The Ultimate Hatch Chile Cheese Cornbread
There is no better feeling than pulling a sizzling, golden-edged cast-iron skillet of cornbread from the oven, especially when it’s loaded with sharp cheese and just the right kick of spicy green chile. This isn’t your grandma’s dry, crumbly cornbread. This recipe guarantees a moist, tender interior thanks to buttermilk and melted butter, paired with those coveted, crispy, buttery edges only a hot skillet can deliver.
The real star here is the use of authentic Hatch chiles, famous for their unique, earthy, and slightly smoky flavor. They bring a warm, inviting spice that contrasts beautifully with the sweetness of the cornmeal and the richness of the sharp cheddar and Monterey Jack cheeses. This cornbread is practically required for dipping into a hearty bowl of chili or soaking up the last bits of BBQ sauce on your plate—in fact, you’ll be warned to double the batch!