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Flavorful Hatch Green Chile Cornbread Recipe with Honey Jalapeño Butter

hatch green chile cornbread - featured image
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A moist and flavorful cornbread featuring smoky roasted Hatch green chiles and a sweet-spicy honey jalapeño butter glaze. Perfect for busy weeknights or special gatherings.

Ingredients

Scale
  • 1 cup (120g) medium grind cornmeal
  • 1 cup (125g) all-purpose flour
  • 1 tablespoon baking powder
  • 2 tablespoons sugar (optional)
  • ½ teaspoon salt
  • 1 cup (240ml) buttermilk, room temperature (or milk + 1 tablespoon vinegar)
  • 2 large eggs, room temperature
  • ¼ cup (56g) unsalted butter, melted
  • 2–3 roasted and diced Hatch green chiles (fresh or frozen)
  • 4 tablespoons unsalted butter (for honey jalapeño butter)
  • 2 tablespoons honey (for honey jalapeño butter)
  • 1 small fresh jalapeño, finely minced

Instructions

  1. Preheat your oven to 400°F (200°C). Place your cast-iron skillet or baking pan inside to warm while you prepare the batter.
  2. Roast the Hatch green chiles by placing them on a baking sheet under the broiler or on a grill pan. Turn occasionally until skins are blistered and blackened, about 5-7 minutes. Transfer to a bowl and cover with plastic wrap to steam for 10 minutes. Peel off skins, remove seeds if desired, and dice finely. If using frozen roasted chiles, thaw and chop.
  3. In a large bowl, whisk together cornmeal, flour, baking powder, sugar, and salt until combined.
  4. In a separate bowl, whisk together buttermilk, eggs, and melted butter (warm but not hot).
  5. Pour wet ingredients into dry ingredients and gently fold with a spatula until just combined. Fold in the roasted Hatch chiles evenly.
  6. Carefully remove the hot skillet or baking pan from the oven. Brush or lightly grease the surface with a bit of butter. Immediately pour the batter in and smooth the top.
  7. Bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean. Tent with foil if browning too quickly.
  8. While baking, melt 4 tablespoons of butter in a small saucepan or microwave. Stir in honey and finely minced jalapeño. Let sit for a few minutes to infuse.
  9. Remove cornbread from oven and let cool slightly (5 minutes). While still warm, brush the honey jalapeño butter generously over the top.

Notes

Do not overmix the batter to keep the cornbread tender. Use room temperature eggs and buttermilk for even baking. Preheat the baking pan or skillet to achieve a crispy crust. Adjust jalapeño seeds to control heat. The honey jalapeño butter can be made ahead and steeped longer for more heat. Leftovers keep well at room temperature for 2 days or refrigerated for up to 5 days and freeze well.

Nutrition

Keywords: cornbread, Hatch green chile, honey jalapeño butter, southwestern, spicy, comfort food, easy cornbread, weeknight dinner

Find it online: https://rowanrecipes.com/flavorful-hatch-green-chile-cornbread-recipe-with-honey-jalape-n-o-butter-easy-and-perfect/