A simple cornbread recipe, Hatch Green Chile Cheddar Cornbread highlights fall flavors. Roasted diced chile peppers with cheddar cheese and corn. Great for fall on its own or with chili. #cornbread #hatchpeppers
Preheat the oven to 400F with the rack on the middle shelf. Coat your baking dish with nonstick spray. Set aside.
In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda, ground red pepper, and salt.
In a medium bowl, whisk together the buttermilk, brown sugar, and eggs.
Fold the egg mixture gently into the flour mixture.
Add the butter, green chiles, corn kernels, and 1 cup of the cheddar. Mix to just combine.
Pour the batter into the prepared dish and level the top. Sprinkle the remaining 1/2 cup of cheese on top.
Bake until cooked through and a toothpick inserted in the middle comes out clean (or with just crumbs), approximately 35-40 minutes.
Remove from the oven and let the bread cool in the pan for approximately 10 minutes. Then remove from the pan and finish cooking on a wire rack.
You can get diced Hatch green chiles online here! Pick the heat level you prefer.You could also make this in any shape or size baking dish, including as muffins, however your baking time will vary. You will know it is done when a toothpick inserted in the center comes out clean or with crumbs.If you do not have buttermilk on hand, simply add 1 Tablespoon of fresh lemon juice to 1 cup of milk and let it sit for 5 minutes.