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Cast Iron Skillet Hatch Chile Cornbread Recipe

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★★★★★

5 from 73 reviews

This Cast Iron Skillet Hatch Chile Cornbread is a flavorful and moist cornbread infused with spicy or mild Hatch chiles, baked to golden perfection in a cast-iron skillet. The combination of cornmeal, flour, and a touch of sugar creates a tender crumb that pairs wonderfully with the smoky heat of the chiles. Perfect as a side for chili, BBQ, or a comforting southwestern-inspired meal.

Ingredients

Scale

Butter

  • ½ cup unsalted butter

Chiles

  • 1 ½ large Hatch chiles (hot or mild, diced, with or without seeds; 2 large chiles can be used)

Dry Ingredients

  • 1 cup cornmeal or polenta
  • 1 cup all-purpose flour
  • 3 tablespoons granulated or cane sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt

Wet Ingredients

  • 1 ¼ cup milk (can substitute water or dairy-free milk)
  • 2 large eggs, whisked, room temperature

Instructions

  1. Preheat Oven: Preheat your oven to 400°F to prepare for baking the cornbread.
  2. Melt Butter in Skillet: Place a stick of unsalted butter into a 10-inch cast-iron skillet and let it melt as the oven preheats. Once melted, carefully remove the skillet from the oven. Alternatively, melt the butter in the microwave or on the stovetop if not using cast iron.
  3. Prepare Hatch Chiles: Roughly chop the Hatch chiles. Use gloves to avoid irritation from the spicy oils and avoid touching your eyes. Keep seeds for extra heat or remove if preferred. Set aside a few chopped chiles for topping.
  4. Mix Dry Ingredients: In a large mixing bowl, whisk together cornmeal, all-purpose flour, sugar, baking powder, and salt until well combined.
  5. Combine Wet Ingredients: In a separate bowl or large measuring cup, whisk together the milk, eggs, and melted butter until smooth and combined.
  6. Combine Wet and Dry Mixtures: Pour the wet ingredients into the bowl with the dry ingredients. Stir gently until just combined and no flour streaks remain. Fold in the chopped Hatch chiles, reserving some for topping.
  7. Prepare for Baking: Pour the cornbread batter into the skillet with melted butter, spreading it out evenly. Sprinkle the reserved chopped Hatch chiles on top for added flavor and visual appeal.
  8. Bake: Place the skillet in the oven and bake at 400°F for 25 to 30 minutes, or until the cornbread turns golden brown and a toothpick inserted in the center comes out clean.
  9. Cool and Serve: Let the cornbread cool slightly in the skillet to set. Serve warm, ideally with honey butter for a sweet and spicy contrast.

Notes

  • For a milder cornbread, remove the seeds from the Hatch chiles before chopping.
  • Use gloves when handling chiles to avoid skin irritation and keep away from eyes.
  • If a cast-iron skillet is unavailable, use any oven-safe baking dish but melt butter separately for greasing.
  • Adjust sugar quantity to your preference for sweetness.
  • Milk can be substituted with water or any plant-based milk to accommodate dietary needs.
  • Honey butter enhances the flavor and provides a nice balance to the spicy chiles.

Keywords: hatch chile cornbread, cast iron skillet cornbread, spicy cornbread, southwestern cornbread, baked cornbread, side dish

Find it online: https://trendytasterecipes.com/cast-iron-skillet-hatch-chile-cornbread-recipe/