If you've got Hatch chiles laying around then please try this Hatch Green Chile Cornbread! It's an easy recipe and the unique flavor of the green chiles pairs effortlessly with the cornbread. Here's how to make it...
I use Masa Harina in this recipe in place of cornmeal. Using Masa Harina will give you a bump in flavor and make it taste more 'corny'. I've been using this Bob's Red Mill Masa Harina lately but any brand will do...
As usual, you'll want to start by roasting your Hatch chiles. I give them 20-30 minutes in the oven (400F) but you are welcome to use your preferred roasting method. The key is HEAT as this will really enhance their flavor.
Here's how this batch looked after 30 minutes. See those puffy bits of skin? You can peel that off and discard, but don’t worry about getting rid of every last bit. The skin won’t affect the flavor, but it can be annoying to get a bite full of it.
You can also de-stem and de-seed the chiles at this point. Give ’em a good chop and you’ll end up with 1/2 cup worth of roasted Hatch goodness. Perfect!
Gather the dry ingredients in a mixing bowl: 1.25 cups Masa Harina 1 cup all-purpose flour 2 teaspoons baking powder 3 tablespoons sugar (I used brown sugar) 1 teaspoon salt
In a separate bowl, combine the wet ingredients: 2 whisked eggs 1.5 cups milk 2 tablespoons melted butter
Combine the wet and dry ingredients, then add the 1/2 cup of chopped Hatch chiles. If the batter seems thick you can add another splash of milk. Ideally it will have a consistency that allows it to settle into an even layer on its own.
Add the final tablespoon of melted butter to the pre-heated baking dish, swish it around, and then add the cornbread mixture, forming an even layer. Bake for 20-25 minutes in the oven (425F).
I usually start taking peeks around the 20 minute mark. When the edges are turning darker brown it’s done. You can also stick a fork or knife into the middle to test for doneness — if it pulls out clean then it’s ready. Here’s how this batch looked after 23 minutes:
Let it sit for a couple minutes and then serve it up! Of course, slicing a piece in half and adding another knob of butter is highly recommended. It's a tremendously satisfying batch of cornbread and I come back to it on a regular basis. Click the 'Get the recipe!' button down below to see the full instructions. Enjoy!