Hatch Chile Cornbread using New Mexico Hatch Chile Infused Olive Oil Blend

Warm cornmeal, tangy buttermilk, melted butter, and a little cheddar bake into a golden skillet loaf with crisp edges and a soft, tender crumb. New Mexico Hatch Chile Infused Olive Oil Blend brings Hatch chile, garlic, onion, and smoked paprika into the batter so every bite lands with real Southwest character. It is easy enough for a weeknight supper and right at home on a holiday table, potluck spread, or game day snack board.

Garden Infuzions

Hatch Chile Cornbread using New Mexico Hatch Chile Infused Olive Oil Blend

Golden, tender cornbread gets a bold Southwest lift from Hatch chile, garlic, onion, smoked paprika, and Mexican oregano for a warm side that feels right at home on any table.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 8 slices

Course: Side Dish, Snack

Cuisine: American Classics, Mexican

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1 tablespoon granulated sugar
• 1 tablespoon baking powder
• 1 teaspoon kosher salt
• 1/2 teaspoon baking soda
• 1 1/4 cups buttermilk
• 2 large eggs
• 1/4 cup melted unsalted butter
• 2 tablespoons New Mexico Hatch Chile Infused Olive Oil Blend
• 1 cup shredded sharp cheddar cheese
• 1/2 cup diced roasted Hatch green chiles
• 2 tablespoons minced green onion

Equipment

• 1 9-inch cast iron skillet preheated for crisp edges
• 1 Large mixing bowl for dry ingredients
• 1 Medium mixing bowl for wet ingredients
• 1 whisk for batter
• 1 rubber spatula for folding
• 1 set Measuring cups and spoons for accurate portioning

Method

 

Instructions

1. 1. Preheat the oven to 400°F and place a 9-inch cast-iron skillet inside to heat while you make the batter.
2. 2. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, salt, and baking soda.
3. 3. In a second bowl, whisk the buttermilk, eggs, melted butter, and New Mexico Hatch Chile Infused Olive Oil Blend until smooth.
4. 4. Pour the wet mixture into the dry ingredients and stir just until combined. Fold in the cheddar, roasted Hatch chiles, and green onion.
5. 5. Carefully remove the hot skillet and lightly brush it with a little extra olive oil if needed, then pour in the batter.
6. 6. Bake for 22 to 25 minutes, until the top is golden and a toothpick inserted in the center comes out clean.
7. 7. Cool for 10 minutes before slicing and serving warm.

Notes

A preheated skillet gives this cornbread a deep golden crust and a soft center. The Hatch chile blend adds layered Southwest flavor without needing extra seasoning. If using very salty cheese, taste the batter balance before baking.

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Recipe Tips

• Do not overmix the batter; stir just until the dry streaks disappear for a tender crumb.
• Preheating the skillet helps the edges turn extra crisp and golden.
• For a little more heat, add a few extra tablespoons of diced green chiles.

Serving Suggestions

Serve this cornbread warm with chili, barbecue, roasted vegetables, or a big bowl of soup. It also makes a great side for taco night, grilled meats, or a casual family dinner.

Storage

Store leftovers wrapped at room temperature for up to 2 days or refrigerate for up to 4 days. Rewarm slices in a low oven or toaster oven before serving.

Variations

Fold in corn kernels for extra sweetness, swap the cheddar for Monterey Jack, or bake the batter in a muffin tin for individual portions.

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