Description
A savory, homemade cornbread featuring a shatteringly crisp crust achieved by baking in a hot cast-iron skillet, filled with smoky roasted Hatch chilies and served with honey butter.
Ingredients
Scale
- 1 cup (120g) stone-ground yellow cornmeal
- ½ cup (60g) all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 1 cup (150g) roasted Hatch chilies, chopped
- 2 large eggs, room temperature
- 1 cup (240ml) buttermilk
- ½ cup (120g) full-fat sour cream
- ¼ cup (60ml) vegetable oil
- 3 tablespoons unsalted butter, melted
- 2 tablespoons butter or bacon grease (for skillet)
- ½ cup (115g) softened unsalted butter (for honey butter)
- 2 tablespoons honey (for honey butter)
Instructions
- Preheat oven to 425°F (220°C). Place a 10-inch cast-iron skillet in the oven to heat for 15-20 minutes.
- In a medium bowl, whisk together cornmeal, flour, baking powder, and salt.
- In a separate bowl, whisk eggs, buttermilk, sour cream, melted butter, and vegetable oil until smooth.
- Pour wet ingredients into dry ingredients and gently fold with a spatula until just combined; do not overmix. The batter should remain lumpy.
- Fold in the chopped roasted Hatch chilies.
- Carefully remove the hot skillet from the oven. Add butter or bacon grease; swirl to coat the bottom and sides. It should smoke slightly.
- Pour batter into the hot skillet; it should sizzle loudly. Spread evenly.
- Bake for 20-25 minutes until the top is golden brown and a toothpick inserted in the center comes out clean.
- Cool in the skillet for 5 minutes before cutting.
- For honey butter, mix softened butter and honey until creamy. Serve cornbread warm with honey butter.
Notes
Ensure the cast-iron skillet is fully preheated to create the crispy crust. Do not overmix the batter to avoid a dense texture. Let the cornbread cool for 5 minutes before cutting to prevent crumbling. For a gluten-free version, use gluten-free cornmeal and a 1:1 gluten-free flour blend.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Cuisine: Southwestern
Nutrition
- Serving Size: 1 wedge
- Calories: 280
- Sugar: 4
- Sodium: 350
- Fat: 14
- Saturated Fat: 7
- Carbohydrates: 32
- Fiber: 2
- Protein: 6
Keywords: Hatch chili cornbread, crispy cornbread, cast iron cornbread, southwestern recipes, homemade cornbread, savory cornbread, honey butter