Cast Iron Hatch Chile Cornbread

Over the past few weeks, I’ve been seeing a growing number of hatch chiles in our local grocery stores. There have even been a few stores that have been roasting the chiles in the parking lot. After a few trips by the barrels of roasted chiles, I broke down and bought a few. Okay, more like a dozen.

It was a good thing I did.

Not because they were absolutely delicious and I couldn’t stop eating them, but because I had to remake this cornbread several times. My first batch looked like a gigantic cornbread muffin. In another batch, I tried to add the hatch chiles without roasting them. Even though the cornbread is baked in the oven for about 30 minutes, it wasn’t enough time to soften the chiles properly.

Cast Iron Hatch Chile Cornbread

Thankfully, the third batch was perfect. The roasted hatch chiles complemented the sweetened buttermilk cornbread. If you don’t have buttermilk, you can use regular milk instead.

The batter is just enough to make two batches when using an 8-inch cast iron skillet. You may use a larger skillet, but will need to adjust the cooking time accordingly. A knife or toothpick should come out clean when inserted into the center of the cornbread. However, be careful not to overcook the cornbread or it will dry out.

Cast Iron Hatch Chile Cornbread

For cornbread muffins, pour the batter into a lined muffin tin and bake for about 15 minutes in the preheated oven.

Cast Iron Hatch Chile Cornbread
Prep time
Cook time
Total time
  • 2 hatch chiles
  • 1 cup yellow cornmeal
  • 1 cup all purpose flour
  • ½ cup sugar
  • 1 tbsp baking powder
  • 1 tsp salt
  • 1 cup buttermilk
  • 2 large eggs
  • 6 tbsp salted butter, melted (but not hot)
  • ⅓ cup real honey
  • 1 tsp vanilla extract
  1. Preheat the oven to 375 degrees Fahrenheit.
  2. Roast the hatch chiles over a gas flame or under the broiler until each side is charred. Then, place the hatch chiles into a plastic zip-top bag to steam. Once the skin is easy to peel, remove the hatch chiles from the bag. Remove and discard the skin, seeds, and veins. Dice the chiles and set aside.
  3. In a medium bowl, combine the cornmeal, flour, sugar, baking powder, and salt. Set aside.
  4. In the bowl of a stand mixer, combine the buttermilk, eggs, butter, honey, and vanilla extract. Slowly combine the dry ingredients with the wet ingredients. Add the diced hatch chiles. Do not over-stir.
  5. Pour the batter into a greased cast iron skillet. Bake in the preheated oven for 30 to 40 minutes, until a knife inserted into the center comes out clean. Serve while warm.