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Crispy Hatch Chile Cheddar Cornbread Skillet Recipe with Honey Butter Drizzle

Hatch chile cheddar cornbread skillet - featured image
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A flavorful cornbread recipe featuring smoky Hatch chiles, sharp cheddar cheese, and a crispy crust, finished with a sweet honey butter drizzle. Perfect for cozy dinners or entertaining.

Ingredients

Scale
  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour (use gluten-free flour blend for GF option)
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 2 large eggs, room temperature
  • 1 cup buttermilk (or 1 cup milk plus 1 tablespoon lemon juice, let sit 5 mins)
  • 1/4 cup unsalted butter, melted
  • 1 cup sharp cheddar cheese, shredded
  • 2–3 fresh Hatch chiles, roasted and diced (or canned if out of season)
  • 1 small jalapeño, finely chopped (optional)
  • 1/4 cup green onions, sliced thinly
  • 4 tablespoons unsalted butter, softened (for honey butter drizzle)
  • 2 tablespoons local honey
  • A pinch of sea salt (for honey butter drizzle)

Instructions

  1. Preheat your oven to 425°F (220°C). Place your cast iron skillet in the oven to heat while you prepare the batter (about 10 minutes).
  2. Roast the Hatch chiles if not pre-roasted: char over a gas flame or under the broiler until blackened, then place in a sealed plastic bag for 10 minutes to steam. Peel off the skin, remove seeds, and dice finely.
  3. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt until well combined.
  4. In another bowl, beat the eggs, then whisk in the buttermilk and melted butter.
  5. Pour the wet ingredients into the dry and stir just until combined. Fold in the shredded cheddar, diced Hatch chiles, jalapeño (if using), and green onions.
  6. Carefully remove the hot skillet from the oven using oven mitts, add a small pat of butter or a light drizzle of oil to coat the bottom and sides.
  7. Pour batter into the skillet, spread evenly, and place back in the oven to bake for 20-25 minutes until edges are golden and a toothpick inserted in the center comes out clean.
  8. While the cornbread bakes, mix softened butter, honey, and sea salt in a small bowl until smooth to make the honey butter drizzle.
  9. Once out of the oven, let the skillet rest for 5 minutes, then drizzle generously with the honey butter. Slice and serve warm.

Notes

Preheat the cast iron skillet to get a crispy crust. Do not overmix the batter to avoid toughness. Rest the cornbread after baking to set properly. Roasting Hatch chiles enhances flavor. Tent with foil if browning too quickly. For dairy-free, substitute butter with coconut oil and cheddar with plant-based cheese.

Nutrition

Keywords: cornbread, Hatch chile, cheddar, skillet, honey butter, spicy cornbread, comfort food, easy recipe

Find it online: https://lyrafeast.com/crispy-hatch-chile-cheddar-cornbread-skillet-recipe-with-honey-butter-drizzle/