5.0 from 6 votes
Hatch Green Chile Cornbread
Green chile cornbread is always a staple at our BBQ cookout. Perfectly cooked skillet cornbread combined with flavorful toasted cumin, hot honey and Hatch green chiles make for a perfect BBQ side dish.
Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr
Servings: 8 people
Calories: 639 kcal
Course:
Side Dish
Cuisine:
International
Ingredients
- 4 ears of corn Shucked and cleaned
- 3 Cups flour
- 2 Cups cornmeal
- 2 Tablespoon baking powder
- 2 green chiles Diced. Preferably Hatch. About 4 ounces
- 1 Tablespoon salt
- 2 Tablespoon cumin seeds Toasted
- 1 teaspoon cayenne
- 1 teaspoon ground cinnamon
- 2 Tablespoon chives or green onions Finely diced
- 8 Tablespoon butter Softened - room temperature
- 1 Cup sugar
- 2 eggs Beaten
- 2 Cups buttermilk
- 2 Tablespoons hot honey
Instructions
- After shucking the corn and cutting the corn kernels into a bowl, dice the green chiles.
- Heat a small skillet over medium heat. Toast the cumin until fragrant, but be carful not to burn it. After toasting, place in a bowl for a few minutes to cool then lightly crush with the back of a spoon or a mortar and pestle.
- In a large bowl, combine the flour, cornmeal, baking powder, salt, toasted cumin seeds, cinnamon, cayenne, and chives or green onions. Mix well to combine, then stir in the diced chiles.
- Add the softened butter and sugar to the bowl of a stand mixer or use a hand held mixer. Cream the butter and sugar until light and fluffy.
- One at a time, add the eggs. Blend well to combine, then stir in the buttermilk.
- Combine the wet and dry ingredients until evenly combined, then stir in the corn kernels.
- Preheat your smoker or oven to 450 degrees. Grease a cast iron skillet with canola oil or another neutral cooking oil. Add the batter to the pan and smooth it out so that is is even and reaches the edges of the pan.
- Bake the cornbread for 30-40 minutes, until it is golden and you can cleanly place a toothpick into the center of the cornbread.
- Remove from the oven and rest at room temp for 10 minutes. Flip the cornbread out of the pan onto a cutting board. Slice and serve warm.
Cup of Yum
Nutrition Information
Calories
639kcal
(32%)
Carbohydrates
108g
(36%)
Protein
14g
(28%)
Fat
18g
(28%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
2g
Monounsaturated Fat
5g
Trans Fat
0.5g
Cholesterol
78mg
(26%)
Sodium
1409mg
(59%)
Potassium
438mg
(13%)
Fiber
7g
(28%)
Sugar
36g
(72%)
Vitamin A
749IU
(15%)
Vitamin C
5mg
(6%)
Calcium
284mg
(28%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 8people
Amount Per Serving
Calories 639
% Daily Value*
| Calories | 639kcal | 32% |
| Carbohydrates | 108g | 36% |
| Protein | 14g | 28% |
| Fat | 18g | 28% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 78mg | 26% |
| Sodium | 1409mg | 59% |
| Potassium | 438mg | 9% |
| Fiber | 7g | 28% |
| Sugar | 36g | 72% |
| Vitamin A | 749IU | 15% |
| Vitamin C | 5mg | 6% |
| Calcium | 284mg | 28% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.