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This moist and tender Hatch Green Chile Cornbread has an irresistible combination of sweet and heat --- it goes with all your soups, stews, and chilis!

Total time

0 minutes


  • dry ingredients
  • i cup yellow cornmeal
  • 1 cup all purpose flour
  • 1 tbsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • ½ cup packed brown sugar
  • wet ingredients
  • 2 eggs
  • ½ cup buttermilk
  • 1 stick, 1/2 cup, unsalted butter, melted and cooled slightly
  • 1 cup chopped roasted Hatch Chiles (hot, mild, or a mix) plus a few more for sprinkling on top


  1. Set oven to 400F
  2. Lightly butter a 9 or 10 inch tart pan, or round cake pan
  3. Whisk the dry ingredients together, set aside.
  4. In a large mixing bowl whisk the eggs, buttermilk, and cooled butter together. Stir in the chiles.
  5. Fold the dry ingredients into the wet, mixing just until combined.
  6. Spread the batter evenly into the prepared pan. Top with a few extra chopped chiles.
  7. Bake for 30-35 minutes until risen, browned along the edges, and done in the center. You can check with a toothpick. Cool on a rack or serve hot from the pan.

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