You’re going to fall in love with this hatch chile cornbread. It’s moist, tender and bursting with roasted chiles and sweet corn.
Today I’m combining obsession with cornbread and my love for roasted hatch chiles in this delicious, seasonal recipe. Hatch chiles have finally arrived! Who’s excited??!! Our local grocery store roasts them by the bushel each weekend, and I’ve been dying to share some of my recipes with you guys. I’ve been chopping them up and tossing them into everything. Mostly Mexican-inspired dishes, but also random ones like corn fritters and this cornbread.
You’ll need about 5 roasted hatch chiles. Simply rinse or wipe the charred skin off. A little bit of that roasted goodness adds flavor, but we don’t want black chunks in our bread. So take a few extra minutes to clean them up. If you’re unable to find fresh chiles, feel free to grab a can of diced hatch chiles and use those!
You’ll mix up the batter first (it comes from my favorite cornbread recipe ever), then you’ll fold in the chiles and the corn. Normally I wouldn’t add kernels of corn to my cornbread, but since we’re adding chunks of chile, I thought it would be nice to have some more texture and sweetness to balance it all out. Feel free to omit the corn, no judgements here.
Bake the cornbread until the middle is firm and the top is golden brown. You may need to bake the cornbread a tad bit longer due to the moisture from the add-ins. Check on it at the 25 minute mark and go from there. This cornbread was a fun little treat for us. It wasn’t the norm, which I really loved. It would be prefect with a bowl of chili or a plate full of BBQ! Enjoy.
Hatch Chile Cornbread Recipe
- 8 tbsp unsalted butter - melted
- 1/2 cup granulated sugar
- 1/4 cup honey
- 2 eggs - room temperature
- 1 cup buttermilk - room temperature
- 1 cup all purpose flour
- 1 cup cornmeal
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1/3 cup diced hatch chiles
- 2/3 cup corn - gently squeezed to remove excess moisture
- 1/2 tbsp unsalted butter - melted, for brushing
- Preheat oven to 375 degrees. Spray or lightly butter an 8x8 inch glass or metal baking pan, set aside.
- In a large mixing bowl, combine the melted butter, sugar and honey. Whisk in the eggs one at a time, beating until the mixture is smooth. Add the buttermilk and mix to combine.
- In a medium mixing bowl whisk together the flour, cornmeal, salt and baking soda. Gradually add the dry ingredients to the wet ingredients, along with the chiles and corn, stirring with a spatula until only a few lumps remain. Pour the batter into the prepared pan, smoothing the top with the spatula to create an even layer. Allow the batter to sit for 3 minutes before placing in the oven to bake.
- Bake for 27-35 minutes or until the top is golden brown and a cake tester inserted into the center comes out clean. You may need to place a piece of foil over the top at the 20 minute mark to prevent over-browning. Remove from the oven, brush the top with butter and allow to cool for 5-10 minutes before slicing and serving.