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Flavorful Roasted Hatch Green Chile Cornbread with Honey Butter

roasted hatch green chile cornbread - featured image
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A smoky, sweet, and spicy cornbread featuring roasted Hatch green chiles and a creamy honey butter finish, perfect for adding Southwestern flair to any meal.

Ingredients

Scale
  • 1 cup yellow cornmeal (preferably stone-ground)
  • 1 cup all-purpose flour (can substitute with almond flour for gluten-free)
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt (adjust to taste)
  • 2 large eggs, room temperature
  • 1 cup buttermilk (or plain yogurt as a substitute)
  • 1/4 cup unsalted butter, melted
  • 1 cup roasted Hatch green chiles, chopped (skins removed)
  • 1 cup fresh or frozen corn kernels
  • 2 tablespoons honey
  • For the Honey Butter:
  • 1/2 cup unsalted butter, softened
  • 2 tablespoons honey
  • Pinch of sea salt

Instructions

  1. Roast the Hatch Green Chiles: Char fresh chiles over an open flame, grill, or broiler until blackened and blistered on all sides (about 5-7 minutes). Place hot chiles in a bowl and cover tightly with plastic wrap or lid to steam for 10 minutes. Peel off skins, remove seeds if less heat is desired, and chop roughly.
  2. Preheat oven to 400°F (200°C). Place cast iron skillet in oven to heat if using.
  3. Mix Dry Ingredients: In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, and salt.
  4. Combine Wet Ingredients: In a separate bowl, beat eggs with buttermilk, melted butter, and honey until smooth and slightly frothy.
  5. Fold Wet into Dry: Pour wet mixture into dry ingredients and gently stir until just combined; avoid overmixing.
  6. Add Chiles and Corn: Fold in chopped roasted Hatch green chiles and corn kernels using a rubber spatula.
  7. Prepare Skillet: Remove hot skillet from oven carefully and brush lightly with melted butter or oil.
  8. Bake Cornbread: Pour batter into hot skillet or prepared baking dish, smooth top, and bake for 20-25 minutes until golden brown and a toothpick inserted comes out clean.
  9. Make Honey Butter: While baking, mix softened butter with honey and a pinch of sea salt; keep at room temperature for spreading.
  10. Serve: Let cornbread cool slightly for about 5 minutes, slice, and serve warm with honey butter.

Notes

Do not overmix the batter to avoid dense cornbread. Roasting the Hatch chiles properly is key to avoid bitterness. Using a hot cast iron skillet helps create a crispy crust and moist interior. Honey butter is essential for balancing the smoky heat with sweetness. Leftover cornbread can be stored at room temperature for 2 days or frozen for up to 3 months.

Nutrition

Keywords: cornbread, Hatch green chile, roasted chiles, honey butter, Southwestern, spicy cornbread, easy cornbread recipe

Find it online: https://wigglebite.com/flavorful-roasted-hatch-green-chile-cornbread-recipe-with-honey-butter-step-by-step/