Hatch Green Chile Corn Bread Recipe – I am New Mexico

Hatch Green Chile Corn Bread Recipe

Well, it’s used just like a tortilla, but like a sponge. A sponge for red or green chile. Whichever you prefer to bath your cornbread with. And that’s exactly what you’ll want to do with this classic Hatch green chile cornbread recipe.

Green Chile Stew and Green Chile Cornbread / Photo by @bmeda_

Hatch Green Chile Corn Bread Recipe


  • 1-1/2 cups Cornmeal
  • 1/2 cup Whole wheat flour
  • 1-1/2 tsp Baking soda
  • 1 tsp Baking powder
  • 1 tsp Salt
  • 1/2 cup Sour cream
  • 2 eggs; well beaten
  • 1 cup Buttermilk
  • 1 cup grated cheddar cheese
  • 2 Jalapeno peppers; seeded and minced -or-
  • 1/2 cup Hatch Green Chile or Similar New Mexico variety
  • 1/2 cup Cooked fresh corn kernels (optional)
  • 2 tbsp Melted butter


Preheat oven to 400F. Sift together the first 5 ingredients into a mixing bowl. In another bowl, beat the sour cream into the eggs and gradually stir in the buttermilk. Add the wet mixture to the dry and stir together until well blended. Stir in the grated cheese, jalapenos or chiles, and the optional corn kernels. Pour the melted butter into a shallow 9-by-9-inch aluminum pan and swirl it around until it coats the bottom and sides. Pour the excess butter into the batter and stir it in. Pour the batter into the pan. Bake for 20 to 25 minutes, or until the top is golden and a knife inserted into the center tests clean. Allow the bread to cool in the pan and cut into 9 or 12 squares to serve.