Hatch Green Chile Cornbread

Hatch Green Chile Cornbread ~ theviewfromgreatisland.com

Hatch peppers reign supreme in the chile world, so make the most of them with this tender, moist Hatch Green Chile Cornbread — it’s an irresistible combination of sweet and heat!

Hatch Green Chile Cornbread is tender and moist, ever so slightly sweet, with a definite spicy kick and it goes with everything this fall! | theviewfromgreatisland.com

It’s hard to call this Hatch Green Chile Cornbread a side dish because it’s going to hog center stage no matter what you serve it with.  It’s got a wonderful crumb, a hint of sweetness from brown sugar, and all kinds of smokey heat from those roasted Hatch chiles.   A pat of butter and a drizzle of local honey takes the whole thing and pitches it right over the top.  This is cornbread like you’ve never had it before.

Hatch Green Chile Cornbread makes the perfect side for fall soups and stews. | theviewfromgreatisland.com

Remember Hatch chiles from last week’s Hatch Green Chile Dip?  I had some of those roasted peppers leftover and my head’s been spinning with recipe ideas.  Hatch is a variety of chile that only grows in the valley around Hatch, New Mexico, and they have a super short season from August through part of September.  They happen to have fabulous flavor, too, so they’ve got something of a cult following.  You can buy Hatch chiles fresh, if you can find them, but you’ll have to roast them yourself.  Or you can get ready-roasted and skinned peppers in frozen packets right from the source.  Mine are from The Hatch Chile Store, and they’re available year round, which is great if you develop a taste for them and decide you can’t live without a regular Hatch pepper fix.

Hatch Chile Peppers

The fresh peppers (above) can be roasted under the broiler until blackened.  Wrap immediately in plastic and let them steam for about 15 minutes.  The skins will peel off easily and the roasted pepper is ready to use.  You can see complete instructions here.

Steaming roasted Hatch chiles for Hatch Green Chile Cornbread | theviewfromgreatisland.com

The  packaged pre-roasted hot peppers (below) just need a quick chop,  I leave the seeds in for extra heat.  The mild peppers come already chopped and ready to fold into the cornbread batter.

Roasted Hatch chile peppers for Hatch Green Chile Cornbread ~ theviewfromgreatisland.com

Speaking of cornbread, it’s your best buddy when you need to put something wholesome and comforting on the table in no time, and it’s so accommodating when it comes to variations.  Some of my best recipes are cornbreads that I’ve ‘jazzed’ up in one way or another.  Like my all-time favorite Pumpkin Cornbread…it goes so well with chili.  But then again my Zucchini Cornbread was fabulous, and the Kale version is amazing.  OK, so back to Hatch chiles…

Hatch Green Chile Cornbread is the perfect side for soups, chilis, and stews, it's got a subtle hint of sweetness and a definite spicy kick! ~ theviewfromgreatisland.com

These slender green chiles are as famous for their robust flavor as they are for their heat, so it’s nice that they come in a mild form, too.  I mixed about 2/3 mild with 1/3 hot, and it’s perfect for me.

Hatch peppers reign supreme in the chile world, so make the most of them with this tender, moist Hatch Green Chile Cornbread --- it's an irresistible combination of sweet and heat! ~ theviewfromgreatisland.com

Hatch Green Chile Cornbread

Hatch Green Chile Cornbread

Ingredients

    dry ingredients
  • I cup yellow cornmeal
  • 1 cup all purpose flour
  • 1 Tbsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1/2 cup packed brown sugar
    wet ingredients
  • 2 large eggs
  • 1/2 cup buttermilk
  • 1 stick, 1/2 cup, unsalted butter, melted and cooled slightly
  • 1 cup chopped roasted Hatch Chiles (hot, mild, or a mix) plus a few more for sprinkling on top

Instructions

  1. Set oven to 400F
  2. Lightly butter a 9 or 10 inch tart pan, or round cake pan
  3. Whisk the dry ingredients together, set aside.
  4. In a large mixing bowl whisk the eggs, buttermilk, and cooled butter together. Stir in the chiles.
  5. Fold the dry ingredients into the wet, mixing just until combined.
  6. Spread the batter evenly into the prepared pan. Top with a few extra chopped chiles.
  7. Bake for 30-35 minutes until risen, browned along the edges, and done in the center. You can check with a toothpick. Cool on a rack or serve hot from the pan.
http://theviewfromgreatisland.com/hatch-green-chile-cornbread-recipe/

notes:

  • Double the recipe for a 9×13 pan, and the cooking will probably be a little longer.  Cornbread cooks surprisingly quickly, though, so be alert.  Depending on your pan and your oven, the cooking time can vary.

Hatch Green Chile Cornbread ~ theviewfromgreatisland.com

 

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Hatch Green Chile Cornbread is a tantalizing combination of sweet and heat! | theviewfromgreatisland.com

 

 

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22 Comments

  • Reply
    Jessi
    February 11, 2017 at 2:22 pm

    O.M.G. These are delicious! I made one batch to take to a brunch, but after I tasted them, I decided I NEEDED more for me!! So I made another batch. WOW! This is a KEEPER!

  • Reply
    Laura | Tutti Dolci
    September 6, 2016 at 3:57 pm

    Now this is a fine looking cornbread! Serving it with honey and butter is a must!

  • Reply
    Jules @ WolfItDown
    September 6, 2016 at 2:06 pm

    Me o my! This sounds fantasmical!
    I remember yonks ago when I had my sister over visiting from Norway, and one of the mornings (she is a big fan of lie-ins…) I made us cornbread for breakfast! The smell was divine and I had one chuffed guest a short hour later ^ ^ This recipe here sounds amazing! I have never even heard of Hatch chilies, BUT we have a lovely local Mexican food shop not far from here :) Totally worth the trip if I know I can make this at the end of the wee trip :) x

  • Reply
    Susan
    September 6, 2016 at 12:36 pm

    I used to have a green chile cornbread recipe, but didn’t care much for it. So I’m interested in trying this one, because I like a good green chile cornbread. (I still fondly remember one that was full of cheese and sour cream from back in the 70s…)

  • Reply
    Adina
    September 5, 2016 at 2:52 am

    Interesting combination, the chillies with sugar and honey. I would love to try this!

  • Reply
    Allie | In This Kitchen
    September 4, 2016 at 2:35 pm

    Yes, I LOOOVE green chiles. I’m not sure I’ve had true Hatch ones, but I have heard about them (mainly from Use Real Butter) and I’m so ready to try them.

  • Reply
    cheri
    September 3, 2016 at 6:55 am

    I could devour a whole pan of this myself Sue, love cornbread and you always make the best. Hatch chilies have such an amazing flavor, just in time for football season.

  • Reply
    Laurel
    September 2, 2016 at 2:11 pm

    We just tried out our new chile roaster yesterday, we were lucky to, find Hatch Chiles on sale. We are used to doing at least 5 bags/bushels a year from the years we spent in New Mexico and Arizona. So glad to see them available in Idaho, now. I’m going to try the cornbread with blue cornmeal in honor of my Hopi friends.

    • Reply
      Sue
      September 2, 2016 at 2:38 pm

      How lucky you are to have a chile roaster, and I LOVE the idea of using blue cornmeal, let me know how that turns out :)

  • Reply
    Kylee
    September 2, 2016 at 11:58 am

    I’m totally making this. My husband will think he’s in heaven! It looks really really good!

    • Reply
      Sue
      September 2, 2016 at 11:58 am

      let us know how it works for you!

  • Reply
    Liz @ I Heart Vegetables
    September 2, 2016 at 11:34 am

    Yum!!! This looks like the best side dish to a big bowl of chili! I’m getting excited for fall foods now :)

  • Reply
    pat
    September 2, 2016 at 10:43 am

    Sue, for days I have wanted to try cornbread using Bob’s Red Mill coarse grind cornmeal. This recipe looks superb. I am from the deep south, the state of Georgia to be exact. Folks around these parts do not use sugar in cornbread. Even without it it sounds just fabalous. Now if I can find
    those fantastic Hatch Chilies. Thank you.

    • Reply
      Sue
      September 2, 2016 at 11:09 am

      Check out the link to The Hatch Chile store, Pat, they can send you what you need. I love coarse ground cornmeal, that should make a really nice bread, and let us know how it is without the sugar!

  • Reply
    Mary
    September 2, 2016 at 10:34 am

    Cornbread is a weakness of mine. I love how endlessly adaptable it is. I’ve never made it with hatch chiles before, but it sounds wonderful!

  • Reply
    Tracy | Baking Mischief
    September 2, 2016 at 9:24 am

    I’m usually a super sweet and cakey cornbread kind of girl, but oh man, those chilies in there are calling to me. Might make me reconsider my cornbread stance! ;)

  • Reply
    Willow | Will Cook For Friends
    September 2, 2016 at 8:29 am

    You know, I love cornbread but have never, ever made it from scratch. I think it’s about time I do something about that. All your cornbread variations sound amazing (that pumpkin cornbread? yes please!) but I especially love something with a little heat and sweet like this recipe. I foresee a big batch of chili coming up in my future!

    • Reply
      Sue
      September 2, 2016 at 8:42 am

      You know Willow cornbread is one of the easiest things to make, and it’s almost foolproof. And yes, the pumpkin cornbread is my absolute favorite, and yes, you need to make this hatch cornbread to go with chili, you’ve just made me very hungry…

  • Reply
    Angie@Angie's Recipes
    September 2, 2016 at 8:18 am

    This is awesome! The dark brown crust of this chile cornbread looks too dang good!

    • Reply
      Sue
      September 2, 2016 at 8:44 am

      I love it when you can get a crisp crust but the inside is still soft and moist…I can’t stand a dry cornbread, and the chiles make all the difference in this one.

  • Reply
    Jennifer @ Seasons and Suppers
    September 2, 2016 at 6:50 am

    Love cornbread and sound perfect with those wonderful hatch peppers!

  • Reply
    Tricia @ Saving room for dessert
    September 2, 2016 at 5:30 am

    Oh my … I won’t be able to stop thinking about this recipe until I try it! My husband would flip for a pan of this deliciousness :) Wonderful recipe Sue!

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