Description
Hatch chile cornbread is moist and tangy with the perfect crunch from charred corn.
Ingredients
Scale
- 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)
Instructions
- 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.
