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Flavorful Hatch Green Chili Cornbread Skillet Recipe with Roasted Pepper Butter Made Easy

Hatch green chili cornbread skillet - featured image
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A bold, zesty twist on classic cornbread featuring Hatch green chilies and a silky roasted pepper butter, delivering a perfect balance of spicy, buttery, and sweet flavors in a moist, crumbly skillet bake.

Ingredients

Scale
  • 1 cup yellow cornmeal
  • 3/4 cup all-purpose flour (or almond flour for gluten-free)
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup buttermilk (room temperature; or dairy-free milk plus 1 tbsp vinegar)
  • 2 large eggs (room temperature)
  • 1/4 cup unsalted butter, melted
  • 1 cup roasted Hatch green chilies, roughly chopped (fresh or canned, drained and patted dry)
  • 1/2 cup unsalted butter, softened (for roasted pepper butter)
  • 1 roasted red bell pepper, peeled and chopped
  • 1/2 teaspoon smoked paprika
  • Pinch of salt (for roasted pepper butter)

Instructions

  1. Preheat oven to 450°F (230°C). Place whole Hatch chilies and red bell pepper on a baking sheet. Roast for about 15 minutes, turning occasionally, until skins are blistered and blackened. Remove and place in a bowl covered with plastic wrap or sealed bag to steam for 10 minutes.
  2. Peel skins off the peppers once cooled, deseed, and roughly chop the Hatch chilies and red bell pepper separately.
  3. In a food processor or blender, combine softened butter, roasted red bell pepper, smoked paprika, and a pinch of salt. Blend until smooth. Set aside at room temperature.
  4. In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt. In a separate bowl, whisk buttermilk, eggs, and melted butter until combined.
  5. Pour wet ingredients into dry ingredients and gently fold with a spatula until just combined. Fold in chopped Hatch green chilies evenly.
  6. Heat a 10-inch cast iron skillet over medium heat for 2 minutes. Add a light layer of butter or oil to coat the bottom.
  7. Pour batter into the skillet and smooth the top. Transfer skillet to preheated oven at 425°F (220°C) and bake for 20-25 minutes, or until top is golden and a toothpick inserted in the center comes out clean.
  8. Remove skillet from oven and let cool for 5 minutes. Serve slices topped generously with roasted pepper butter while warm.

Notes

Do not overmix the batter; lumps are desirable for tender crumb. Tent skillet with foil if edges brown too quickly. Let cornbread rest before slicing to avoid crumbling. Roasting peppers fresh adds smoky depth but jarred roasted peppers can be used. Butter or oil the skillet before pouring batter for a nice crust. Roasted pepper butter can be made ahead and stored refrigerated or frozen.

Nutrition

Keywords: Hatch green chili, cornbread, skillet, roasted pepper butter, spicy cornbread, Southwestern recipe, easy cornbread, gluten-free option, dairy-free option

Find it online: https://morselora.com/flavorful-hatch-green-chili-cornbread-skillet-recipe-with-roasted-pepper-butter-made-easy/