Smoky, roasted hatch chile meets cornbread in this recipe. These muffins are perfect for soaking up soups and gravies or for enjoying with butter.
A Warming Fall Meal
Early fall is the perfect time to enjoy the smoky flavor of roasted green hatch chiles, so why not throw them into another fall favorite dish? I'm talking about cornbread!
I love a good cornbread with chili and soup (or on its own as a little snack) when the weather cools down. In this particular instance, I was making corn bread muffins to go with my Chipotle Pumpkin Chickpea Soup.
Since I shared on the soup post why on earth I'm here sharing fall recipes in the middle of March, I won't go into it here.
Check out the Hatch Chile Cornbread & Pumpkin Soup reel, and test this meal out the next time Hatch Chile season rolls around!
Stay riled up & keep the joy in cooking!
Hatch Chile Cornbread Muffins (gluten-free option)
This recipe makes 12 muffins
Quick Tip
Let the milk & eggs come to room temperature before starting to help ingredients combine more easily.
Ingredients
- 1 Hot hatch chile (green)
- 1 1/3 c Flour (to make it gluten-free, I use this flour)
- 1 c Cornmeal
- 6 Tbsp White sugar
- 2 Tbsp Baking powder*
- 1/2 tsp Salt
- 2 Eggs, large
- 1/4 c Unsalted butter
- 2/3 c Milk (I use whole or 2%)
- 1 Tbsp (plus extra) Neutral oil
*1 part baking soda to 2 parts cream of tartar makes a baking powder substitute
Directions
- Lightly coat the hatch chile in oil. Broil it for 10 minutes, then flip and broil it for 10 more to create a charred exterior. Once cooled, remove the seeds from the inside of the chile, and cut the pepper up.
- Melt the butter in a small saucepan over low heat. Once melted, set it aside to cool.
- Mix the flour, cornmeal, sugar, baking powder, and salt.
- In a separate bowl, beat the eggs. Then add the melted butter, milk, and 1 Tbsp of oil.
- Combine the wet and dry ingredients, stopping once just combined.
- Fold hatch chile into the cornbread batter.
- Line or thoroughly grease a muffin tin and distribute the batter evenly among 12 cups.
- Bake at 400 degrees for 15 minutes or until light browning can be seen and the muffins pass the toothpick test.
Enjoy warm right away or transfer to a wire rack to cool.
Let me know what you think!
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