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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.
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.
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!
Nutrition information is automatically calculated, so should only be used as an approximation.Hatch Chile Cornbread
Ingredients
2 large eggs
Maple syrup, for servingInstructions
Nutrition
made this last night but swapped out hatch for a different type of chile. made the maple butter. slathered it on top. I AM OBSESSED. sweet and spicy and cakey and perfect!
LOVE!
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!
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!! 🙂 🙂
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
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.
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!