This post has been updated for recipe, content and photos since its original publication in 2015.
If you like your cornbread a little more kicky, you have to try this Hatch Pepper Skillet Cornbread recipe. This cheesy cornbread is loaded with fresh corn, roasted red bell peppers, cheddar cheese and those famous New Mexico green chiles for flavor and heat. We like this green chile cornbread with a hearty bowl of chili or a chunky fall soup. You definitely want to add this to your hatch green chile recipes. It’s THAT good.
I’m from the South, consequently, I LOVE a good cornbread! This one is based on Ina Garten’s recipe, but it’s kicked up with hatch peppers, southwestern flavors and cooked in a cast iron skillet for a rustic, down-home presentation.
Ingredients For Hatch Pepper Skillet Cornbread Recipe
- All Purpose Flour
- Baking Powder
- Cayenne Pepper
- Kosher Salt
- Whole Milk
- Sour Cream
- Red Bell Pepper
- Fresh Corn Kernels
- Fire Roasted Hatch Peppers
- Cheddar Cheese
If your idea of cornbread is opening that little Jiffy Corn Muffin box… well, I won’t fault you for that. It’s quick, easy and sometimes we all just need that convenience. But if you’ve got a little more time on your hands and want something extra special — this is it! It’s one of my favorite hatch chile recipes and while it may be more involved than the box of Jiffy, the flavor and texture of this green chile cornbread is dynamite.
Making Skillet Cornbread Recipe
- Place a 12″ cast iron skillet in the oven to preheat.
- In a large bowl, whisk together the dry ingredients.
- In another bowl combine the milk, sour cream and eggs. Whisk to combine then add the melted butter in a steady stream, whisking constantly.
- Add the wet ingredients to the dry ingredients and stir until JUST BLENDED.
The mix-ins are what make this easy cornbread recipe SO GOOD.
Tips On Add-Ins
- Have the peppers prepped (peeled, seeded and diced), corn stripped from the cob, cheese grated, and cilantro chopped before you start to combine the wet and dry ingredients in the step above, because things go pretty quickly after that.
- Reserve a few strips of bell pepper, corn kernels and grated cheese for garnishing the cheesy cornbread if desired.
Preheating The Skillet For Green Chile Cornbread
It’s important to preheat the cast iron skillet in the oven before adding the batter to it. Cast iron retains the heat when removed from the oven so the butter will melt quickly and the batter won’t have to wait as longhttps://www.seriouseats.com/2014/11/the-truth-about-cast-iron.html to reach its cooking temperature.
If you’ve reserved extra peppers, corn and cheese, arrange them over the top of the batter and then place the cornbread in the hot oven to bake.
This cheesy cornbread has so much going on. Roasted bell peppers add beautiful color and sweetness. The fresh corn kernels add a nice chew and texture to the bread and the hatch peppers lend a mild heat to the overall flavor without being too hot. Pops of cheddar throughout give a savory tang.
This hatch chile recipe makes a lot of cornbread, so invite friends and family over for this one.
What To Serve with Green Chile Cornbread:
- Simple Turkey Chili with Tomatillos and White Beans
- Smoky Black Bean and Ham Soup
- Hearty Homestyle Chili Con Carne
- Tex-Mex Braised Pork Stew
- Spicy Hatch Green Chili
More Hatch Green Chile Recipes:
- Hatch Chile Chopped Pork
- Belly Warming Hatch Chile Ham Soup
- Hatch Chile Pork Empanadas
- Hatch Chile Breakfast Strata
- Southern Corn Pudding with Green Chiles and Bacon
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Hatch Pepper Skillet Cornbread Recipe
- 12" cast iron skillet
- 1 cup unsalted butter melted
- 3 cups all purpose flour
- 1 cup Bob's Red Mill medium-grind yellow cornmeal
- 1/2 cup sugar
- 1/4 teaspoon cayenne pepper
- 2 tablespoons baking powder
- 1 tablespoon kosher salt
- 1 1/4 cups whole milk
- 3/4 cup sour cream
- 2 extra large eggs
- 1 roasted red bell pepper (can use jarred roasted bell pepper) or roast in a 375° oven for 25-30 minutes; transfer pepper to a bowl covered in plastic wrap to cool; remove skins and seeds) Reserve a few slices to decorate the top, if desired.
- 1 cup fresh corn kernels (from about 2 ears) Reserve a few kernels to decorate the top, if desired.
- 1/2 cup fire roasted hatch chiles peeled, seeded and chopped (can use canned hatch chiles)
- 2 cups grated cheddar cheese (can use monterey jack or pepper jack if preferred). Reserve about 1/4 cup to sprinkle on top, if desired.
- 1/2 cup cilantro chopped
- 2 tablespoons butter for the skillet
FOR THE ROASTED BELL PEPPER
- Place the oven rack in the center of the oven. Preheat the oven to 375°. Place a whole pepper on a baking sheet and roast for 25-30 minutes or until the skin is blackened and the flesh is tender. Transfer to a bowl and cover with plastic wrap. Set aside to cool.
- REDUCE THE OVEN TEMPERATURE TO 350° Place the 12" cast iron skillet into the oven to preheat.
- Place the butter in a microwaveable bowl or glass measuring cup. Cover with plastic wrap and microwave in 30 second increments until the butter is melted. Set aside to cool.
FOR DRY INGREDIENTS:
- In a large bowl, combine the flour, cornmeal, sugar, baking powder, cayenne pepper and kosher salt. Whisk together and set aside.
- In a separate bowl, whisk together the milk and sour cream. Add the eggs and whisk to combine. Stream in the melted butter while whisking constantly.
- Add the wet ingredients to the dry ingredients and stir just to combine so that there's no dry bits of flour left. Don't overmix.
- Stir in the cheddar cheese, chopped roasted bell pepper, hatch green chiles and cilantro.
- Use a pair of potholders to remove the cast iron skillet from the hot oven and place it on the stovetop. Add the remaining two tablespoons of butter to the skillet and swirl it intthe pan to coat the bottom.
- Spoon the cornbread batter into the pan and smooth into an even layer. If using extra bell peppers, corn kernels and cheddar cheese to decorate the top, add them now.
- Place the skillet back into the hot oven and bake for 80-90 minutes. If the cornbread starts to get too dark, place a sheet of tin foil over the skillet -- this will prevent it from becoming too dark on top. Remove from the oven and let rest for about 10 minutes before cutting into wedges to serve.