Homemade Hatch Chile Cornbread Recipe: A Sweet, Spicy, and Unforgettable Southern Delight
My Recipe for homemade Hatch Chile Cornbread. This cornbread is both spicy and sweet. It’s perfect on its own with a little butter and warm honey. But it’s even better with homemade chili!
As the days shorten and a crispness fills the air, it’s a bittersweet farewell to summer. But with every changing season comes the joy of new culinary traditions, or rather, the return of beloved ones. For many, this signals the unofficial start of football season, cozy evenings, hearty homemade chili, and, of course, chili’s ultimate companion: warm, comforting cornbread.
This isn’t just any cornbread, however. This is a celebration of flavor, specifically a Hatch Chile Cornbread, generously speckled with authentic Hatch peppers that we’ve carefully roasted ourselves. What sets this recipe apart is its incredible balance – a touch of sweetness perfectly complemented by just enough heat to awaken your senses and get your blood pumping. It’s undeniably addictive. You’ll take that first bite, tell yourself you’ll stop there, but before you know it, you’ll find your hand reaching back into the container again and again. The harmonious blend of sweet, savory, and spicy elements is simply unbeatable!
I understand that being in the South, some may have strong opinions about cornbread traditions. My recipe might venture slightly outside the strict confines of what some purists consider “traditional” Southern cornbread, especially with its hint of sweetness. However, I’m not worried about it. This cornbread is incredibly moist, rich with flavor, and utterly delicious. Once you try it with the aromatic, subtly fiery Hatch chiles, you’ll likely agree that you’ll never want to make cornbread without them again. And trust me, it’s the absolute perfect accompaniment to a steaming bowl of homemade chili, especially as we enter the peak chili-making season.
Unlocking the Flavor of Hatch Chiles
Now, let’s talk about these extraordinary peppers: Hatch Peppers! Hailing from the Hatch Valley in New Mexico, these chiles are renowned for their unique flavor profile – earthy, slightly buttery, and with a heat level that can range from mild to medium-hot, offering a pleasant warmth rather than an overpowering burn. Their season is notoriously short, typically only a couple of weeks out of the year in most regions. But oh, the flavor they impart when you can use fresh Hatch chiles and roast them yourself is absolutely amazing. It’s a taste sensation that transforms ordinary cornbread into something truly special.
The Art of Roasting Hatch Chiles at Home
Roasting fresh Hatch chiles is a simple process that adds an incredible depth of smoky flavor to your cornbread. If you’re fortunate enough to have a gas range, you’re in luck – the roasting process is incredibly easy. Simply place the chiles directly over the open flame, turning them frequently with tongs until their skins are evenly charred and blistered on all sides. This will take about 5-8 minutes.
For those of us with an electric range, fear not! I’ve got you covered. Grab your trusty cast iron skillet and place it over high heat. Once it’s super hot, add about a teaspoon of high-smoke-point oil (like avocado or canola). Place the peppers in the hot skillet and let them char nicely on one side before turning and repeating until all sides are blistered and darkened. This method might take a bit longer, perhaps 8-15 minutes, depending on your stove and skillet heat.
Once your peppers are beautifully charred, immediately transfer them into a zip-top bag and seal it tightly. This creates a steamy environment that allows the skins to loosen effortlessly. Let them sit for about 10-15 minutes. Afterward, the skin will practically melt off, making peeling a breeze. Slice the peppers down the center, remove the membranes and seeds (this also helps control the heat level), then dice them into small pieces. A crucial tip: always wash your hands thoroughly with soap and water immediately after handling chiles to avoid any irritation!
Year-Round Enjoyment: Fresh vs. Canned Hatch Chiles
While fresh Hatch chiles offer an unparalleled flavor, their limited seasonality means they aren’t always available. Don’t let this deter you from enjoying this fantastic cornbread recipe all year round! Canned diced chiles are a perfectly acceptable substitute and work wonderfully. Just be sure to drain them exceptionally well to remove all excess liquid. Too much moisture can alter the texture of your cornbread, making it dense rather than light and fluffy. A good pat-down with a paper towel after draining can help too.
Effortless Baking: A Simple Cornbread Recipe for Everyone
One of the many reasons I adore this Hatch Chile Cornbread recipe is its incredible simplicity. There’s no need for a fancy stand mixer or even a hand mixer. While I love my stand mixer, sometimes (and by sometimes, I mean most times) I’m a bit lazy and dread the thought of washing all those components and wiping it down. I confess with a bowed head that it often serves more as kitchen decoration throughout the year than an active appliance!
For this foolproof cornbread recipe, all you need are a couple of bowls and a whisk. All the dry ingredients — cornmeal, flour, baking soda, baking powder, smoked paprika, and salt — are combined in one medium bowl. Then, in a skillet, the butter is melted. Once melted and removed from the heat, the sugar, buttermilk, and eggs are whisked directly into the warm butter. This method ensures all the ingredients are beautifully incorporated with minimal fuss. Next, simply pour the wet ingredients into the dry ingredients and stir just until combined. A few small lumps in the batter are perfectly fine; in fact, overmixing is the enemy of tender cornbread! Finally, fold in those delicious diced Hatch chiles, and BAM! Your batter is ready to go into the oven in 10 minutes flat, maybe even less. It’s truly that quick and easy.
The Irresistible Aroma and Perfect Pairing
Oh, the smells of this cornbread baking! The warm, inviting aroma fills the kitchen, making my tummy rumble in anticipation. There’s nothing quite like pulling a golden-brown pan of this Hatch Chile Cornbread from the oven. The crispy edges, the tender crumb, and the delightful speckles of green and red from the chiles are a sight to behold. I love serving it warm, cut into squares, with a generous pat of butter that slowly melts into its surface, and a drizzle of warm honey that makes the cornbread glisten and enhances its subtle sweetness.
While it’s utterly divine on its own, especially with butter and honey, this cornbread truly shines as a side. Its sweet, savory, and spicy flavors make it the ideal companion to a wide array of dishes. Imagine pairing it with a classic beef chili, a smoky vegetarian chili, a hearty lentil soup, or even a robust chicken stew. It’s also fantastic alongside barbecue, like slow-cooked pulled pork or grilled chicken. Don’t limit it to dinner; a slice of this cornbread with scrambled eggs makes for an exciting breakfast! Each bite, bursting with that unique Hatch chile flavor and the comforting texture of cornbread, will have you completely hooked and coming back for more, time and time again.
Tips for the Best Hatch Chile Cornbread
- **Don’t Overmix:** Mixing the batter too much can lead to tough cornbread. Stir just until the wet and dry ingredients are combined; a few small lumps are perfectly normal.
- **Proper Oven Temperature:** Ensure your oven is fully preheated to 375°F (190°C). An accurate oven temperature helps the cornbread rise properly and achieve a good texture.
- **Check for Doneness:** The toothpick test is your best friend. Insert a toothpick into the center of the cornbread; if it comes out clean, it’s ready. Avoid overbaking, as this can dry out your cornbread.
- **Serve Warm:** While delicious at room temperature, this cornbread is at its absolute best when served warm, straight from the oven or gently reheated.
Hatch Chile Cornbread
25 minutes
25 minutes
50 minutes
My Recipe for homemade Hatch Chile Cornbread. This cornbread is both spicy and sweet. It’s perfect on it’s own with a little butter and warm honey. But it’s even better with homemade chili!
Ingredients
- 3 hatch chile peppers
- 1 cup EACH: cornmeal AND all-purpose flour
- 1/2 teaspoon EACH: baking soda, baking powder, AND smoked paprika
- 1/4 teaspoon kosher salt
- 1/2 cup salted butter
- 1/3 cup EACH: brown sugar AND granulated sugar
- 1 cup buttermilk
- 2 eggs
Instructions
- Position a rack in the center of the oven and preheat the oven to 375ºF. Spray an 8×8 inch square baking pan with cooking spray, set aside.
- Char the peppers on the grate of your gas range. If you have an electric range, use a cast iron skillet, get it super hot, add 1 teaspoon of oil and allow the pepper to char on all sides. This will take about 8-15 minutes depending on the method that you use. When the peppers are charred, place them in a zip-top bag and zip the bag up to allow the steam to loosen the skin of the peppers. Let sit about 10 minutes. Peel the skin of the peppers and slice down the center. Remove membranes and seeds, then diced the peppers. WASH YOUR HANDS IMMEDIATELY.
- In a medium bowl, combine the cornmeal, flour, baking soda, baking powder, smoked paprika, and salt, set aside.
- Heat a skillet over medium heat, add the butter and let it melt completely. When melted, turn off the stove, add the sugar and whisk to combine. Add the buttermilk and the eggs and whisk until they are completed mixed.
- Pour the wet ingredients into the dry ingredients and stir just until mixed. Small lumps in the batter are fine! Stir in the hatch chiles. Pour the batter into the prepared baking pan. Bake for 25-30 minutes or until a toothpick comes out clean. Mine took exactly 25 minutes. Serve warm with butter and honey.
Notes
- Hatch chile: Instead of using fresh you can use about 6-7 oz. canned diced chile as well. Just be sure to drain the peppers well before using.
- Butter: if you’re using unsalted butter, up the quantity of the to 3/4 teaspoon.
- Buttermilk: You can combine 1 tablespoon vinegar with 1 cup of milk and allow it to sit for 5 minutes to become buttermilk.
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