Hatch Green Chile Cornbread
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!
Servings: 9 servings
Ingredients
dry ingredients
- 1 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
- 1/2 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
- Set oven to 400F
- Lightly butter a 9 or 10 inch tart pan, or cake pan. If you are going to want to remove it from the pan for slicing, line the bottom with a piece of parchment.
- Whisk the dry ingredients together, set aside.
- In a large mixing bowl whisk the eggs, buttermilk, and cooled butter together. Stir in the chiles.
- Fold the dry ingredients into the wet, mixing just until combined.
- Spread the batter evenly into the prepared pan. Top with a few extra chopped chiles.
- 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.
- If you are removing from the pan, let cool for about 15 minutes before carefully inverting the pan. It should slide out easily.
- Slice into squares or wedges, and serve warm or at room temperature.
Nutrition
Calories: 282 kcal · Carbohydrates: 38 g · Protein: 5 g · Fat: 13 g · Saturated Fat: 7 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 4 g · Trans Fat: 1 g · Cholesterol: 65 mg · Sodium: 565 mg · Potassium: 275 mg · Fiber: 2 g · Sugar: 13 g · Vitamin A: 409 IU · Vitamin C: 5 mg · Calcium: 101 mg · Iron: 2 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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