Hatch Chile Sweet Potato Cornbread
User Reviews
5
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Prep Time
30 mins
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Cook Time
45 mins
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Total Time
1 hr 15 mins
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Servings
8
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Calories
32121 kcal
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Cuisine
American, International
Hatch Chile Sweet Potato Cornbread
Description
Hatch Chile Sweet Potato Cornbread begins with charring fresh Hatch peppers under the broiler, then peeling and seeding them to release smoky depth without overpowering heat. Meanwhile, peeled sweet potato is diced and prepared alongside a cornmeal and flour mixture for body. Eggs, sour cream, milk, and oil create a moist batter, gently folded with chopped Hatch chiles and sliced green onions for bursts of flavor.
The peppers are oiled before broiling to facilitate even charring, and the resulting roasted flesh imparts a distinct smoky aroma. The batter's blend of cornmeal and flour provides texture, with sugar and salt balancing sweetness and savor. Baking yields a tender cornbread with visible chile pieces and green onion slices adding visual and taste contrast.
This cornbread pairs well with savory meals or can be served warm with butter. The use of neutral high-heat oils ensures the peppers and batter develop flavor without unwanted oiliness. The chiles' smoky heat complements the soft sweetness from the sweet potato, making it a nuanced side or snack option.
Using 1 tablespoon of oil to coat the peppers and skillet ensures proper roasting and cooking, while additional oil for the batter helps moisture. Roasting the peppers close to the broiler provides even blistering, and steaming under a bowl makes peeling easier. The chiles and remaining ingredients combine to balance smoky, sweet, and savory notes.
Ingredients
- 1/2 lb. hatch chiles $0.34, fresh, about 3 peppers
- 1 sweet potato $0.97, 3/4 to 1 lb
- 1.5 cups cornmeal $0.36, yellow
- 1 cup all-purpose flour $0.13
- 1/4 cup sugar $0.20
- 1 Tbsp baking powder $0.12
- 1 tsp salt $0.05
- 2 egg $0.54, large
- 1/2 cup sour cream $0.58
- 3/4 cup milk $0.23
- 3 Tbsp oil $0.06, for cooking, divided
- 2-3 green onion $0.17, sliced
Instructions
- Line a baking sheet with foil. Pour 1 Tbsp cooking oil into a small dish, dip your fingers into the oil, then rub the outside of the Hatch chiles with oil until they're evenly coated. Save the rest of the 1 Tbsp of oil to coat the skillet.
- Place the peppers on the baking sheet. Adjust your oven rack so that the top of the peppers will be about 6 inches from the broiler, turn the broiler on to high, and place the peppers in the oven. Broil the peppers, turning them occasionally, until they are blackened on all sides (10-15 minutes).
- Once the peppers have charred on the outside, remove them from the oven and place an upside down bowl over the peppers to trap the steam. Let them cool under the bowl for about 10 minutes. Once cool enough to touch, peel back the skin of the peppers, cut off the stem, open the peppers lengthwise, and scrape out the seeds. Chop the remaining roasted pepper flesh and set aside.
- While the peppers are roasting, peel the sweet potato and cut it into 1/2 inch cubes. Place the cubes in a small pot, cover with water, place a lid on top, and bring the water to a boil over high heat. Let the sweet potatoes boil until very tender (about 7 minutes). Drain the potatoes then mash until mostly smooth. Set the mashed sweet potatoes aside.
- Coat the inside of a 10-inch cast iron skillet with the leftover oil from coating the peppers. Place the skillet in the oven and preheat to 425ºF.
- While the oven and skillet are preheating, stir together the cornmeal, flour, sugar, baking powder, and salt in a large bowl. In a separate bowl, whisk together 1.5 cups of the mashed sweet potato, eggs, sour cream, milk, and 2 Tbsp of cooking oil until smooth.
- Pour the bowl of wet ingredients into the bowl of dry ingredients, then stir just until combined and no dry flour remains on the bottom of the bowl. Add the chopped green chiles and sliced green onions, then gently fold until they're incorporated into the batter.
- Carefully take the preheated skillet out of the oven and pour in the cornbread batter. Smooth the top of the batter, then return the skillet to the oven. Bake the cornbread for 22-26 minutes, or until the top is golden brown and cracked around the edges. Slice the cornbread into eight pieces and serve.
Notes
- Use neutral-flavored cooking oils like canola or vegetable to coat the Hatch chiles and skillet for even roasting and cooking.
- Coat the peppers with oil before broiling for uniform blistering and easier peeling.
- Let the blackened peppers steam under a bowl after roasting to loosen skins before peeling and seeding.
- The combination of sweet potato and sour cream adds moisture and richness to the cornbread.
- Green onions add a fresh bite and mild sharpness to balance the roasted peppers.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 32121 kcal
% Daily Value*
| Serving | 1Serving | |
| Calories | 321.21kcal | 16% |
| Carbohydrates | 49.45g | 16% |
| Protein | 7.28g | 15% |
| Fat | 10.75g | 17% |
| Sodium | 472.61mg | 20% |
| Fiber | 2.69g | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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