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Explore the delightful world of cornbread with our Spicy Hatch Chili Cornbread Bake. This unique twist on a classic dish combines the sweetness of honey, the creaminess of buttermilk, and the vibrant flavor of Hatch green chilies, making it the perfect side dish or snack for any gathering. Whether you're a seasoned cook or a beginner in the kitchen, this recipe is straightforward and sure to impress. Cornbread has long been a beloved staple in American cuisine, particularly in the Southern and Southwestern regions, where its comforting nature and versatility shine. Our Spicy Hatch Chili Cornbread Bake elevates this traditional dish by infusing it with an exciting kick that will tantalize your taste buds and keep your guests coming back for more.

Hatch Chili Cornbread Bake

Dive into the deliciousness of Spicy Hatch Chili Cornbread Bake, a flavorful twist on a classic dish! Perfect for gatherings, this recipe melds the sweetness of honey with the smoky heat of Hatch green chilies. Easy to prepare, it features a light and fluffy texture thanks to a blend of cornmeal, flour, and buttermilk. Whether served as a side to chili or enjoyed on its own, this cornbread is sure to impress your family and friends. Get ready to savor every bite!
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Ingredients
  

1 cup yellow cornmeal

1 cup all-purpose flour

1 tablespoon baking powder

1/2 teaspoon baking soda

1 teaspoon salt

1 cup buttermilk

2 large eggs

1/4 cup honey

1/4 cup unsalted butter, melted

1 cup diced Hatch green chilies (fresh or canned)

1 cup shredded sharp cheddar cheese

1/2 cup corn kernels (fresh or frozen)

1/4 teaspoon cayenne pepper (optional, for extra heat)

Cooking spray or additional butter for greasing the baking dish

Instructions
 

Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with cooking spray or butter and set aside.

    In a large mixing bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt until well combined.

      In another bowl, mix the buttermilk, eggs, honey, and melted butter. Stir until fully combined.

        Pour the wet ingredients into the dry ingredients and use a spatula to gently fold together until just combined. Do not overmix.

          Fold in the diced Hatch green chilies, shredded cheddar cheese, corn kernels, and cayenne pepper (if using), stirring until evenly distributed throughout the batter.

            Transfer the batter into the prepared baking dish, smoothing the top with a spatula to create an even layer.

              Bake in the preheated oven for 25-30 minutes, or until the cornbread is golden brown and a toothpick inserted into the center comes out clean.

                Remove from the oven and allow to cool in the pan for about 10 minutes. Slice into squares and serve warm.

                  Optional: Top with extra cheese, sour cream, or chopped cilantro before serving for added flavor and presentation.

                    Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 8