Hatch Chile Cornbread
Ingredients
The cornbread
-
3
pieces
hatch chiles
-
1
cup
corn flour or corn meal
-
1
cup
all-purpose flour
-
½
teaspoon
salt
-
½
teaspoon
baking soda
-
½
cup
unsalted butter
-
⅔
cup
white sugar
-
1
cup
buttermilk
-
2
large
eggs
For serving
-
to taste
maple syrup
-
a few tablespoons
unsalted butter
Instructions
- Char the hatch chiles on a gas range until evenly charred, then scrape off the skins, discard the seeds, and dice the peppers.
- Preheat the oven to 375°F and grease your skillet(s) with cooking spray or oil.
- In a large bowl, whisk together the corn flour (or cornmeal), all-purpose flour, salt, and baking soda.
- Melt the butter in a medium skillet, then stir in the sugar, followed by the buttermilk and eggs, mixing until well combined.
- Combine the wet ingredients with the dry ingredients, mixing until just combined, then fold in the diced hatch chiles.
- Pour the batter into the prepared skillet(s) and bake for 17 to 22 minutes, or until a toothpick comes out clean.
Nutrition Facts (estimated)
Servings
6
Calories
250
Total fat
10g
Total carbohydrates
36g
Total protein
4g
Sodium
300mg
Cholesterol
60mg
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