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Savory Hatch Chile Cream Cheese Stuffed Cornbread Skillet

hatch chile cream cheese stuffed cornbread skillet - featured image
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A cozy and comforting skillet cornbread stuffed with creamy cream cheese and smoky roasted Hatch chiles, perfect for a warm, flavorful meal.

Ingredients

Scale
  • 1 cup (120g) yellow cornmeal, preferably stone-ground
  • 3/4 cup (90g) all-purpose flour
  • 1 tablespoon baking powder
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 1 cup (240ml) milk, whole or 2%
  • 1 large egg, room temperature
  • 4 tablespoons (60g) unsalted butter, melted
  • 2–3 medium roasted Hatch chiles, chopped and seeds removed
  • 4 ounces (115g) cream cheese, cut into small cubes
  • 1/2 cup (50g) shredded sharp cheddar cheese (optional)

Instructions

  1. Preheat the oven to 400°F (200°C) and place an 8-inch cast iron skillet inside to warm for about 10 minutes.
  2. In a medium bowl, whisk together cornmeal, all-purpose flour, baking powder, sugar, and salt.
  3. In a separate bowl, whisk the egg with milk and melted butter until smooth and slightly frothy.
  4. Pour the wet mixture into the dry ingredients and stir gently with a spatula just until combined; do not overmix.
  5. Fold in the chopped roasted Hatch chiles and shredded cheddar cheese if using; reserve the cream cheese cubes for stuffing.
  6. Carefully remove the hot skillet from the oven and coat the bottom and sides with a teaspoon of butter.
  7. Pour half the batter into the skillet and smooth it evenly.
  8. Scatter the cream cheese cubes evenly over the batter layer.
  9. Spoon the remaining batter over the cream cheese and smooth the top with a spatula.
  10. Bake for 20-25 minutes until the top is golden brown and a toothpick inserted near the edge comes out clean (avoid cream cheese pockets).
  11. Let the skillet cool for about 10 minutes before slicing and serving warm.

Notes

Preheat the skillet before adding batter to achieve a crispy crust. Use full-fat cream cheese for best melting texture. If the top browns too quickly, tent with foil after 15 minutes. Avoid overmixing the batter to keep cornbread tender. Roasting Hatch chiles enhances smoky flavor. Can substitute poblano peppers for milder heat.

Nutrition

Keywords: cornbread, Hatch chile, cream cheese, skillet, savory, easy recipe, comfort food, baked cornbread

Find it online: https://twinkletaste.com/savory-hatch-chile-cream-cheese-stuffed-cornbread-skillet-recipe-easy-and-delicious/