Recipe: Hatch Chile Sweet Potato Cornbread

Ingredients

Preheat the broiler and line a baking sheet with foil.
Coat the Hatch chiles with 1 Tbsp of cooking oil and place them on the baking sheet.
Broil the chiles for 10-15 minutes until blackened, turning occasionally.
Cover the chiles with a bowl to trap steam and let them cool for 10 minutes.
Peel the skins off the chiles, remove the stems, and chop the flesh.
Boil cubed sweet potato in water until tender, about 7 minutes, then mash and set aside.
Preheat the oven to 425°F and coat a cast iron skillet with remaining oil.
In a bowl, mix cornmeal, flour, sugar, baking powder, and salt.
In another bowl, whisk together mashed sweet potato, eggs, sour cream, milk, and 2 Tbsp of cooking oil.
Combine wet and dry ingredients, then fold in chopped chiles and green onions.
Pour the batter into the preheated skillet and smooth the top.
Bake for 22-26 minutes until golden brown and cracked around the edges.
Slice into eight pieces and serve.

Servings

Calories

321

Total fat

10g

Total carbohydrates

49g

Total protein

Sodium

472mg

Cholesterol

0mg