Southwest-Inspired Hatch Green Chile Pumpkin Cornbread Recipe

There’s something about fall in the Southwest that feels both comforting and bold. The air cools, the leaves change, and kitchens come alive with the rich, earthy aroma of roasted chiles, warm spices, and golden cornmeal.

It’s a season of deep flavors and meaningful traditions, and one of Shamrock Foodservice’s branch chefs has captured that spirit perfectly with a recipe that pays homage to both the harvest and the region’s diverse cultural roots.

“Growing up in New Mexico, I’ve always loved the fall ingredients that define our Southwest region,” says Chef Rodney. “The inspiration behind this cornbread was to incorporate ingredients from our Native, Spanish, and Mexican roots and layer together the sweet, savory, and spicy flavors of the season. This recipe does exactly that.”

Made with Shamrock Farms Milk, Shamrock Farms Butter, and Bountiful Harvest Pumpkin Purée, this cornbread bakes to golden perfection in a cast-iron skillet. It’s finished with a glossy Chipotle Honey Butter glaze and topped with toasted pepitas for a satisfying crunch.

Whether served alongside a hearty chili, roasted pork loin, or as part of a holiday spread, this dish delivers an authentic taste of place. It’s truly a celebration of culture, craft, and connection to the season.

1. Preheat oven to 375°F. Grease a cast-iron skillet and preheat it in the oven.
2. In a large mixing bowl, combine all dry ingredients.
3. In a separate bowl, whisk together wet ingredients until smooth.
4. Add wet mixture to dry and stir until well combined.
5. Pour batter into the hot skillet and bake for 30 minutes, until golden brown.
6. Brush the top with Chipotle Honey Butter for a glossy finish and garnish with roasted pepitas.
7. Let rest for 15–20 minutes before cutting. Serve warm.

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