Hatch Chili Pepper Cornbread

7:27 PM

Hatch Pepper Cornbread,  spicy, robust flavor from hatch chili peppers in classic cornbread gives a smooth heat rather than a kick.  The difference in the taste profile is due to the soil and climate in which the chili peppers are grown.




Every year I look forward to Hatch Chili Pepper season.  It comes around the first of August and lasts until the end of September, depending on the weather the season can run shorter or longer.

All the buzz about the Hatch Chili Pepper comes from its distinct flavor, smoky, sweet, yet still packed with some heat without being too spicy, as does the jalapeno pepper.

Right now, my local grocery stores are showcasing all the ways to enjoy the Hatch Chili Peppers, from using them in salsa to adding them to ice cream.




One of the first recipes I like to make with the Hatch Chili Peppers is cornbread baked in a hot cast iron skillet to create a deliciously crunchy crust.  

Don't fret if you don't have a cast iron skillet, any baking dish will do.  Just make sure you grease your dish generously before adding the batter to give it somewhat of a good crust.

For the recipe, I used my favorite Southern Cornbread recipe here on the blog and just added the chopped Hatch Chili Peppers to the batter.  The recipe is simple and straightforward.




The recipe was too much cornbread for my husband and me, so the next day, I cut up the leftovers Hatch Chili Cornbread in cubes and made my Southern Cornbread Salad recipe on the blog. I substituted the regular cornbread with some of the Hatch Chii Pepper Cornbread.

Depending on how much you have leftover, I think cutting the Hatch Chili Pepper Cornbread in 1-inch cubes, tossing them in melted butter, and roasting them in the oven will make some delicious croutons. 




WHAT YOU WILL NEED TO MAKE HATCH CHILI PEPPER CORNBREAD


  • Cast Iron Skillet

  • Bacon grease or vegetable shortening

  • Large bowl

  • Large rubber spatula

  • Flour

  • Baking powder

  • Soda

  • Egg

  • Buttermilk

  • Hatch Peppers




HOW TO MAKE HATCH CHILI PEPPER CORNBREAD



  • Preheat oven to 400 degrees.   Put the drippings or shortening in a 9-cast iron or 10-inch cast iron skillet and place it in the oven for a few minutes until it is sizzling.

  • In a large mixing bowl, mix dry ingredients: cornmeal, flour, baking powder, baking soda, and salt; Set aside.

  • In a small bowl, whisk together egg and buttermilk. Pour into dry ingredients and mix well.

  • Add the Hatch chili peppers; mix well until all ingredients are incorporated.

  • Take cast iron skillet out of the oven, and pour batter into the hot cast iron skillet.

  • Bake for 20-25 minutes or until light brown on the top and cornbread is done by pressing the top, and the cornbread feels done when pressing on the top, and it feels solid to the touch.

  • Remove the cornbread from the oven and flip the cornbread over in the skillet, then continue baking another 5 minutes.

Every year I'm intrigued with the hype over these peppers but never disappointed with the excitement over them.  They are just out of this world.  

I hope you will get some before the season ends.  And I hope you will try the Hatch Chili Pepper Cornbread too.

Enjoy!
xox


WHERE WILL YOU SEE THIS RECIPE




  
Looking for more recipes? Use the search bar in the top right-hand corner or click on My Recipe Box in the top menu.


MORE RECIPES TO ENJOY!








Hatch Chili Peppers
Side Dish
Southern
Yield: 10-12
Author: Kay Little
Print
Hatch Chili Pepper Cornbread

Hatch Chili Pepper Cornbread

The spicy, robust flavor from hatch chili peppers in classic cornbread gives a smooth heat rather than a kick. The difference in the taste profile is due to the soil and climate in which the chili peppers are grown.
Prep time: 15 MCook time: 30 MTotal time: 45 M

Ingredients:

  • 2 cups of cornmeal (yellow)
  • 3 tablespoons flour
  • 1 teaspoon baking powder
  • 1 teaspoon soda
  • 1 teaspoon salt
  • 1 egg slightly beaten
  • 2 cups buttermilk
  • 1/2-3/4  cup finely chopped Hatch Chili Peppers
  • 2 tablespoons bacon drippings or vegetable shortening

Instructions:

  1. Preheat oven to 400 degrees.  Put the drippings or oil in a 9-cast iron or 10-inch cast iron skillet and place it in the oven for a few minutes until it’s sizzling.
  2. In a large mixing bowl, mix dry ingredients: cornmeal, flour, baking powder, baking soda, and salt; Set aside.
  3. In a small bowl, whisk together egg and buttermilk. Pour into dry ingredients and mix well. 
  4. Add the Hatch chili peppers; mix well until all the ingredients are incorporated.
  5. Take cast iron skillet out of the oven, and pour batter into cast iron skillet.
  6. Bake for 20-25 minutes or until light brown on the top and cornbread feels done by pressing on the top and the cornbread feels solid.
  7. Remove the cornbread from the oven and flip the cornbread over in the skillet, then continue baking another 5 minutes.

Notes:

If you are using a baking dish be sure to grease and then add the cornbread batter immediately. DO NOT put the greased baking dish in the oven to preheat. Depending on how hot you like your food, use the amount of Hatch Chili Peppers that you desire.

Calories

146.27

Fat (grams)

3.50

Sat. Fat (grams)

1.19

Carbs (grams)

24.45

Fiber (grams)

2.07

Net carbs

22.38

Sugar (grams)

3.37

Protein (grams)

5.09

Sodium (milligrams)

387.24

Cholesterol (grams)

22.27
Did you make this recipe?
Tag @cookingwithk on instagram and hashtag it #cookingwithk
Kay Little
Kay Little

This is a short biography of the post author and you can replace it with your own biography.

Comments