• Prep Time: 25 mins
  • Cooking Time: 25 mins
  • Serves: 16

Hatch Chile Cornbread

  • Recipe Submitted by on

 Ingredients List

  • 3 hatch chile peppers
  • 1 cup cornmeal
  • 1 cup all purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon salt
  • 1/2 cup salted butter
  • 1/3 cup brown sugar
  • 1/3 cup granulated sugar
  • 1 cup buttermilk
  • 2 eggs


Position a rack in the center of the oven and preheat the oven to 375ºF. Spray an 8×8 inch square baking pan with cooking spray, set aside.
Char the peppers on the grate of your gas range. If you have an electric range, use a cast iron skillet, get it super hot, add 1 teaspoon of oil and allow the pepper to char on all sides. This will take about 8-15 minutes depending on the method that you use. When the peppers are charred, place them in a zip-top bag and zip the bag up to allow the steam to loosen the skin of the peppers. Let sit about 10 minutes. Peel the skin of the peppers and slice down the center. Remove membranes and seeds, then diced the peppers. WASH YOUR HANDS IMMEDIATELY.
In a medium bowl, combine the cornmeal, flour, baking soda, baking powder, smoked paprika, and salt, set aside.
Heat a skillet over medium heat, add the butter and let it melt completely. When melted, turn off the stove, add the sugar and whisk to combine. Add the buttermilk and the eggs and whisk until they are completed mixed.
Pour the wet ingredients into the dry ingredients and stir just until mixed. Small lumps in the batter are fine! Stir in the hatch chiles. Pour the batter into the prepared baking pan. Bake for 25-30 minutes or until a toothpick comes out clean. Mine took exactly 25 minutes. Serve warm with butter and honey.

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