Appetizer: United States – Arizona (Southwestern United States) – Green Chile Cornbread

Serving Size: 8

Approximate Time

Prep 20 min

Cook 25 min

Additional 15 min

Total 45 min

Ingredients

- 1 cup (120 g) yellow cornmeal, medium grind  
- 3/4 cup (95 g) all-purpose flour  
- 1 tbsp (15 g) baking powder  
- 1/2 tsp (2.5 g) baking soda  
- 2 tbsp (25 g) granulated sugar  
- 1 tsp (6 g) kosher salt  
- 2 large eggs (approx. 100 g total)  
- 1 cup (240 ml) buttermilk  
- 4 tbsp (1/4 cup / 57 g) unsalted butter, melted, plus extra for skillet and serving  
- 2 tbsp (30 ml) vegetable oil or bacon drippings  
- 1 1/2 cups (8 oz / 225 g) roasted Hatch green chiles, seeded and chopped  
- 1 cup (4 oz / 113 g) sharp cheddar cheese, shredded  
- 2 green onions, thinly sliced (approx. 30 g)  
- 1/4 tsp (1 g) freshly ground black pepper

Instructions

Short Description:
A warm, shareable skillet cornbread studded with roasted Hatch green chiles and sharp cheddar, served with butter. Crunchy at the edges and tender inside, it highlights Arizona's signature roasted green chiles.

Regional Notes:
This Arizona variation uses roasted Hatch green chiles—either freshly roasted or purchased roasted Hatch chiles—giving the cornbread a smoky, mildly spicy flavor distinct from plain cornbread or other regional styles. It is typically baked in a hot cast-iron skillet and served warm with butter.

1. Preheat the oven to 425°F (220°C). Place a 9-inch (23 cm) cast-iron skillet in the oven while it heats so the skillet becomes very hot.  
2. If your Hatch chiles are not yet roasted: char whole chiles over a gas burner, under a broiler, or on a hot grill until blistered all over. Transfer to a bowl, cover tightly with plastic wrap or a lid, and let steam 10 minutes. Peel, seed, and roughly chop to measure 1 1/2 cups (8 oz / 225 g).  
3. In a large bowl whisk together cornmeal, flour, baking powder, baking soda, sugar, and salt until evenly combined.  
4. In a separate bowl whisk the eggs (approx. 100 g), buttermilk (240 ml), melted butter (57 g), and oil or bacon drippings (30 ml) until smooth.  
5. Pour the wet mix into the dry ingredients and stir just until combined—do not overmix. Fold in the chopped roasted green chiles (225 g), shredded cheddar (113 g), and sliced green onions (30 g). Season with the black pepper (1 g). Batter should be thick but pourable; if too thick, add 1 to 2 tbsp (15–30 ml) extra buttermilk.  
6. Carefully remove the hot skillet from the oven. Add about 1 tbsp (14 g) butter and swirl to coat and melt. Pour the batter into the hot skillet and smooth the top.  
7. Bake in the preheated oven 18–25 minutes, until the top is golden brown and a toothpick inserted near the center comes out clean. The edges should be deeply golden and the center set.  
8. Remove from oven and let rest 5 minutes. Run a knife around the edge and invert onto a cutting board or serve directly from the skillet. Serve warm, spread with additional butter if desired.