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Savory Hatch Chile Cornbread Skillet with Cheddar and Honey Butter

savory hatch chile cornbread skillet - featured image
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A quick and easy skillet cornbread featuring smoky Hatch chiles, sharp cheddar cheese, and a sweet honey butter finish, perfect for any occasion.

Ingredients

Scale
  • 1 cup yellow cornmeal, medium grind
  • 3/4 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 2 tablespoons granulated sugar
  • 2 large eggs, room temperature
  • 1 cup buttermilk (or 1 cup milk + 1 tablespoon vinegar as substitute)
  • 1/4 cup unsalted butter, melted (plus extra for brushing skillet)
  • 2–3 medium Hatch chiles, roasted, peeled, and finely chopped (or mild green chiles)
  • 1 cup sharp cheddar cheese, shredded
  • 3 tablespoons unsalted butter, softened
  • 1 tablespoon honey

Instructions

  1. Preheat your oven to 425°F (220°C). Place your cast iron skillet in the oven while it heats to get it nice and hot.
  2. Roast the Hatch chiles over an open flame or under the broiler until skins blister and blacken. Place them in a sealed bowl or plastic bag to steam for 10 minutes, then peel off skins, remove seeds, and finely chop.
  3. In a large bowl, whisk together cornmeal, all-purpose flour, baking powder, salt, and sugar.
  4. In a separate bowl, beat eggs, then add buttermilk and melted butter. Whisk until smooth.
  5. Pour the wet mixture into the dry ingredients and stir gently until just combined; batter will be slightly lumpy.
  6. Fold in the chopped Hatch chiles and shredded cheddar cheese, stirring carefully to distribute evenly.
  7. Carefully remove the hot skillet from the oven using oven mitts. Brush it lightly with melted butter or a bit of oil.
  8. Pour the batter into the skillet, smoothing the top with a spatula.
  9. Bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
  10. While baking, mix softened butter with honey until creamy to make honey butter.
  11. Once baked, remove cornbread from oven and immediately spread honey butter over the hot top. Let sit for 5 minutes before slicing.

Notes

Preheat the skillet to ensure a crispy crust. Do not overmix the batter to keep the cornbread tender. If the top browns too quickly, tent with foil for the last 5-7 minutes. Use fresh roasted Hatch chiles for best flavor. You can substitute with mild green chiles or canned chiles if needed. For gluten-free, replace flour with almond flour or gluten-free baking mix. For dairy-free, use plant-based milk with vinegar and vegan butter or coconut oil.

Nutrition

Keywords: cornbread, hatch chile, cheddar, honey butter, skillet cornbread, savory cornbread, quick cornbread, easy recipe

Find it online: https://tempotaste.com/savory-hatch-chile-cornbread-skillet-recipe-with-cheddar-and-honey-butter-easy/