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Savory Hatch Chile Cornbread Recipe with Easy Honey Butter Spread

hatch chile cornbread - featured image
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A moist and tender cornbread infused with smoky roasted Hatch chiles, complemented by a sweet and creamy honey butter spread. Perfect for fall gatherings and comforting meals.

Ingredients

Scale
  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour (can substitute with gluten-free flour blend)
  • 1 tablespoon baking powder
  • 1 teaspoon kosher salt
  • 2 large eggs, room temperature
  • 1 cup buttermilk (or milk + 1 tsp lemon juice)
  • 1/4 cup unsalted butter, melted and slightly cooled
  • 2 roasted Hatch chiles, peeled and finely chopped
  • 1 cup sharp cheddar cheese, shredded (optional)
  • For the Honey Butter Spread:
  • 1/2 cup unsalted butter, softened
  • 2 tablespoons honey
  • Pinch of kosher salt

Instructions

  1. Roast the Hatch chiles over an open flame or under the broiler, turning frequently until the skin is charred and blistered (about 8-10 minutes). Place in a paper bag or covered bowl and let steam for 15 minutes.
  2. Peel off the blackened skin without rinsing, remove stems and seeds, then finely chop the chile flesh.
  3. Preheat oven to 400°F (200°C). Grease an 8-inch square baking dish or cast iron skillet.
  4. In a large bowl, whisk together cornmeal, flour, baking powder, and salt.
  5. In a separate bowl, beat eggs lightly, then whisk in buttermilk and melted butter.
  6. Pour wet ingredients into dry ingredients and stir gently until just combined. Fold in chopped Hatch chiles and shredded cheddar cheese if using.
  7. Pour batter into prepared dish and smooth the top. Bake for 20-25 minutes until golden brown and a toothpick inserted comes out clean.
  8. While baking, beat softened butter with honey and a pinch of salt until fluffy and spreadable.
  9. Remove cornbread from oven, let cool 5 minutes, slice, and serve warm with honey butter.

Notes

Do not skip roasting the chiles for smoky flavor. Peel carefully to avoid bitterness. Use room temperature eggs and buttermilk for best texture. Avoid overmixing batter to keep cornbread tender. Cast iron skillet gives a crispy edge but a baking dish works fine. Honey butter should be beaten until fluffy for easy spreading. Leftovers store well refrigerated for 3 days or frozen for 2 months.

Nutrition

Keywords: Hatch chile cornbread, savory cornbread, honey butter, roasted chiles, fall recipe, easy cornbread, gluten-free option, dairy-free option

Find it online: https://evabake.com/savory-hatch-chile-cornbread-recipe-with-easy-honey-butter-spread/