Go Back
If you're looking for a breakfast dish that combines comfort with a kick, the Hatch Chili Cornbread Breakfast Bake is a must-try. This hearty and flavorful recipe brings together the sweet, crumbly texture of cornbread and the zesty punch of Hatch green chiles, creating a dish that is as satisfying as it is delicious. Perfect for breakfast, brunch, or any gathering, this bake will impress your family and friends with its unique flavor profile and inviting aroma.

Hatch Chili Cornbread Breakfast Bake

Looking for a breakfast that’s both comforting and flavorful? Try the Hatch Chili Cornbread Breakfast Bake! This hearty dish combines sweet cornbread with the spicy kick of Hatch green chiles, creating a unique flavor experience. Perfect for brunch or a quick morning meal, this bake is a crowd-pleaser that can satisfy both spicy food lovers and those who prefer milder flavors. Explore the delicious combination of ingredients and enjoy a delightful start to your day!
Print Recipe Pin Recipe

Ingredients
  

1 cup cornmeal

1 cup all-purpose flour

1 tablespoon baking powder

1 teaspoon baking soda

½ teaspoon salt

½ teaspoon ground cumin

1 cup buttermilk

½ cup unsalted butter, melted

3 large eggs

1 cup shredded sharp cheddar cheese

1 cup diced Hatch green chiles (fresh or roasted)

1 cup cooked and crumbled breakfast sausage or a plant-based alternative (optional)

¼ cup chopped green onions

¼ cup chopped fresh cilantro (for garnish)

Sour cream (for serving)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 375°F (190°C). Prepare a 9x13-inch baking dish by greasing it generously with butter or a non-stick cooking spray.

    Mix the Dry Ingredients: In a large mixing bowl, add the cornmeal, all-purpose flour, baking powder, baking soda, salt, and ground cumin. Whisk these ingredients together until they are well mixed and free of lumps.

      Combine the Wet Ingredients: In a separate medium bowl, whisk together the buttermilk, melted unsalted butter, and eggs until the mixture is smooth and well combined.

        Combine Mixtures: Carefully pour the wet mixture into the bowl with the dry ingredients. Gently stir them together until just combined, making sure not to overmix; it's perfectly fine to have a few small lumps remaining in the batter.

          Add Fillings: Fold in the shredded sharp cheddar cheese, diced Hatch green chiles, cooked breakfast sausage (if using), and chopped green onions into the batter. Mix gently to ensure even distribution without overworking the batter.

            Pour into the Baking Dish: Transfer the batter into the prepared baking dish, using a spatula to spread it evenly. Smooth the top if necessary to ensure even baking.

              Bake: Place the baking dish in the preheated oven and bake for 25-30 minutes. The bake is done when the edges are golden brown, and a toothpick inserted into the center comes out clean.

                Cool and Serve: After baking, let the dish cool for about 10 minutes. Cut into squares while warm and serve. For a delightful presentation, garnish each serving with fresh cilantro and a dollop of sour cream.

                  Prep Time, Total Time, Servings: 15 mins | 45 mins | 8 servings

                    Serving Suggestions: This breakfast bake pairs wonderfully with a side of avocado slices or a fresh fruit salad for a complete meal. Enjoy!