Preheat the Bull Grill to medium-high (approximately 375°F). Grease an 8x8-inch baking dish with cooking spray or butter. Whisk together the cornmeal, flour, sugar, baking powder, and salt in a large bowl until well combined.
Whisk together the buttermilk, melted butter, and eggs in a separate bowl until smooth.
Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix; the batter will be slightly lumpy.
Gently fold in the grated cheddar cheese and diced roasted Hatch green chiles. The chiles’ smoky and slightly spicy flavors will infuse the cornbread with a delightful kick. Pour the batter into the prepared baking dish, spreading it evenly.
Set the innermost burners to off or low on the Bull Grill, but leave the outer burners on medium-high. Place the baking dish in the center of the Bull Grill for about 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. Once baked, remove the cornbread from the grill and let it cool in the baking dish for a few minutes before slicing and serving.
Serve the Hatch Chile Cornbread warm as a side dish to complement barbecued meats, or enjoy it as a delicious snack.
Store any leftover cornbread in an airtight container at room temperature for 2-3 days. To reheat, simply warm slices in the microwave or oven until heated.
