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!
Hatch Chile Cornbread
2 large eggs
Maple syrup, for serving