Hatch Green Chile Cornbread
User Reviews
3.9
Hatch Green Chile Cornbread
Description
This Hatch Green Chile Cornbread recipe includes dry ingredients like cornmeal, all-purpose flour, baking powder, baking soda, salt, and brown sugar combined separately from wet ingredients which are eggs, buttermilk, melted butter, and chopped roasted hatch chiles. The chile pieces add a smoky heat that harmonizes with the bread's sweetness from brown sugar.
After mixing wet and dry components, the batter is spread evenly in a prepared tart or cake pan and baked at 400°F until risen and browned along the edges. The baked cornbread should be moist with a tender crumb and a slightly crisp exterior. Topping the batter with extra chopped chiles before baking accentuates its spicy character.
This recipe makes a cornbread that can be served warm or at room temperature and pairs well with southwestern dishes, chili, or barbecue. Its combination of sweet, spicy, and buttery flavors makes it suitable for a flavorful side or snack.
Ingredients
dry ingredients
- 1 cup cornmeal yellow
- 1 cup all-purpose flour
- 1 Tbsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1/2 cup brown sugar packed
wet ingredients
- 2 egg large
- 1/2 cup buttermilk
- 1/2 cup butter unsalted, melted and cooled slightly
- 1 cup hatch chiles hot, mild, or a mix plus a few more for sprinkling on top, chopped, roasted
Instructions
- Set oven to 400F
- Lightly butter a 9 or 10 inch tart pan, or cake pan. If you are going to want to remove it from the pan for slicing, line the bottom with a piece of parchment.
- Whisk the dry ingredients together, set aside.
- In a large mixing bowl whisk the eggs, buttermilk, and cooled butter together. Stir in the chiles.
- Fold the dry ingredients into the wet, mixing just until combined.
- Spread the batter evenly into the prepared pan. Top with a few extra chopped chiles.
- Bake for 30-35 minutes until risen, browned along the edges, and done in the center. You can check with a toothpick. Cool on a rack or serve hot from the pan.
- If you are removing from the pan, let cool for about 15 minutes before carefully inverting the pan. It should slide out easily.
- Slice into squares or wedges, and serve warm or at room temperature.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9servings
Amount Per Serving
Calories 282 kcal
% Daily Value*
| Calories | 282kcal | 14% |
| Carbohydrates | 38g | 13% |
| Protein | 5g | 10% |
| Fat | 13g | 20% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 65mg | 22% |
| Sodium | 565mg | 24% |
| Potassium | 275mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 13g | 26% |
| Vitamin A | 409IU | 8% |
| Vitamin C | 5mg | 6% |
| Calcium | 101mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.9
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