It’s that time of the year again–Hatch Chile season! In less than a couple of weeks, we will be teaming up with local supermarkets in Southern California and all over the nation to distribute and roast these highly coveted chiles. Because Hatch Chiles are only available for a short period of time in August and September, they’re typically purchased in bulk, roasted and then frozen for later use in recipes during the rest of the year. They can be enjoyed in so many different ways and today, we’re giving the basic cornbread its own tasty Southwestern twist. You may be familiar with jalapeno cornbread but what if we took that and substituted them with Hatch Chiles instead? Sounds simple enough to us! The combination of spicy and sweet flavors combined with its soft, crumbly texture is too irresistible to pass up and really gives this cornbread a touch of magic. Though entirely delicious on its own, a drizzle of honey or a pat of honey butter really takes this easy side dish to the next level.
Hatch Chiles are one of the nation’s most highly coveted chiles for a reason. These chiles hail all the way from the Mesilla Valley in New Mexico, where the region boasts intense sunlight by day and a still coolness during the night, adorning this chile variety with a unique flavor unlike any other. No two Hatch Chiles are the same and their heat intensity can range from mild to medium to hot. Hatch Chiles make a great ingredient that’s exquisite in practically any recipe. Once roasted, their skin peels off easily and the flesh can be chopped up as toppings, blended into sauces or even incorporated into desserts. If your mouth isn’t watering already, check out recipes such as Hatch chile queso fundido, Hatch chile stuffed pork tenderloin and even Hatch chile and vanilla bean ice cream! Check out our Roasting Schedule and find out where and when your local store will be roasting Hatch Chiles.
Hatch Chile Cornbread
Yields: 12 servings
- 3 cups of all-purpose flour
- 2 cups of milk
- 1 cup of cornmeal
- 1 cup of fresh Hatch chiles, finely chopped
- 1/4 cup of sugar
- 3 large eggs, lightly beaten
- 2 sticks of unsalted butter, melted
- 2 tablespoons of baking powder
- 2 teaspoons of kosher salt
1. Preheat the oven to 350 degrees. In a large bowl, combine the flour, cornmeal, baking powder, salt and sugar.
2. In another bowl, combine the eggs, milk and butter and stir together until mixed.
3. Add the bowl of the wet ingredients to the bowl of the dry ingredients. Use a wooden spot or spatula to mix together until most of the lumps have been dissolved. Be careful not to over mix.
4. Add the chopped Hatch chiles to the mixture and gently combine. Allow for the mixture to sit at room temperature for around 15 to 20 minutes.
5. Grease a 9 x 13 baking pan. Pour the batter into the pan. Bake the cornbread for 30 to 35 minutes until the top is a light golden brown and a toothpick pricked into the center comes out clean.
6. Allow for the cornbread to cool before cutting and serving. Serve alongside honey or sweetened butter for dipping.