Hatch Chile Cornbread

My mom came home the other day and all she could talk about was this cornbread she had at Whole Foods.  She prefaced the story by saying she was having one of those days when she was absolutely starving and had to stop at the grocery store on the way home.  I totally felt her pain, I mean there is absolutely nothing worse than being surrounded by food when your stomach is grumbling.  I usually opt for a box of cookies or something equally terrible and ridiculous, but my mom opted for a sample of their hatch chile cornbread instead.  Hunger can do crazy things to a person so I was a little skeptical about how amazing this cornbread really was.

Sooo… she rambled about this cornbread until I finally gave in and went and sampled it and she was right.  I immediately bought some hatch chiles and started experimenting with recipes until I got it right.

Hatch Chile Cornbread
Adapted from Martha Stewart

1 cup flour
1 cup coarse yellow cornmeal
1/4 cup plus 2 tablespoons sugar
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
1 large egg, lightly beaten
1/4 cup grapeseed oil
1/2 cup corn, frozen or fresh removed from the cob
2 medium hatch chiles
1 cup grated cheddar cheese

Preheat broiler. Lightly butter a 12-cup mini-muffin tin or coat with cooking spray. Whisk together flour, cornmeal, sugar, baking powder, baking soda, and salt.
Place hatch chiles on baking sheet and broil 6” from the heat source.  Rotate peppers to char on all sides.  Place peppers in a bowl and cover with saran wrap to steam for about 10 minutes.  Remove skins and seeds and dice.  Set aside and change the oven temperature to 375°F.
Combine buttermilk, egg, and oil. Stir buttermilk mixture into flour mixture until combined.  Add in corn and hatch chiles.
Fill cups of muffin tin three-quarters full with batter. Top each with a sprinkle of cheddar cheese.  Bake until tops are golden and a toothpick inserted into centers comes out clean, about 12 minutes. Transfer to a wire rack, and let cool for 5 minutes. Turn out muffins from tin. Repeat with remaining batter. Serve warm or at room temperature.

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