Go Back
–+ servings
New Mexico Hatch Chile Infused Olive Oil Blend 250ml bottle
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.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8 slices
Course: Side Dish, Snack
Cuisine: American Classics, Mexican
Ingredients Equipment Method Notes

Ingredients
  

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.

Tried this recipe?

Let us know how it was!