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Savory Hatch Chili Cornbread Skillet Recipe with Cheddar Jalapeño Butter

Savory Hatch Chili Cornbread Skillet - featured image
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A flavorful and moist cornbread skillet featuring smoky hatch chiles and a spicy cheddar jalapeño butter topping, perfect for any occasion.

Ingredients

Scale
  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/4 cup granulated sugar
  • 1 cup buttermilk (or 1 cup milk + 1 tablespoon lemon juice, let sit 5 minutes)
  • 2 large eggs, room temperature
  • 1/4 cup unsalted butter, melted and cooled slightly
  • 2–3 fresh Hatch chiles, roasted, peeled, seeded, and chopped (or 1 cup canned roasted green chiles)
  • 1/2 cup unsalted butter, softened
  • 1/2 cup sharp cheddar cheese, finely grated
  • 1 small jalapeño, seeded and finely chopped
  • 1/4 teaspoon smoked paprika
  • Pinch of salt

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Roast the hatch chiles by charring them over a gas flame or under the broiler until blackened all over, about 5-7 minutes. Place them in a bowl covered with plastic wrap to steam for 10 minutes, then peel off the skins, remove seeds, and chop. If using canned, drain and chop.
  3. Prepare the cheddar jalapeño butter by combining softened butter, grated cheddar, finely chopped jalapeño, smoked paprika, and a pinch of salt in a small bowl. Mix until well combined and set aside at room temperature.
  4. In a large bowl, whisk together cornmeal, flour, baking powder, salt, and sugar.
  5. In another bowl, whisk the buttermilk, eggs, and melted butter until smooth.
  6. Pour the wet ingredients into the dry and gently stir until just combined. Fold in the chopped hatch chiles gently.
  7. Place your cast-iron skillet in the oven for 5 minutes while it preheats to get it hot.
  8. Carefully pour the batter into the hot skillet and spread evenly.
  9. Bake for 20-25 minutes until the top is golden brown and a toothpick inserted into the center comes out clean.
  10. Remove from oven and immediately spread the cheddar jalapeño butter over the hot cornbread. Let rest for 5 minutes before serving.

Notes

Do not overmix the batter to avoid dense cornbread. Use room temperature eggs and buttermilk for better rise. Preheat the skillet to get a crispy crust. Roasting hatch chiles adds smoky depth. Adjust jalapeño seeds for desired heat. Let cornbread rest before slicing. If butter isn’t melting fast enough, return skillet to oven for 1-2 minutes.

Nutrition

Keywords: cornbread, hatch chili, cheddar jalapeño butter, skillet cornbread, savory cornbread, spicy butter, southwestern recipe

Find it online: https://perkypan.com/savory-hatch-chili-cornbread-skillet-recipe-with-cheddar-jalape-n-o-butter-easy-and-delicious/