You're going to fall in love with this hatch chile cornbread. It's moist, tender and bursting with roasted chiles and sweet corn.
Course: Breads & Muffins
1cupall purpose flour
1/3cupdiced hatch chiles
2/3cupcorngently squeezed to remove excess moisture
1/2tbspunsalted buttermelted, 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.
-I used freshly roasted hatch chiles, however canned works too!