I love a GOOD cornbread recipe.
But even more.. I love a good cornbread recipe that includes Hatch Green Chiles. Do you?
If you are in Arizona, chances are you have picked up Hatch Roasted Green Chiles in the grocery store – or.. perhaps you drove out to Hatch for the Annual Hatch Chile Festival on Labor Day Weekend – we took the kids and it was a lot of fun. It was a five hour drive (well, maybe a little longer since my kids wanted us to stop constantly…), but well worth the trip.
While we were there, we were able to learn how to make a Ristra (below) – which is a long string of chiles. These chiles below are Sandia chiles, which are mild in flavor.
Although they may appear to be light in weight, they were actually VERY heavy.
The best time to buy Hatch Green Chiles in Arizona is July – October. You can find them at almost every store; or, you can buy them in 5 to 10 pound bags, or, HUGE burlap bags, at a time in Hatch and drive them back. You can also find them on their site & buy online.
They are quite wonderful 🙂
We prefer to use fresh Hatch Green Chiles – but if you aren’t able to get them fresh, you can substitute 1-2 cans of green chiles from your local grocery store.
We have quite a lot of chiles to use over the next few months, but we only used 2 chiles in this recipe to make a mild cornbread with some kick – I have made it several times with one additional chile (for a total of 3) … we’re a Mexican family but 3 chiles was almost too much for everyone, so next time I’ll stick with 2.
- 1/3 C. Milk
- 1 C. Greek Yogurt (we use homemade greek yogurt)
- 1 Egg
- 1/4 C. Sugar
- 1/2 C. Butter, melted
- 1 C. Cornmeal
- 1 C. Flour
- 1 tsp Salt
- 1/2 tsp Baking Soda
- 2 tsp Baking Powder
- 2 Hatch Green Chiles, roasted, stem removed and diced
- 1/2 C. Cheddar or Monterey Jack Cheese, shredded (more if you wish)
- Preheat oven to 400 degrees F.
- Lightly grease an 8x8 baking dish, OR, a 9" loaf pan - your choice. Lightly dust with cornmeal and coat the bottom of the baking dish or loaf pan lightly, then shake out excess.
- In your KitchenAid, combine the milk, yogurt, egg, sugar, & butter and blend until well combined.
- Add the cornmeal, flour, salt, baking soda & baking powder & mix just until moistened. Do not overmix.
- Fold in the green chiles and shredded cheese.
- Pour into your baking dish or loaf pan and even out the top. Dot the top with a few thin pats of butter, and place in the oven for 30 minutes (baking dish) or, 45 minutes (loaf pan). You'll want to keep an eye on the cornbread and pull out once the top starts to brown and a toothpick inserted in the center comes out clean.
- Let the cornbread sit for 15-20 minutes before slicing and serving.
- Store in a covered container in the refrigerator
- The 1 C. of Greek Yogurt can be substituted with 1 C. of Sour Cream OR 1 C. of Buttermilk. Although we prefer to use fresh, green, roasted hatch chiles, you can use canned, too.
Does this recipe do well asked in a cast iron skillet? I prefer the crunchy texture it gives cornbread.
Sure can. I haven’t done it like that but give it a try. I’m sure it would be fine.