Hatch Pepper Skillet Cornbread

Hatch chile skillet cornbread with fresh cilantro.

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.

mixing dry ingredients for skillet cornbread recipe.

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 skillet cornbread recipe

  • All Purpose Flour
  • Cornmeal
  • Sugar
  • Baking Powder
  • Cayenne Pepper
  • Kosher Salt
  • Whole Milk
  • Sour Cream
  • Eggs
  • Red Bell Pepper
  • Fresh Corn Kernels
  • Fire Roasted Hatch Peppers
  • Cheddar Cheese
  • Cilantro

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 need that convenience.  

But if you’ve got a little more time and want something extra special — this is it!

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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 are dynamite. 

mixing wet ingredients for cheesy cornbread.

Making Skillet Cornbread Recipe

  1. Place a 12″ cast iron skillet in the oven to preheat.
  2. In a large bowl, whisk together the dry ingredients.
  3. In another bowl combine the milk, sour cream and eggs. Whisk to combine then add the melted butter in a steady stream, whisking constantly.
  4. Add the wet ingredients to the dry ingredients and stir until JUST BLENDED.
combining wet and dry ingredients before adding hatch peppers.

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.
Mix ins for green chile cornbread including cilantro, fresh corn and hatch peppers.

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.

buttering the pan for skillet cornbread recipe and spreading the batter and toppings.

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. 

Cornbread in a cast iron skillet.

This hatch chile recipe makes a lot of cornbread, so invite friends and family over for this one.

What goes with cornbread

More Hatch green chile recipes: 

Serving a wedge of skillet cornbread on a plate.

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Serving skillet cornbread on a plate.
Print Pin
4.42 from 12 votes

Hatch Pepper Skillet Cornbread Recipe

This rustic cornbread is loaded with Southwestern Flavors and fire roasted Hatch Chile Peppers for a little kick. Cheddar cheese makes this skillet cornbread recipe irresistible.
Author: Lisa Lotts
Course Side Dish
Cuisine American
Keyword cheddar, cornbread, hatch chiles
Dietary Restrictions Vegetarian
Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 40 minutes
Servings 12


  • 12″ cast iron skillet


  • 1 cup unsalted butter melted
  • 3 cups all purpose flour
  • 1 cup Bob’s Red Mill medium-grind yellow cornmeal
  • ½ cup sugar
  • ¼ teaspoon cayenne pepper
  • 2 tablespoons baking powder
  • 1 tablespoon kosher salt
  • cups whole milk
  • ¾ cup sour cream
  • 2 extra large eggs
  • 1 roasted red pepper
  • 1 cup fresh corn kernels (from about 2 ears) Reserve a few kernels to decorate the top, if desired.
  • ½ 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.
  • ½ cup cilantro chopped
  • 2 tablespoons butter for the skillet



  • 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.


  • 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.


Calories: 500kcal | Carbohydrates: 48g | Protein: 12g | Fat: 29g | Saturated Fat: 18g | Cholesterol: 115mg | Sodium: 803mg | Potassium: 432mg | Fiber: 3g | Sugar: 12g | Vitamin A: 1070IU | Vitamin C: 12mg | Calcium: 284mg | Iron: 3mg

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  1. 5 stars
    Going to give this a try as it’s Hatch season here!

  2. 5 stars
    I absolutely love cornbread. Especially this time of year when it’s cold outside and moody. Flavor uplifts my mood instantly. I love this addition of peppers and flavors. Sounds and looks so delicious! I must give this a try.

  3. Jocelyn (Grandbaby Cakes) says:

    5 stars
    I love the addition of cayenne to this along with the chiles. I love a nice heat in my cornbread so this is fantastic!

  4. Heidy L. McCallum says:

    5 stars
    This looks great- what a great spin on cornbread. Bravo for taking the initiative to jazz up plain cornbread. We all need a little excitement in our life sometimes. Excited to try this one out.

  5. Claire Cary says:

    5 stars
    I usually stick to the basics when it comes to cornbread, but oh my gosh this recipe looks incredible, I can’t wait to make it!

  6. 5 stars
    What a delicious recipe! I just bought cornmeal so can’t wait to try it! 🙂

  7. 5 stars
    I adore cornbread, especially with jalapeno peppers. I also think the world is divided into two groups – those who add sugar to theirs, and those who don’t. It’s clear what camp you’re in 😉

  8. This looks too yummy! I can’t resist anything with jalapenos in it!!

  9. Agata @ BarkTime (@AgataPokutycka) says:

    I totally love home baked corn bread. I’ve never tried adding bacon into it but will try it next time for sure.

  10. Gloria Duggan says:

    I have a very similar recipe. Simply the best way to make cornbread….and so delicious.