Hatch Chile Cornbread Recipe
You're going to fall in love with this hatch chile cornbread. It's moist, tender and bursting with roasted chiles and sweet corn.
Servings: 14 slices
Calories: 210kcal
Ingredients
- 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
Instructions
- 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.
Notes
-I used freshly roasted hatch chiles, however canned works too!
Nutrition
Serving: 14serving | Calories: 210kcal | Carbohydrates: 30g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 44mg | Sodium: 171mg | Potassium: 103mg | Fiber: 2g | Sugar: 14g | Vitamin A: 295IU | Vitamin C: 2mg | Calcium: 28mg | Iron: 1mg