And just like that, i’m kissing summer goodbye. It’s time for football, warm homemade chili, and of course, chilis best friend, cornbread. And specifically hatch chile cornbread that is speckled with hatch pepper that we’ve roasted ourselves. This cornbread is slightly sweet with just enough heat to get your blood pumpin’. It’s addictive. You take one bite and you tell yourself thats it. But nope! You find yourself sneaking back to the container again and again. The sweet, savory, spicy combination just can’t be beat! Being in the south, I know this recipe is not going to sit well with my fellow southerners. But i’m not sweatin’ it. It’s super moist and loaded with so much flavor. I’ll never make cornbread again without the hatch chiles. And pair that with homemade chili if you will. Because it’s the chili time of year. Now let’s talk about them peppas. Hatch Peppers! They’re only around for like 2 weeks out of the year around my parts, but man, the flavor in this cornbread is AhMaZing when you can use fresh hatch chile and roast them yourself. If you’ve got a gas range, you’re in luck, the hatch chile roasting is a breeze for you! The rest of us, that are stuck with an electric range, fear not, I’ve got you covered too. Grab your cast iron skillet drop a teaspoon of oil in it and let those peppers char up all nicely on one side before you turn and repeat. Get it all charred up and then pop it into a zip top bag and lock it. Let sit for 10 minutes, that skin is just going to melt off. Oh and don’t sweat it, if you want to make this cornbread recipe all year round the canned diced chiles will work too. Just be sure to drain out all of that liquid. What I love about this hatch chile cornbread is that it doesn’t require a stand/hand mixer . I love my stand mixer but sometimes (read: most times) i’m a lazy bum that for one reason or another, hates washing all the components/ giving it a wipe down. I bow my head in shame as I tell you that it usually is decoration in the kitchen most of the year. For this cornbread recipe, all the dry ingredients go into one bowl. The butter is melted in a skillet and the sugar, buttermilk, and eggs go right into that. Then, just pour the wet ingredients into the dry ingredients. And stir in the hatch chilies and BAM! It’s on it’s way into the oven in 10 minutes tops. Gah!The smells of the cornbread baking make my tummy rumble. I love serving it with a little butter and some warm honey that just makes the cornbread glisten. The sweet, savory, spicy flavors in each bite of this hatch chile cornbread will have you hooked and coming back for more!
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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.
