This Green Chile Cheddar Hot Water Cornbread is about to become your new favorite recipe. This Southern classic gets a spicy twist with Hatch green chiles and melty cheddar cheese, making it a must-try for any soul food lover. Whether serving it with a big bowl of Slow Cooker Chili or enjoying it with Smothered Oxtails, this fried cornbread recipe is perfect for adding heat and extra flavor to your comfort food. Trust me, once you try this Green Chile Cheddar Hot Water Cornbread, you'll never want plain cornbread again!
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Why You'll Love This Recipe
This recipe combines the simplicity of traditional hot water cornbread with the bold flavors of green chiles and cheddar cheese. It's quick, easy, and perfect for any meal. Whether you know it as corn dodgers, corn pone, or hoecakes, this fried cornbread recipe is a Southern staple with a spicy twist that's hard to resist. Plus, it's a great way to use up any leftover green chiles from your last Southwestern feast!
Looking for other cheesy side dishes? You'll love this Hash-Brown Casserole Recipe!
Ingredients
The ingredients for Hot water Cornbread are very simple. While they would be different if I made a traditional version, this one is slightly different. Basically, I am saying, just trust me to leave the butter and/or bacon fat out of this version.
It's not necessary.
- Fine Ground Cornmeal
- Fresh Hatch Green Chiles
- Freshly Shredded Cheddar Cheese
- Peanut Oil
- Water
- Sugar
- Kosher Salt
If you love Hatch Chile Recipes and soul food as much as I do, take a look at this amazing recipe for Hatch Chile Bacon Hominy Fritters.
Step-by-Step Instructions
Step 1: Shred all of the cheese and add to a large mixing bowl. Add all other dry ingredients (cornmeal, salt, and sugar) to the same bowl and mix well.
Step 2: Add 2 cups of water to a large pot and add chiles. Bring to a rolling boil.
Step 3: Slowly add the water and chile mixture to the dry ingredients, a little at a time, constantly stirring. Once it is all mixed, it should have an oatmeal-like texture.
Step 4: Heat the oil in a cast iron skillet to 375 degrees. Using a spoon or spatula, spoon out a portion into the oil and form it into patties. The mixture will yield eight patties. Once the edges begin to brown, flip over and let cook for a couple more minutes until crispy. Remove the patties to a wire rack to let excess grease drip off. Serve warm.
Expert Tips
- Cheese Options: Switch up the cheddar with Monterey Jack or Pepper Jack for an extra kick.
- Chiles: Hatch green chiles are ideal, but you can use canned green chiles in a pinch.
- Make it Ahead: The batter can be prepared a few hours in advance and stored in the refrigerator until ready to fry.
Recipe FAQs
Yes, you can use canned green chiles. However, the fresh green chiles that I recommend using for this recipe and all of my others as well, will add so much more flavor and heat to your dishes you'll wonder why you've ever used canned before.
While frying gives the cornbread a crispy exterior, you can bake them in a preheated 400°F oven in a greased cast iron skillet. It will have a different texture but will still be delicious.
Hot water cornbread is best eaten fresh, but if making them ahead, just let them cool and then store them in an airtight container at room temperature. If you have leftovers, place the airtight container in the refrigerator for up to 3 days. Reheat in a skillet or airfryer to restore their crispy texture.
You can use any melty cheese, such as Monterey Jack, Pepper Jack, or even smoked Gouda. Each will give the cornbread a slightly different flavor profile.
More Recipes You'll Love
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📖 Recipe
Green Chile Cheddar Hot Water Cornbread
Ingredients
- 2 Cups Fine Ground Yellow Cornmeal
- 2 tsp. Sugar
- 1 tsp, Kosher Salt
- ½ Cup Sharp Cheddar Cheese Finely Shredded
- 2 Cups Water Boiling
- ¼ Cup Fresh Roasted Hatch Green Chiles Chopped
- Peanut, vegetable, or Canola Oil For Frying
Instructions
- Shred all of the cheese and add to a large mixing bowl.
- Add all other dry ingredients (cornmeal, salt, and sugar) to the same bowl and mix well.
- Add 2 cups of water to a large pot and add chiles. Bring to a rolling boil.
- Slowly add the water and chile mixture to the dry ingredients, a little at a time, constantly stirring. Once it is all mixed, it should have an oatmeal-like texture.
- Heat the oil in a cast iron skillet to 375 degrees. Using a spoon or spatula, spoon a portion into the oil and form it into patties. The mixture will yield eight patties.
- Once the edges begin to brown, flip over and cook for a couple more minutes until crispy.
- Remove the patties to a wire rack to let excess grease drip off.
- Serve warm.
Video
Notes
- Cheese Options: Switch up the cheddar with Monterey Jack or Pepper Jack for an extra kick.
- Chiles: Hatch green chiles are ideal, but you can use canned green chiles in a pinch.
- Make it Ahead: The batter can be prepared a few hours in advance and stored in the refrigerator until ready to fry.
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