Hatch Green Chiles

Hatch Chile Cornbread

Yield 1 pan
8 ratings


1 cup stone ground cornmeal

1 teaspoon salt

½ teaspoon baking soda

2 eggs

1 cup buttermilk

½ cup melted shortening or bacon renderings

1 cup cream style corn

½ pound grated cheddar cheese

2 cloves garlic, minced

1 small onion, diced

2 Hatch green chiles, roasted, seeded and diced


In a bowl, stir together cornmeal, salt and baking soda.

In another bowl beat eggs slightly, then add buttermilk; stir this mixture into the dry ingredients. Add melted shortening or bacon fat. Stir in cream style corn. Mix, then add grated cheese, garlic, onion and chile peppers to the cornmeal mixture.

Pour into a greased 9″ x 13″ baking pan. Bake at 375°F for 35 minutes or until a toothpick inserted in center of cornbread comes out clean.