Hatch Chile Cornbread
MAKES 1 (9-INCH SKILLET)
Made in a cast-iron skillet, this flavorful cornbread bakes up moist in the center with crispy edges. It's imbued with smoky flavor from roasted hatch chiles and is the perfect accompaniment for any barbeque.
Ingredients
- 1 cup all-purpose flour
- 3/4 cup coarse cornmeal
- 1 1/4 teaspoon baking powder
- 3/4 teaspoon baking soda
- 2 teaspoons kosher salt
- 3 large eggs
- 1 cup sour cream
- 1 cup half-and-half
- 4 tablespoons unsalted butter (melted, plus more for greasing pan)
- 1/2 cup diced roasted hatch chiles (from 2 chiles (See Cook's Tip))
Directions
- Preheat oven to 350°F.
- In a medium bowl, whisk together flour, cornmeal, baking powder, baking soda, and salt. Set aside.
- In a large bowl, combine eggs, sour cream, and half-and-half. Whisk to combine.
- Fold dry ingredients into wet ingredients. Add melted butter and hatch chiles. Mix just until combined.
- Pour into a buttered, 9-inch, cast iron pan and bake 30 to 35 minutes until a toothpick entered into the center comes out clean.
- Remove from oven and allow to rest 10 minutes. Serve warm.
Cook Tips
In the summer when hatch chiles are in peak season, they can be purchased already roasted. You can also roast them at home. Arrange chiles on a baking sheet in a single layer. Roast in preheated oven at 425°F for 20 minutes, turning once after 10 minutes. They should blacken and blister all over. Place hot chiles in a large bowl and cover with a plate to steam. Once cool enough to handle, use gloves to remove skin, membranes, and seeds. Chop for immediate use or cool thoroughly before bagging and freezing.
Nutrition
- Calories: 230
- Fat: 14.0 g
- Saturated Fat: 7.0 g
- Trans Fat: 0.0 g
- Cholesterol: 90.0 mg
- Sodium: 430.0 mg
- Carbohydrates: 22.0 g
- Fiber: 2.0 g
- Added Sugars: 0.0 g
- Sugar: 3.0 g
- Protein: 6.0 g