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Flavorful Hatch Chile Cornbread Recipe with Easy Honey Butter Spread

Hatch chile cornbread - featured image
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This Hatch chile cornbread features smoky roasted chiles blended into a moist, tender cornbread, paired perfectly with a sweet and creamy honey butter spread. It’s a quick, easy, and flavorful side that complements smoky dishes and casual gatherings.

Ingredients

Scale
  • 1 cup (120g) yellow cornmeal (stone-ground preferred)
  • 3/4 cup (90g) all-purpose flour (can substitute with gluten-free flour blend)
  • 1 tablespoon baking powder
  • 2 tablespoons granulated sugar
  • 1 teaspoon salt
  • 1 cup (240ml) milk (whole or 2%; can substitute with almond or oat milk)
  • 1 large egg, room temperature
  • 4 tablespoons (60g) unsalted butter, melted
  • 2 to 3 roasted Hatch chiles, peeled and finely chopped (about 1/2 cup)
  • For the Honey Butter Spread:
  • 4 tablespoons (60g) unsalted butter, softened
  • 2 tablespoons honey
  • Pinch of sea salt

Instructions

  1. Roast the Hatch chiles over an open flame or under the broiler until skins blacken and blister (about 5-7 minutes). Place in a bowl, cover, and steam for 10 minutes. Peel skins, remove seeds if desired, and finely chop. If using frozen pre-roasted chiles, thaw and chop.
  2. Preheat oven to 400°F (200°C) and place a 9-inch cast iron skillet or 8×8-inch baking pan inside to warm.
  3. In a large bowl, whisk together cornmeal, flour, baking powder, sugar, and salt.
  4. In a separate bowl, whisk the egg and milk together. Slowly drizzle in melted butter while whisking.
  5. Pour wet ingredients into dry ingredients and fold gently with a spatula until just combined. Fold in chopped Hatch chiles evenly.
  6. Remove hot skillet or pan from oven, grease lightly with butter or oil. Pour batter into hot pan and smooth the top.
  7. Bake for 20-25 minutes until golden brown and a toothpick inserted comes out clean.
  8. While baking, beat softened butter, honey, and sea salt in a small bowl until creamy and fluffy.
  9. Let cornbread cool for 10 minutes before slicing. Serve warm with honey butter spread.

Notes

Roast and steam the Hatch chiles properly to remove skins and enhance smoky flavor. Avoid overmixing batter to keep cornbread tender. Use a hot skillet or pan to create a crisp crust. Whip honey butter until fluffy for best spreadability. Tent with foil if edges brown too quickly.

Nutrition

Keywords: Hatch chile cornbread, honey butter, spicy cornbread, roasted chiles, easy cornbread recipe, smoky cornbread, quick side dish

Find it online: https://islatable.com/flavorful-hatch-chile-cornbread-recipe-with-easy-honey-butter-spread/