Why You’ll Love Skillet Hatch Chile Cornbread with Hatch Chile Honey Butter Recipe

Crispy golden crust from baking in a hot cast-iron skillet
Sweet, savory, and slightly spicy flavor balance
Packed with creamy texture from corn and cheese
Perfect side dish for BBQ, soups, or chili
Easy to customize with different peppers or cheeses
The honey butter adds a rich, flavorful finishing touch
Great for gatherings, holidays, or family dinners

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 cup fine-grind cornmeal
1 1/4 cups all-purpose flour
1 1/2 teaspoons kosher salt
1 tablespoon baking powder
4 large eggs
1 1/2 cups canned creamed corn (15 oz can)
1/2 cup Hatch chiles, roasted, peeled, seeded, and chopped (or canned green chiles, drained)
1/2 cup cheddar cheese, shredded
1/2 cup Monterey Jack cheese, shredded
2/3 cup sugar
1 1/2 sticks unsalted butter, room temperature

Hatch Chile Honey Butter:

1/2 stick butter, softened
1 tablespoon honey
1/2 teaspoon Hatch chile powder
Pinch of flaky salt

Directions

Preheat oven to 400°F (200°C). Place a 10-inch cast-iron skillet on a baking sheet and heat it in the oven.
In a bowl, whisk together cornmeal, flour, salt, and baking powder.
In another bowl, lightly beat the eggs, then mix in creamed corn, chopped Hatch chiles, and both cheeses.
In a large bowl, mix butter and sugar until combined but still slightly lumpy.
Add the egg mixture to the butter mixture and stir until just combined.
Fold in the dry ingredients until no large streaks remain. Do not overmix.
Carefully remove the hot skillet from the oven and pour in the batter (it should sizzle).
Return skillet to oven and bake for 35–45 minutes, until golden brown and set in the center.
Let cool for about 10 minutes before slicing.
To make the honey butter, mix butter, honey, chile powder, and salt until smooth.
Serve warm cornbread with generous amounts of honey butter.

Servings and timing

Servings: 8
Prep Time: 20 minutes
Cook Time: 35–45 minutes
Total Time: 55–65 minutes

Variations

Add cooked bacon or sausage for a heartier version
Use jalapeños instead of Hatch chiles for more heat
Swap cheddar for pepper jack for extra spice
Add corn kernels for more texture and sweetness
Make it sweeter by increasing sugar slightly
Use buttermilk instead of creamed corn for a lighter texture
Top with extra cheese for a gooey finish

Storage/Reheating

Store leftover cornbread in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.

To reheat, warm slices in the oven at 325°F for 8–10 minutes or microwave for 20–30 seconds. For best texture, reheat in a skillet to restore the crispy edges.

To freeze, wrap tightly in plastic wrap and store in a freezer-safe bag for up to 2 months. Thaw overnight in the refrigerator before reheating.

FAQs

What are Hatch chiles?

Hatch chiles are a variety of green chile known for their smoky, slightly spicy flavor, commonly used in Southwestern cooking.

Can I use canned green chiles instead of fresh Hatch chiles?

Yes, canned green chiles work well as a substitute and are more widely available.

Do I need a cast-iron skillet?

A cast-iron skillet is best for a crispy crust, but a heavy oven-safe baking dish can also work.

Why heat the skillet before baking?

A hot skillet helps create a crispy, golden crust on the bottom and edges of the cornbread.

Can I make this less spicy?

Yes, simply reduce or omit the chiles or use mild canned green chiles.

Can I prepare the batter ahead of time?

It’s best baked right after mixing, but you can prep the dry and wet ingredients separately ahead of time.

What can I serve with this cornbread?

It pairs well with chili, grilled meats, soups, BBQ dishes, or roasted vegetables.

Can I freeze the honey butter?

Yes, honey butter can be frozen in an airtight container for up to 2 months.

How do I know when the cornbread is done?

It should be golden on top and a toothpick inserted in the center should come out clean.

Can I make this sweeter?

Yes, you can slightly increase the sugar for a more dessert-like cornbread.

Skillet Hatch Chile Cornbread with Hatch Chile Honey Butter

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This skillet Hatch chile cornbread is baked until golden with a crisp crust, tender crumb, sweet corn, roasted chiles, and melted cheese. Served with Hatch chile honey butter, it’s the perfect side for BBQ, chili, soups, or family dinners.

Author: Emily
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 60 minutes
Yield: 8 servings
Category: Side Dish
Method: Bake
Cuisine: American
Diet: Vegetarian

Instructions

Preheat the oven to 400°F (200°C). Place a 10-inch cast-iron skillet on a baking sheet and heat it in the oven.
Whisk together the cornmeal, flour, kosher salt, and baking powder in a medium bowl.
In another bowl, lightly beat the eggs, then stir in the creamed corn, chopped Hatch chiles, cheddar cheese, and Monterey Jack cheese.
In a large bowl, mix the butter and sugar until combined but still slightly lumpy.
Add the egg mixture to the butter mixture and stir until just combined.
Fold the dry ingredients into the wet ingredients until no large streaks remain. Do not overmix.
Carefully remove the hot skillet from the oven and pour in the batter. It should sizzle.
Return the skillet to the oven and bake for 35 to 45 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
Let the cornbread cool for about 10 minutes before slicing.
To make the honey butter, mix the softened butter, honey, Hatch chile powder, and flaky salt until smooth.
Serve the warm cornbread with generous amounts of the Hatch chile honey butter.

Notes

Use canned green chiles if fresh Hatch chiles are unavailable.
Add cooked bacon or sausage for a heartier variation.
Swap cheddar for pepper jack to increase the heat.
Add corn kernels for extra sweetness and texture.
Store leftovers at room temperature for up to 2 days or refrigerate for up to 5 days.
Freeze tightly wrapped for up to 2 months and thaw overnight before reheating.
Reheat in a 325°F oven for 8–10 minutes, microwave for 20–30 seconds, or warm in a skillet to restore the crispy crust.

Nutrition

Serving Size: 1 slice
Calories: 390 kcal
Sugar: 15 g
Sodium: 490 mg
Fat: 21 g
Saturated Fat: 12 g
Unsaturated Fat: 7 g
Trans Fat: 0.5 g
Carbohydrates: 44 g
Fiber: 2 g
Protein: 8 g
Cholesterol: 120 mg