Hatch Chile Cornbread

My Recipe for homemade Hatch Chile Cornbread. This cornbread is both spicy and sweet. It’s perfect on it’s own with a little butter and warm honey. But it’s even better with homemade chili!

And just like that, i’m kissing summer goodbye. 

It’s time for football, warm homemade chili, and of course, chilis best friend, cornbread.

And specifically hatch chile cornbread that is speckled with hatch pepper that we’ve roasted ourselves. This cornbread is slightly sweet with just enough heat to get your blood pumpin’. It’s addictive. You take one bite and you tell yourself thats it. But nope! You find yourself sneaking back to the container again and again. The sweet, savory, spicy combination just can’t be beat!

Being in the south, I know this recipe is not going to sit well with my fellow southerners. But i’m not sweatin’ it. It’s super moist and loaded with so much flavor. I’ll never make cornbread again without the hatch chiles.

And pair that with homemade chili if you will. Because it’s the chili time of year.

Now let’s talk about them peppas.

Hatch Peppers! They’re only around for like 2 weeks out of the year around my parts, but man, the flavor in this cornbread is AhMaZing when you can use fresh hatch chile and roast them yourself.

If you’ve got a gas range, you’re in luck, the hatch chile roasting is a breeze for you! The rest of us, that are stuck with an electric range, fear not, I’ve got you covered too. Grab your cast iron skillet drop a teaspoon of oil in it and let those peppers char up all nicely on one side before you turn and repeat. Get it all charred up and then pop it into a zip top bag and lock it. Let sit for 10 minutes, that skin is just going to melt off.

Oh and don’t sweat it, if you want to make this cornbread recipe all year round the canned diced chiles will work too. Just be sure to drain out all of that liquid.

What I love about this hatch chile cornbread is that it doesn’t require a stand/hand mixer . I love my stand mixer but sometimes (read: most times) i’m a lazy bum that for one reason or another, hates washing all the components/ giving it a wipe down. I bow my head in shame as I tell you that it usually is decoration in the kitchen most of the year. 

For this cornbread recipe, all the dry ingredients go into one bowl.  The butter is melted in a skillet and the sugar, buttermilk, and eggs go right into that. Then, just pour the wet ingredients into the dry ingredients. And stir in the hatch chilies and BAM! It’s on it’s way into the oven in 10 minutes tops.

Gah!The smells of the cornbread baking make my tummy rumble. I love serving it with a little butter and some warm honey that just makes the cornbread glisten.

The sweet, savory, spicy flavors in each bite of this hatch chile cornbread will have you hooked and coming back for more!

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Yield: 16 pieces

Hatch Chile Cornbread

Prep Time 25 minutes

Cook Time 25 minutes

Total Time 50 minutes

My Recipe for homemade Hatch Chile Cornbread. This cornbread is both spicy and sweet. It's perfect on it's own with a little butter and warm honey. But it's even better with homemade chili!

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Ingredients

• 3 hatch chile peppers
• 1 cup EACH: cornmeal AND all-purpose flour
• 1/2 teaspoon EACH: baking soda, baking powder, AND smoked paprika
• 1/4 teaspoon kosher salt
• 1/2 cup salted butter
• 1/3 cup EACH: brown sugar AND granulated sugar
• 1 cup buttermilk
• 2 eggs

Instructions

1. Position a rack in the center of the oven and preheat the oven to 375ºF. Spray an 8x8 inch square baking pan with cooking spray, set aside.
2. Char the peppers on the grate of your gas range. If you have an electric range, use a cast iron skillet, get it super hot, add 1 teaspoon of oil and allow the pepper to char on all sides. This will take about 8-15 minutes depending on the method that you use. When the peppers are charred, place them in a zip-top bag and zip the bag up to allow the steam to loosen the skin of the peppers. Let sit about 10 minutes. Peel the skin of the peppers and slice down the center. Remove membranes and seeds, then diced the peppers. WASH YOUR HANDS IMMEDIATELY.
3. In a medium bowl, combine the cornmeal, flour, baking soda, baking powder, smoked paprika, and salt, set aside.
4. Heat a skillet over medium heat, add the butter and let it melt completely. When melted, turn off the stove, add the sugar and whisk to combine. Add the buttermilk and the eggs and whisk until they are completed mixed.
5. Pour the wet ingredients into the dry ingredients and stir just until mixed. Small lumps in the batter are fine! Stir in the hatch chiles. Pour the batter into the prepared baking pan. Bake for 25-30 minutes or until a toothpick comes out clean. Mine took exactly 25 minutes. Serve warm with butter and honey.

Notes

• Hatch chile: Instead of using fresh you can use about 6-7 oz. canned diced chile as well. Just be sure to drain the peppers well before using.
• Butter: if you're using unsalted butter, up the quantity of the to 3/4 teaspoon.
• Buttermilk: You can combine 1 tablespoon vinegar with 1 cup of milk and allow it to sit for 5 minutes to become buttermilk.
  

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