Description
Learn how to make delicious Hatch Chile Cheese Cornbread with this easy recipe. Perfect for adding a spicy kick to your next meal!
Ingredients
- 1 cup (240 ml) all-purpose flour
- 1 cup (240 ml) coarse cornmeal
- 1/4 cup (60 ml) granulated sugar
- 2 1/2 teaspoon (13 ml) s baking powder
- 1/4 teaspoon (1 ml) baking soda
- 1/2 teaspoon (3 ml) salt
- 1 cup (240 ml) buttermilk
- 3 tablespoon (45 ml) s unsalted butter melted and cooled to room temperature
- 3 tablespoon (45 ml) s vegetable oil
- 2 large eggs slightly beaten
- 1 cup (240 ml) frozen corn
- 1 4 oz (113 g) can green chiles
- 1 cup (240 ml) shredded cheddar cheese
Instructions
- Position the oven rack in the middle and heat the oven to 400°F. Lightly coat an 8×8 Pyrex baking dish with nonstick spray and place it aside.
- In a large mixing bowl, combine the flour, cornmeal, sugar, baking powder, baking soda, and salt using a whisk. Put this mixture aside.
- In a separate bowl, blend the buttermilk, cooled melted butter, oil, and eggs together. Add this mixture to the dry ingredients and stir until they are just combined; expect the mixture to be a bit lumpy. Fold in the corn kernels, green chiles, and shredded cheddar cheese. Transfer the batter into the prepared baking dish.
- Place the dish in the oven and bake for 32-34 minutes, or until the surface turns golden brown and a toothpick inserted into the center comes out clean. Allow the cornbread to cool in the dish for 15 minutes before slicing. Cut into squares and enjoy.
Notes
- Consider enhancing the flavor by adding garlic powder or fresh herbs to the batter before baking.
- Increase moisture by adding extra buttermilk or a dollop of sour cream to the batter.
- Switch up the taste by experimenting with different cheeses like pepper jack or mozzarella.
