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Crispy Roasted Hatch Green Chile Cornbread

crispy roasted hatch green chile cornbread - featured image
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This crispy roasted Hatch green chile cornbread baked in a cast iron skillet delivers a perfect balance of smoky heat, sweet corn flavor, and a satisfyingly crispy crust. It’s quick, easy, and perfect for any occasion.

Ingredients

Scale
  • 1 cup yellow cornmeal (preferably medium grind)
  • 1 cup all-purpose flour (can substitute with gluten-free flour blend)
  • 1/4 cup granulated sugar (adjust to taste)
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 cup buttermilk (or 1 cup milk mixed with 1 tablespoon lemon juice, set for 5 minutes)
  • 2 large eggs, room temperature
  • 1/4 cup unsalted butter, melted and slightly cooled (use dairy-free butter for vegan option)
  • 2–3 fresh Hatch green chiles (roasted, peeled, and roughly chopped)
  • 1 tablespoon olive oil (for roasting)
  • Optional: 1/2 cup sharp cheddar cheese, shredded
  • Optional: 1/4 cup chopped green onions or fresh cilantro

Instructions

  1. Preheat oven to 450°F (230°C). Toss Hatch green chiles with olive oil and roast on a baking sheet until skins are charred and blistered, about 10-15 minutes, turning halfway. Cool, peel skins, remove seeds for less heat, and roughly chop.
  2. Preheat cast iron skillet in oven at 425°F (220°C) for 5 minutes.
  3. In a large bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt.
  4. In another bowl, whisk buttermilk, eggs, and melted butter until smooth.
  5. Stir chopped roasted chiles into wet ingredients. Fold in cheddar cheese and green onions or cilantro if using.
  6. Pour wet ingredients into dry ingredients and gently stir until just combined; batter should be slightly lumpy.
  7. Carefully remove hot skillet from oven and pour batter evenly into skillet; you should hear a sizzle.
  8. Bake at 425°F (220°C) for 20-25 minutes until top is golden brown and a toothpick inserted in the center comes out clean.
  9. Let cornbread rest for 5 minutes before slicing and serving warm.

Notes

Preheat the cast iron skillet to ensure a crispy crust. Avoid overmixing the batter to keep cornbread tender. Roast chiles over direct flame if possible for best smoky flavor. Let cornbread rest before slicing for cleaner cuts. Use gloves when handling chiles if sensitive to heat.

Nutrition

Keywords: cornbread, Hatch green chile, roasted chiles, cast iron skillet, crispy cornbread, southwestern recipe, easy cornbread, gluten-free option

Find it online: https://crispcraving.com/crispy-roasted-hatch-green-chile-cornbread-recipe-easy-perfect-cast-iron-skillet/