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Savory Hatch Green Chili Cornbread Skillet with Cheddar and Honey

hatch green chili cornbread skillet - featured image
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A golden, crispy-edged skillet cornbread flecked with molten cheddar and vibrant Hatch green chilies, finished with a sticky-sweet honey drizzle for a perfect balance of savory and sweet.

Ingredients

Scale
  • 1 cup (120g) medium grind cornmeal
  • 3/4 cup (90g) all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 2 tablespoons granulated sugar
  • 1 cup (240ml) buttermilk, room temperature
  • 1 large egg, room temperature
  • 1/4 cup (56g) unsalted butter, melted
  • 1 cup chopped Hatch green chilies (freshly roasted or canned)
  • 1 cup (about 110g) shredded sharp cheddar cheese
  • 2 tablespoons honey, for drizzling
  • Optional: 1 tablespoon chopped fresh cilantro
  • Optional: sliced jalapeños for extra heat

Instructions

  1. Preheat your oven to 425°F (220°C) and place a 10-inch cast iron skillet inside to heat for about 10 minutes.
  2. In a large bowl, whisk together cornmeal, all-purpose flour, baking powder, baking soda, salt, and granulated sugar.
  3. In a separate bowl, whisk buttermilk, egg, and melted butter until smooth.
  4. Pour the wet mixture into the dry ingredients and stir gently with a rubber spatula or wooden spoon just until combined; do not overmix.
  5. Fold in the chopped Hatch green chilies and shredded sharp cheddar cheese evenly.
  6. Carefully remove the hot skillet from the oven using oven mitts, optionally coat the bottom with a teaspoon of melted butter or oil.
  7. Pour the batter into the skillet and smooth the top gently.
  8. Bake for 20-25 minutes until golden brown and a toothpick inserted in the center comes out clean or with a few moist crumbs.
  9. Remove from oven and immediately drizzle honey over the top while still warm.
  10. Let the cornbread rest for 5 minutes before slicing or pulling apart with your hands and serve warm.

Notes

Preheat the skillet well to achieve a crispy crust. Do not overmix the batter to keep the cornbread tender. Add honey drizzle immediately after baking for a sticky-sweet finish. If cheddar doesn’t melt evenly, grate finely or add half during baking. Tent with foil if edges brown too fast. For dairy-free or gluten-free versions, substitute ingredients accordingly.

Nutrition

Keywords: cornbread, Hatch green chili, cheddar, honey, skillet cornbread, savory cornbread, easy cornbread recipe, spicy cornbread

Find it online: https://avabake.com/savory-hatch-green-chili-cornbread-skillet-recipe-with-cheddar-and-honey-easy/