Description
Roasted Hatch green chiles and sweet corn take this Hatch Green Chile Cornbread to the next level with a balanced smoky, savory flavor. It’s a great side for any meal.
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
1. Preheat the oven to 375°F. Grease an 8×8-inch baking pan.
2. In a large bowl, whisk melted butter, sugar, and honey until smooth. Add eggs one at a time, then whisk in buttermilk.
3. In a separate bowl, whisk flour, cornmeal, salt, and baking soda.
4. Stir the dry ingredients into the wet ingredients. Fold in hatch chiles and corn.
5. Pour batter into prepared pan. Let sit for 3 minutes.
6. Bake 27–35 minutes, covering with foil at 20 mins if needed. A tester should come out clean.
7. Brush top with melted butter. Cool 5–10 minutes before slicing.
Notes
Fresh or canned Hatch chiles both work well.
Store at room temp (2 days), refrigerate (5 days), or freeze (3 months).
Reheat in oven or microwave before serving.
- Prep Time: 8 minutes
- Cook Time: 30 minutes
- Category: Breads & Muffins
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 13g
- Sodium: 164mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0.3g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 44mg
Keywords: Hatch Chile Cornbread, Hatch Green Chile Cornbread, cornbread with hatch chiles