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Savory Roasted Hatch Chile Cornbread Skillet

savory roasted hatch chile cornbread skillet - featured image
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A cozy and flavorful cornbread featuring smoky roasted Hatch chiles, perfect for fall and gatherings. This skillet cornbread combines a subtle heat with a tender crumb and crispy edges.

Ingredients

Scale
  • 3–4 medium Hatch chiles, roasted and peeled
  • 1 cup medium grind cornmeal
  • 3/4 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 tablespoon granulated sugar
  • 1 cup buttermilk, room temperature
  • 1 large egg, room temperature
  • 6 tablespoons unsalted butter, melted plus extra for skillet
  • 1/2 cup sharp cheddar cheese, shredded (optional)
  • 2 green onions, thinly sliced (optional)

Instructions

  1. Roast the Hatch chiles for 10-15 minutes under the broiler or on a gas burner flame until skins are blistered and blackened. Transfer to a bowl, cover tightly, and let steam for 10 minutes.
  2. Peel off the charred skins, remove stems and seeds, then chop the chiles into small pieces. Set aside.
  3. Preheat oven to 400°F (200°C). Place cast iron skillet in oven to warm.
  4. In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, salt, and sugar.
  5. In another bowl, whisk buttermilk, egg, and melted butter until smooth.
  6. Pour wet ingredients into dry ingredients and stir gently until just combined; a few lumps are okay.
  7. Fold in chopped Hatch chiles, cheddar cheese, and green onions if using.
  8. Remove hot skillet from oven, add a tablespoon of butter and swirl to coat.
  9. Pour batter into hot skillet and smooth the top.
  10. Bake for 20-25 minutes until edges are golden and a toothpick inserted in the center comes out clean.
  11. Let cornbread rest for 5 minutes before slicing and serving warm.

Notes

Roasting the Hatch chiles is essential for smoky flavor. Warm the skillet before adding batter to get crispy edges. Avoid overmixing the batter to keep cornbread tender. Use room temperature eggs and buttermilk for best results. Batter consistency should be moist but scoopable; adjust with buttermilk or cornmeal as needed.

Nutrition

Keywords: Hatch chile cornbread, roasted chile cornbread, skillet cornbread, savory cornbread, fall recipes, easy cornbread, spicy cornbread

Find it online: https://nanarecipes.info/savory-roasted-hatch-chile-cornbread-skillet-recipe-easy-and-perfect-for-fall/