Hatch chile cornbread is the perfect side for any feast. This versatile bread is moist and tangy from the buttermilk. And has just the right amount of kick from roasted Hatch chiles.
During chile season, I always buy a bushel of Hatch chiles and have them fire-roasted in the huge turning cylinders. The crackle and smell of roasting chiles make me giddy with all the dishes I can make. The season is short so I can only enjoy fresh Hatch chiles for about 4-5 weeks, but that is fine since I freeze the roasted chiles in snack size zip-close bags (2-3 chiles per bag).
Hatch Chiles Amounts
So the conversion of fresh chiles is pretty straight forward. 1 pound of fresh Hatch chiles is about 8 chiles. When you roast the chiles they give up a lot of moisture and will shrink considerably.
Plan on 2-3 roasted Hatch chiles being equivalent to a 4 ounce can of whole or diced chiles. Which is the equivalent to 1/2 cup roasted, peeled, and chopped Hatch chiles. To recap
- 1 pound fresh Hatch chiles = 8-9 chiles
- 2-3 roasted Hatch chiles = a 4 ounce can of diced chiles
- 2-3 roasted Hatch chiles = 1/2 cup chopped chiles
What is particularly great about having roasted Hatch chiles in the freezer is they are good for 2 years and taste so much better than the canned green chiles in dishes.
Charring and Cutting the Corn
This recipe of Hatch chile cornbread also as fresh corn. I like to charr the corn on a grill or grill pan instead of boiling it to get a deeper corn flavor. The extra step gives fabulous flavor to the cornbread, but in a pinch you can use frozen corn instead. Remember that an average ear of corn has about 2/3 – 3/4 cup of corn kernels on it. The best way to cut corn is to hold the corn vertically and with a sharp knife slice a swatch of the corn off the cob, (Don’t try to cut too closely to the cob.) Then lay the cut side down on a cutting board and slice the corn kernels off the remaining sides in swatches.Print
Hatch chile cornbread is moist and tangy with the perfect crunch from charred corn.
- 1/2 cup diced Hatch chiles, roasted, peeled, and chopped
- 2 ears of fresh corn, blanched and charred (about 1–1/2 cup corn kernels)
- 1 cup buttermilk
- 2 eggs, beaten
- 1/3 cup vegetable oil
- 1 cup all-purpose flour
- 3/4 cup cornmeal
- 3 tablespoons sugar
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 2 ounces grated cheddar cheese (about 1/2 cup)
- Preheat oven to 400°F.
- Grease a 9” baking pan with cooking spray or butter, set aside.
- Roast, peel, remove stem and seeds of 3 fresh Hatch chile, then chop into small pieces.
- Shuck the corn and cook on a grill or grill pan until kernels begin to char and the corn is cooked. Let cool and remove corn kernels.
- In a medium mixing bowl, beat eggs and add buttermilk and oil and stir to combine.
- In a small bowl, combine flour, cornmeal, sugar, baking powder, and salt and whisk well.
- Add the chiles, corn, and cheese to the egg mixture and stir to incorporate.
- Fold in the dry ingredients until just combined, being careful to not overmix.
- Pour the batter into the prepared baking pan.
- Bake in an oven preheated to 400°F for 15-20 minutes, until golden brown and a toothpick inserted into the middle of the cornbread is clean when removed.
- Carefully remove the hot baking pan from the oven and let rest for 10 minutes.
- Cut cornbread into squares and serve warm or at room temperature.