Heather Berryhill shares a recipe for Hatch Green Chile Cornbread.
1 C ALL PURPOSE FLOUR
1 C YELLOW CORNMEAL
1 TBSP BAKING POWDER
1 TSP BAKING SODA
1 TSP SALT
1/2 C PACKED BROWN SUGAR
2 LG EGGS
1/2 C BUTTERMILK
1 STICK MELTED UNSALTED BUTTER
1 C ROASTED & CHOPPED HATCH GREEN CHILES
1 C CANNED SWEET CORN KERNELS
Preheat oven to 400.
Wash and dry Hatch green chiles. Put green chiles on the grill or over open ﬂame on gas cooktop. Flip to roast chiles until charred on all sides. Remove chiles from heat and place in ziplock plastic bag or dish with plastic wrap on top. Allow to steam for 10-15 minutes. After steaming, remove chiles. Rub or peel charred skin oﬀ. After charred skin is removed, cut oﬀ top of chiles. Split open and remove all seeds. Dice and set aside.
Lightly butter a square pan or round cake pan.
Whisk dry ingredients together, set aside.
In a large mixing bowl whisk the eggs, buttermilk, and cooled butter together. Stir in the chiles and corn.
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 with warm butter and drizzle of honey on top!
Prep Time: 10 minutes Cook Time: 30-35 minutes Serves: 4-6