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Crispy Hatch Chile Cheddar Cornbread Skillet

crispy hatch chile cheddar cornbread skillet - featured image
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A crispy, spicy, and cheesy cornbread baked in a cast iron skillet, perfect for spicy food lovers and quick weeknight meals.

Ingredients

Scale
  • 1 cup (120g) cornmeal, preferably stone-ground
  • 1 cup (120g) all-purpose flour
  • 1 tablespoon baking powder
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 1 cup (240ml) buttermilk (or milk + 1 tablespoon vinegar)
  • 1 large egg, at room temperature
  • 4 tablespoons (60g) unsalted butter, melted (plus extra for the skillet)
  • 1 cup (110g) sharp cheddar cheese, shredded
  • 1/2 cup diced Hatch chiles, roasted and jarred
  • Optional: 1 small jalapeño, finely chopped
  • Optional: 1 tablespoon honey or agave syrup for drizzling

Instructions

  1. Preheat your oven to 425°F (220°C). Place your cast iron skillet inside to heat up for about 10 minutes.
  2. In a medium bowl, whisk together cornmeal, all-purpose flour, baking powder, sugar, and salt until well combined.
  3. In another bowl, whisk buttermilk, egg, and melted butter until smooth and creamy.
  4. Pour the wet ingredients into the dry ingredients and stir gently until just combined; do not overmix.
  5. Fold in shredded sharp cheddar cheese and diced Hatch chiles. Add chopped jalapeño if extra heat is desired.
  6. Carefully remove the hot skillet from the oven using oven mitts. Add 1 tablespoon of butter and swirl to coat the bottom and sides.
  7. Pour the batter into the hot skillet and spread evenly with a spatula. You should hear a sizzle.
  8. Bake in the oven for 20-25 minutes until the edges are golden brown and a toothpick inserted in the center comes out clean or with a few moist crumbs.
  9. Let the cornbread cool in the skillet for 10 minutes before slicing. Optionally, drizzle with honey or agave syrup before serving.

Notes

Preheat the skillet to get a crispy crust. Do not overmix the batter to avoid tough cornbread. Use sharp cheddar for best flavor and melt. If edges brown too quickly, tent with foil. For gluten-free, substitute flour with gluten-free blend or almond flour. For dairy-free, use coconut yogurt and plant-based cheese.

Nutrition

Keywords: cornbread, hatch chile, cheddar, skillet cornbread, spicy cornbread, quick cornbread, easy cornbread, Tex-Mex, comfort food

Find it online: https://daintydine.com/crispy-hatch-chile-cheddar-cornbread-skillet-recipe-easy-homemade-cornbread-for-spicy-lovers/