Picture a golden‑crusted cornbread that rises like a sunrise, cradling a bubbling layer of spicy Hatch green chili, smoky sausage, and melty cheese. This is the Spicy Hatch Chili Cornbread Breakfast Bake—comfort food turned brunch masterpiece.
What makes it special is the marriage of New Mexican Hatch chilies, known for their bright heat, with a sweet‑savory cornbread batter. The result is a dish that’s simultaneously hearty, slightly spicy, and wonderfully tender.
Morning crowds, weekend brunches, or even a lazy Sunday dinner will adore this bake. It satisfies meat‑lovers, veggie fans (just swap the sausage), and anyone craving a filling start to the day.
The process is straightforward: whisk a quick cornbread batter, layer a pre‑cooked chili mixture, fold in cheese, then bake until the top is a deep amber and the interior is set. Minimal hands‑on time, maximum flavor.
Why You'll Love This Recipe
Bold, Authentic Heat: Hatch chilies bring a clean, peppery fire that awakens the palate without overwhelming the delicate cornbread, delivering a balanced kick every bite.
One‑Dish Convenience: All the components bake together in a single pan, so you spend less time washing dishes and more time enjoying a hearty breakfast.
Make‑Ahead Friendly: Assemble the night before, refrigerate, and pop it in the oven for a stress‑free morning—perfect for busy families.
Customizable Core: Swap sausage for chorizo, add black beans for extra protein, or go vegetarian with roasted sweet potatoes; the base stays deliciously the same.
Ingredients
The backbone of this bake is a simple cornmeal batter that yields a moist, tender crumb. The chili layer brings smoky pork sausage, fire‑kissed Hatch chilies, tomatoes, and aromatics that meld together while baking. Sharp cheddar and a sprinkle of pepper jack add richness and a satisfying melt. Finishing touches of fresh cilantro and a drizzle of sour cream bring brightness and contrast.
Cornbread Base
- 1 cup yellow cornmeal
- ½ cup all‑purpose flour
- 1 tablespoon baking powder
- ¼ teaspoon salt
- 1 cup buttermilk, room temperature
- 2 large eggs, lightly beaten
- ¼ cup melted unsalted butter
Chili Mixture
- ½ pound ground pork sausage (or turkey sausage)
- 1 (4‑ounce) can diced Hatch green chilies, drained
- 1 cup canned diced tomatoes, drained
- ½ cup diced red bell pepper
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
Cheese & Toppings
- 1 cup shredded sharp cheddar cheese
- ½ cup shredded pepper jack cheese
- ¼ cup fresh cilantro, chopped (optional)
- ½ cup sour cream, for serving
Seasonings
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ¼ teaspoon black pepper
Every component plays a purpose: the cornmeal gives structure, while the buttermilk adds tang and tenderness. Sausage introduces smoky depth, and Hatch chilies provide a bright, lingering heat that cuts through the richness of the cheese. The blend of sharp cheddar and pepper jack creates a gooey, slightly spicy melt that binds the layers together, while cilantro and sour cream finish the dish with freshness and creaminess.
Step-by-Step Instructions
Preparing the Cornbread Batter
In a large mixing bowl whisk together cornmeal, flour, baking powder, and salt. In a separate bowl combine buttermilk, eggs, and melted butter. Pour the wet mixture into the dry ingredients and stir just until combined—overmixing would make the cornbread tough. Set aside while you build the chili layer.
Cooking the Chili Mixture
- Sauté aromatics. Heat olive oil in a skillet over medium heat. Add the chopped onion and red bell pepper, cooking 4‑5 minutes until softened. Stir in the minced garlic and cook another 30 seconds, careful not to brown.
- Brown the sausage. Crumble the ground pork sausage into the pan. Cook, breaking it up with a spoon, until no longer pink and edges turn golden, about 6‑7 minutes. This step builds flavor through Maillard reactions.
- Incorporate chilies and tomatoes. Add the drained Hatch green chilies and diced tomatoes. Sprinkle in cumin, smoked paprika, and black pepper. Stir, then let the mixture simmer 5 minutes so the flavors meld and excess liquid evaporates.
Assembling the Bake
Preheat your oven to 375°F (190°C) and lightly grease a 9‑inch square baking dish. Spread the prepared cornbread batter evenly across the bottom, creating a smooth layer. Spoon the hot chili mixture over the batter, spreading it gently with a spatula. Sprinkle the combined sharp cheddar and pepper jack cheeses across the top, ensuring full coverage for that melty crust.
Baking & Finishing
Place the dish in the preheated oven and bake for 30‑35 minutes, or until the cornbread top is deep golden and a toothpick inserted near the center comes out clean. Let the bake rest 10 minutes; this allows the interior to set and makes slicing easier. Garnish with fresh cilantro and serve each slice with a dollop of sour cream for cool contrast.
Tips & Tricks
Perfecting the Recipe
Room‑temperature dairy. Let the buttermilk and melted butter sit out for 10 minutes before mixing; this prevents a lumpy batter and yields a tender crumb.
Don’t over‑mix. Stir the batter only until the flour disappears. Over‑mixing develops gluten, which can make the cornbread dense instead of fluffy.
Pre‑sauté the vegetables. Cooking the onion and pepper first releases their sugars, adding depth to the chili layer.
Rest before serving. A 10‑minute rest after baking lets the steam settle, making clean slices and preventing a soggy bottom.
Flavor Enhancements
Add a splash of fresh lime juice just before serving for bright acidity. Fold in a tablespoon of chopped roasted corn kernels for extra sweetness and texture. For a smoky boost, stir in a pinch of chipotle powder with the chilies.
Common Mistakes to Avoid
Skipping the rest period results in a gummy interior. Using canned chilies straight from the jar without draining can make the bake soggy. Finally, baking at too low a temperature yields a pale top; always preheat the oven fully.
Pro Tips
Use fresh Hatch chilies. If you can find them in season, their flavor surpasses canned versions and adds authentic New Mexican heat.
Invest in a kitchen scale. Measuring flour and cornmeal by weight ensures consistency, especially in baking.
Broil for a finish. In the last 2 minutes, switch to broil to achieve an extra‑crisp, caramelized cheese crust—watch closely to avoid burning.
Make a double batch. The bake freezes well; double the recipe, freeze half, and have a ready‑made breakfast for hectic mornings.
Variations
Ingredient Swaps
Replace pork sausage with chorizo for a deeper spice profile, or swap it for crumbled breakfast turkey for a leaner option. If you prefer a vegetarian version, use sautéed crumbled tempeh or a mix of black beans and corn. Swap cheddar for Monterey Jack or a Mexican blend if you like extra melt.
Dietary Adjustments
For gluten‑free, use a certified gluten‑free flour blend and ensure your baking powder is gluten‑free. To make it dairy‑free, substitute butter with coconut oil and use dairy‑free cheese alternatives. Keto diners can replace cornmeal with almond flour and use a low‑carb sweetener in place of any added sugar.
Serving Suggestions
Pair the bake with a simple avocado‑lime salad for creaminess, or serve alongside roasted sweet‑potato wedges for extra heartiness. A side of fresh fruit salsa adds a sweet‑tart contrast, while a glass of chilled margarita or a robust cold brew coffee rounds out a brunch spread.
Storage Info
Leftover Storage
Allow the bake to cool to room temperature, then cut into individual squares. Store in an airtight container or wrap tightly with plastic wrap and aluminum foil. Refrigerate for up to four days. For longer keeping, freeze portions on a parchment sheet, then transfer to a zip‑top freezer bag; they’ll stay fresh for three months.
Reheating Instructions
Reheat refrigerated slices in a 350°F (175°C) oven for 12‑15 minutes, covered with foil to retain moisture, then uncover for the last 3 minutes to crisp the top. In the microwave, heat a single portion on medium power for 1‑2 minutes, adding a splash of milk or broth to keep it from drying out.
Frequently Asked Questions
This Spicy Hatch Chili Cornbread Breakfast Bake brings together bold New Mexican heat, comforting cornbread, and melty cheese in a single, crowd‑pleasing dish. With clear steps, helpful tips, and flexible variations, you can tailor it to any dietary need or flavor preference. Feel free to experiment with proteins, veggies, or spice levels—making it your own is part of the fun. Serve hot, share generously, and enjoy a breakfast that feels both rustic and refined.
