Hatch Chile Cornbread

Cakes, Scones & Muffins, Vegetarian

Hatch Chile Cornbread

Cornbread makes my face turn into that heart-eyed emoji that I use like every single day of my life to express myself. I sort of wish I could write a whole blog post in emojis because today is one of those days when I feel like I have nothing to say. Do you have those days? When you’re sort of like, here’s a recipe for such and such BYEEEE!

This week has been hot hot in Los Angeles and I’ve been avoiding my oven like the plague. The only that that could even remotely tempt me is this cornbread because it’s more like cake than bread. And I’m not mad about that.

Hatch Chile Cornbread

I know southerners are super finnicky about their cornbread but I like mine this way: a little sweet, a little spicy and soft. I like to use corn flour over corn meal. It’s more fluffy and soft. If you can’t find corn flour, by all means, use cornmeal—it’ll work. I’ve been searching for a recipe for cornbread that’s more cake like and when I found this one, I figured it would probably need a ton of work, but it’s kind of perfect.

Hatch Chile Cornbread

Hatch Chile Cornbread

Hatch Chile Cornbread

I added the charred hatch chiles and served it with maple syrup and a large pat of butter. It’s near perfect.

Every single year I wait for hatch chiles. There’s a grocery store here in Los Angeles that always roasts them right in the front and it always makes me want to buy a million.

I bought the spicy ones (my grocery store labeled them medium and spicy). I can’t think of a better application other than maybe this macaroni and cheese I posted a few years back.

This weekend I’m actually posting one of my monthly round-ups that I’ve recently abandoned, so check back for that! I have lots of random things to say!

Hatch Chile Cornbread

Hatch Chile Cornbread

Hatch Chile Cornbread

Prep Time: 10 minutes

Cook Time: 17 minutes

Total Time: 27 minutes

Serving Size: 6 to 8

Hatch Chile Cornbread

Ingredients

  • 3 hatch chiles
  • 1 cup corn flour or corn meal
  • 1 cup all-purpose flour
  • 1/2 teaspoons salt
  • 1/2 teaspoon baking soda
  • 1/2 cup unsalted butter, plus a few tablespoons more for serving
  • 2/3 cup white sugar
  • 1 cup buttermilk
  • 2 large eggs
  • Maple syrup, for servingtermilk
    2 large eggs
    Maple syrup, for serving

Directions

  1. Place the hatch chiles on the grates of your gas range and turn the heat to high. Rotate the chiles until they’re evenly charred on all sides. Immediately transfer them to a cutting board and using the blade of a knife, scrape the charred skins off of the peppers. Slice open the peppers and discard the seeds. Dice the softened peppers and set them aside. Beware that these are spicy so don’t rub your eyes!
  2. Preheat the oven to 375 degrees F. I used four 4-inch cast iron skillets but a 10-inch would work just as well. Grease whatever skillet(s) you’re using with cooking spray or oil.
  3. In a large bowl, whisk together the corn flour (or cornmeal if using), all-purpose flour, salt and baking soda.
  4. In a medium skillet, set over medium heat, melt the butter. Once melted turn off the heat and stir in the sugar. Pour in the buttermilk and crack in the eggs and beat until well combined. Pour the wet ingredients into the dry and stir. The batter will resemble a very wet pancake batter. A few lumps are totally fine and good! Fold in the chopped hatch chiles. Pour the batter into the prepared cast iron skillets or cast iron skillet.
  5. Transfer to the oven and bake for 17 to 22 minutes, or until a toothpick inserted in the center comes out clean. A heads up: if you’re using a big cast iron skillet, the baking time will be longer, about 30 to 35 minutes. Slice it up and serve with butter and a drizzling of maple syrup.
http://www.acozykitchen.com/hatch-chile-cornbread/

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17 Comments

  • Reply Katrina @ Warm Vanilla Sugar August 28, 2015 at 6:08 am

    Cornbread is the dang best. I love this fun version!

  • Reply Mollie August 28, 2015 at 7:32 am

    Cornbread makes my mouth WATER… but cornbread with CHILES?! I can’t deal. I need this right away.

    xoxo Mollie
    http://www.molliebellezza.com

  • Reply Sydney | Modern Granola August 28, 2015 at 9:10 am

    Cornbread is the secret to happy life, in my experience. I’m in love with the hatch chili flavor, but I’ve not had it once this season! That’s going to have to change. Your recipe sounds amazing. I would sacrifice the coolness of my kitchen for this cornbread 🙂
    xx Sydney

  • Reply Robin August 28, 2015 at 10:26 am

    We always have a ton of fresh, just roasted Hatch chilies at our house as soon as they hit the market because my husband grew up in New Mexico. I’ll be making these today! LOVE YOUR BLOG.

  • Reply todd wagner August 28, 2015 at 3:37 pm

    That’s exactly how I feel about every one of my posts… I love reading what you write though, so pleeease don’t stop 🙂 However an emoji post would be hilarious, lol! It doesn’t get much better than chili and cornbread. Hooray for the roundup!! Can’t wait.

  • Reply Kathryn @ The Scratch Artist August 28, 2015 at 4:08 pm

    I went to college in New Mexico and it was the first time I ever had hatch chiles. WHOA! SO FREAKING GOOD. Then I had them in cornbread. WHOA! ARE YOU KIDDING ME!? So I am all in for this recipe! Thanks for reminding me of my green chile college days.
    P.S. I totally agree about the emoji! I find myself thinking in them … not sure if I should be disturbed or just give into it … (insert guy with the straight face)

  • Reply Currently Crushing On – aug 29 2015. | How Sweet It Is August 29, 2015 at 3:51 am

    […] look at the butter on this cornbread. Perfection? For […]

  • Reply Gaby Dalkin August 29, 2015 at 10:00 am

    YESSS to Hatch Chiles! Double YESS to putting them into cornbread and adding maple syrup! This is totally easing the transition into fall for me 🙂

  • Reply Dea August 29, 2015 at 10:22 am

    What do you mean by corn flour? Is that a masa, P.A.N., or corn starch? Where I come from, it’s the latter, but that does not seem right.

  • Reply Kara | Sorghum and Starch August 29, 2015 at 12:30 pm

    OMG hatch chiles! This cornbread looks awesome!! The farmer’s market is selling hatch chiles and I have an excuse to get some now!

    http://www.sorghumandstarch.com

  • Reply Eileen August 29, 2015 at 3:38 pm

    Oh man, this cornbread sounds so good. I bet it would be the best thing ever alongside a bowl of hearty chili!

  • Reply Celia Bancroft August 29, 2015 at 7:46 pm

    Having lived in New Mexico (land of Hatch green chile) I thought you might like to hear how most people handle their chile after having charred it. Put them in a brown paper bag and let the chiles cool off in the bag. When you pull them out the skin comes off quite easily with just your fingers and you don’t have to handle hot peppers. I think you will be impressed with the results.

    • Adrianna Adarme
      Reply Adrianna Adarme August 29, 2015 at 8:02 pm

      I’ve done it your way before! But for me I don’t see much of a difference. I used to put them in a ziploc and allow them to steam but found that it took the same force (which isn’t a lot) if they just cooled on a cutting board and then were scraped off with a knife. And this way I don’t have to touch hot peppers!

  • Reply Valeria September 12, 2015 at 5:04 pm

    Just made this cornbread today for dinner (I paired it with some home made chili) it was AMAZING!! This recipe got me to get my late mother-in-law’s old iron skillet cured and ready, I like to think that her cooking spirit is on that iron skillet 🙂 🙂 This cornbread was the first thing I have ever cooked on an iron skillet and it was delicious and just super amazing!! 🙂 🙂 Thank you so much for this recipe!! 🙂 🙂

    • Adrianna Adarme
      Reply Adrianna Adarme September 13, 2015 at 10:01 am

      This is so so special. Thank you so much for choosing my recipe. I’m really flattered and even more happy that it turned out amazingly. xoxo

  • Reply mallory February 14, 2017 at 5:43 am

    Made this cornbread over the weekend and it was incredible!! I halved the sugar and doubled the hatch chiles, so good! 😀 and just a little fyi, there’s a tiny typo in the ingredients list at the end, it lists the eggs and maple syrup twice.

    Thanks for the recipe, Adrianna!

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