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Skillet Hatch Chile Cornbread with Hatch Chile Honey Butter

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This skillet Hatch chile cornbread is baked until golden with a crisp crust, tender crumb, sweet corn, roasted chiles, and melted cheese. Served with Hatch chile honey butter, it’s the perfect side for BBQ, chili, soups, or family dinners.

Ingredients

  • 1 cup fine-grind cornmeal
  • 1 1/4 cups all-purpose flour
  • 1 1/2 teaspoons kosher salt
  • 1 tablespoon baking powder
  • 4 large eggs
  • 1 1/2 cups canned creamed corn (15 oz can)
  • 1/2 cup Hatch chiles, roasted, peeled, seeded, and chopped (or canned green chiles, drained)
  • 1/2 cup cheddar cheese, shredded
  • 1/2 cup Monterey Jack cheese, shredded
  • 2/3 cup sugar
  • 1 1/2 sticks unsalted butter, room temperature
  • For the Hatch Chile Honey Butter: 1/2 stick butter, softened
  • 1 tablespoon honey
  • 1/2 teaspoon Hatch chile powder
  • Pinch of flaky salt

Instructions

  1. Preheat the oven to 400°F (200°C). Place a 10-inch cast-iron skillet on a baking sheet and heat it in the oven.
  2. Whisk together the cornmeal, flour, kosher salt, and baking powder in a medium bowl.
  3. In another bowl, lightly beat the eggs, then stir in the creamed corn, chopped Hatch chiles, cheddar cheese, and Monterey Jack cheese.
  4. In a large bowl, mix the butter and sugar until combined but still slightly lumpy.
  5. Add the egg mixture to the butter mixture and stir until just combined.
  6. Fold the dry ingredients into the wet ingredients until no large streaks remain. Do not overmix.
  7. Carefully remove the hot skillet from the oven and pour in the batter. It should sizzle.
  8. Return the skillet to the oven and bake for 35 to 45 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
  9. Let the cornbread cool for about 10 minutes before slicing.
  10. To make the honey butter, mix the softened butter, honey, Hatch chile powder, and flaky salt until smooth.
  11. Serve the warm cornbread with generous amounts of the Hatch chile honey butter.

Notes

  • Use canned green chiles if fresh Hatch chiles are unavailable.
  • Add cooked bacon or sausage for a heartier variation.
  • Swap cheddar for pepper jack to increase the heat.
  • Add corn kernels for extra sweetness and texture.
  • Store leftovers at room temperature for up to 2 days or refrigerate for up to 5 days.
  • Freeze tightly wrapped for up to 2 months and thaw overnight before reheating.
  • Reheat in a 325°F oven for 8–10 minutes, microwave for 20–30 seconds, or warm in a skillet to restore the crispy crust.

Nutrition

Find it online: https://yumfamilyrecipes.com/skillet-hatch-chile-cornbread-with-hatch-chile-honey-butter/