Hatch Green Chile Sweet Potato Cornbread
Hatch chiles create this incredible kicked up Green Chile Cornbread that everyone will rave about! Serve with a pat of butter or honey.
Servings 16 muffins
Calories 141kcal
Ingredients
- 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
Instructions
- 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.
Notes
- 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.
Nutrition
Calories: 141kcal | Carbohydrates: 24g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 25mg | Sodium: 198mg | Potassium: 192mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1246IU | Vitamin C: 1mg | Calcium: 62mg | Iron: 1mg