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hatch chile cornbread.
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Hatch Chile Cornbread

This Hatch Green Chile Cornbread is moist, flavorful, and filled with corn, cheese and chiles! It pairs perfectly with chili! 
Author Meghan Birnbaum

Ingredients

  • 1 ¼ cups fine cornmeal
  • 1 ¼ cups all-purpose flour
  • 1 ½ teaspoons salt
  • 1 teaspoon baking soda
  • 1 tablespoon baking powder
  • ¼ cup sugar
  • ½ cup unsalted butter softened
  • ½ cup sour cream
  • 2 large eggs
  • 1 ¼ cups milk
  • 2 cups chopped roasted chiles Anaheim or Hatch, or 3 (7-ounce) cans chopped green chiles, drained
  • 1 cup corn kernels if frozen, defrost
  • 1 cup shredded cheddar cheese

Instructions

  • Preheat oven to 400 degrees. Grease a 3-quart baking dish.
  • In a large bowl whisk together the cornmeal, flour, salt, baking powder, and baking soda.
  • In a separate bowl, beat the softened butter and sugar. Beat the sour cream and eggs into the butter-sugar mixture.
  • Add the milk and the dry ingredients, a third at a time, and alternating wet/dry.
  • Mix in the green chiles, corn, and shredded cheese. Pour mixture into prepared baking dish.
  • Bake at 400°F for 35 minutes, or until top is browned, the center springs back when pressed down, and a skewer inserted into the center comes out clean.
  • Let cool almost completely before serving.