a game changer.
• Oh, and if you’re feeling fancy, top it with a pat of honey butter right after it comes out of the oven. *Melt-in-your-mouth* delicious!

Serving Suggestions for Cheesy Hatch Chile Cornbread

Alright, so you’ve baked this gorgeous Cheesy Hatch Chile Cornbread… now what? Don’t just stand there admiring it (okay, maybe for a *minute*), let’s get it on the table! This stuff goes with EVERYTHING, but here are a few of my absolute faves:

• A big bowl of chili, obviously! The cornbread is *perfect* for soaking up all that deliciousness.
• Soup! Especially on a chilly night. I personally love it alongside this cabbage soup recipe – trust me, the flavors work so well together!
• BBQ! Seriously, this cornbread is a total star at any cookout.
• Or just slather a dollop of sour cream or Greek yogurt on top. It adds a nice tang that cuts through the richness. Yum!

How to Store Your Cheesy Hatch Chile Cornbread

Okay, so you might have some of this Cheesy Hatch Chile Cornbread leftover (though I seriously doubt it!). Here’s how to keep it fresh and delicious for as long as possible:

At room temperature, it’ll stay good for about 1-2 days if you wrap it tightly. In the fridge, you can keep it for up to a week in an airtight container. And if you want to store it even longer, pop it in the freezer! Wrapped well, it’ll last for up to 2-3 months. To reheat, just wrap a slice in foil and warm it in the oven, or microwave it for a quick fix!

Frequently Asked Questions About Cheesy Hatch Chile Cornbread Recipe With A Spicy Kick

Got questions? I got answers! Here are some of the most common things people ask me about this Cheesy Hatch Chile Cornbread. If you’re still scratching your head, drop a comment below – I’m happy to help!

Can I use frozen Hatch chiles?

Absolutely! Fresh Hatch chiles are amazing, but let’s be real, they’re not always available. Frozen ones work just fine. Just thaw them completely and pat them dry before chopping. If you are using frozen be sure to drain them well to prevent your cornbread from being soggy.

Can I make this recipe ahead of time?

You sure can! The cornbread is actually pretty darn delicious the next day. Just let it cool completely, wrap it tightly, and store it at room temperature. I think the flavors have time to meld when it sits overnight.

Can I use a different type of milk?

Buttermilk really IS what gives this cornbread it’s magic. But, if you absolutely don’t have any on hand you can mix regular milk with a tablespoon of lemon juice or vinegar! And let it sit for about 5 minutes to clabber. It won’t be EXACTLY the same, but it’ll do in a pinch!

How do I prevent the cornbread from drying out?

Overbaking is the biggest culprit! And this makes the worst texture! Keep a close eye on it and use the toothpick test. Remember, you want moist crumbs, not wet batter! Also, storing it properly (wrapped tightly) helps keep it nice and moist.

Nutritional Information for Cheesy Hatch Chile Cornbread

Okay, so you’re curious about what’s *actually* in this Cheesy Hatch Chile Cornbread, huh? Fair enough! Just a heads-up, though: these numbers are estimates. It all depends on the exact ingredients you use and how big you slice it! So, don’t take these as gospel, okay?

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