Hatch chiles create this incredible kicked up Green Chile Cornbread that everyone will rave about! Serve with a pat of butter or honey.
Y’all, I love some really good cornbread – and I never knew I could love sweet potatoes in cornbread. Who ever knew that sweet potatoes could make some of the best cornbread around?
Hatch Chile Sweet Potato Cornbread
This recipe took quite a bit of me to not eat the entire pan. It is actually a nice switch from traditional cornbread recipes like this Hatch chile cornbread. This recipe makes 16 muffins – perfect to take on the go, enjoy at breakfast or just shove in a bowl of chili.
Enjoy your cornbread with a nice cup of tea, or a thick pat of butter… or next to a big bowl of chili. It’s so good!
The muffins combine my favorite Hatch chiles with mashed sweet potatoes. It will be your new go-to cornbread recipe forever and ever! It’s best when warm from the oven. However, it it does make quite a few muffins so you can enjoy one daily until they are completely gone. Then you can whip up more.
As much as I love some Hatch green chiles, sometimes it’s a gamble to determine if they are really mild or if they are going to send you to the ER. With that in mind, if you love spice and want to kick it up many notches, then dice up 2-3 green chiles.
If not, then stick with dicing one just to play it safe.
My boys were excited to bake these with me, and so I gave them the simple task of lining the muffin pan. They picked out a celebratory pink and white wrapper for the Hatch Chile Sweet Potato Cornbread. It doesn’t get much more exciting than that.
A wonderfully rich, decadent cornbread speckled with sweet potatoes and Hatch green chiles, doctored with a pat of butter, in a happy pink and white cupcake liner. How can one not be in love?!
Hatch Green Chile Sweet Potato Cornbread
- 3/4 C milk
- 1/2 C sour cream
- 2 eggs
- 1 medium sweet potato peeled, steamed and mashed
- 1/3 C sugar
- 1 1/2 C cornmeal
- 1 C all purpose flour
- 1 tsp salt
- 1/2 tsp cinnamon
- 1 Tbsp baking powder
- 3 Hatch chiles roasted, skin peeled, stem removed and finely diced
- Line a 12 ct muffin pan with muffin cups and set aside. Preheat the oven to 400 degrees F.
- In your mixer, beat the milk, sour cream, eggs, sweet potato, and sugar until well blended.
- In a separate bowl, combine the dry ingredients, and make a well in the center. Gently pour the wet ingredients into the well, and stir gently to combine - avoid over-mixing, the dough will be lumpy and thick.
- Gently fold in the green chiles, just until combined. Divide evenly into 12 muffin cups (you may have enough left for 4 additional - you can make those after the first dozen are done).
- Bake at 400 degrees F for 12-15 minutes or until a toothpick inserted in the center comes out clean - they should look firm, but not overly browned.
- Remove from muffin pan and allow to cool thoroughly - enjoy with a pat of butter, honey or with a nice bowl of chili.
- Can't find Hatch chiles? Feel free to substitute 2-3 cans of Hatch chiles (or green chiles).
- Anaheim chiles can be roasted, peeled and seeded and replace the Hatch chiles.
If you give this recipe a try, please leave a comment, and rate the recipe!