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Savory Roasted Hatch Green Chile Cornbread Recipe with Easy Jalapeño Butter

roasted hatch green chile cornbread - featured image
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A quick and easy savory cornbread featuring smoky roasted Hatch green chiles and a creamy, spicy jalapeño butter that melts perfectly on top.

Ingredients

Scale
  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour (can swap with gluten-free flour for GF version)
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • 2 large eggs, room temperature
  • 1 cup buttermilk (or plain yogurt thinned with milk)
  • ½ cup unsalted butter, melted and slightly cooled (use vegan butter if needed)
  • 3–4 roasted Hatch green chiles, peeled and chopped
  • 1 cup fresh corn kernels (optional)
  • ½ cup unsalted butter, softened (for jalapeño butter)
  • 1 small fresh jalapeño, seeded and finely minced
  • 1 teaspoon honey
  • ½ teaspoon lime zest
  • Pinch of salt (for jalapeño butter)

Instructions

  1. Roast the Hatch green chiles by holding each chile with tongs over a gas flame or under a broiler, turning occasionally until the skin is charred and blistered all over (about 5-7 minutes). Place the roasted chiles in a bowl and cover tightly with plastic wrap or a towel to steam for 10 minutes.
  2. Peel and chop the chiles: once cool enough to handle, rub off the skins, remove stems and seeds, then chop the flesh into small pieces.
  3. Preheat your oven to 400°F (200°C). Place your cast iron skillet or baking dish in the oven while it heats to get it hot.
  4. In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, and salt.
  5. In a separate bowl, beat eggs lightly, then stir in buttermilk and melted butter.
  6. Pour the wet mixture into the dry ingredients and fold gently until just combined. Fold in the chopped roasted Hatch chiles and fresh corn kernels if using.
  7. Carefully remove the hot skillet from the oven and grease it lightly with butter or oil. Pour the batter into the skillet and smooth the top.
  8. Bake for 20-25 minutes until the top is golden brown and a toothpick inserted in the center comes out clean.
  9. While the cornbread bakes, mix softened butter with minced jalapeño, honey, lime zest, and a pinch of salt until creamy and well blended.
  10. Remove cornbread from oven and let cool for 5 minutes. Spread with the jalapeño butter while warm.

Notes

Preheat the skillet to get a crispy crust. Steam chiles after roasting to make peeling easier. Fold batter gently to avoid toughness. Jalapeño butter can be made ahead and stored in the fridge. Let cornbread rest 5 minutes before cutting to avoid crumbliness. If browning too fast, tent with foil.

Nutrition

Keywords: cornbread, Hatch green chile, jalapeño butter, savory cornbread, roasted chiles, spicy cornbread, easy cornbread recipe

Find it online: https://bakebelle.com/savory-roasted-hatch-green-chile-cornbread-recipe-with-easy-jalape-n-o-butter/