Print

Savory Roasted Hatch Chili Cornbread Recipe with Easy Honey Butter Spread

savory roasted hatch chili cornbread - featured image
Print Recipe

A flavorful southwestern-inspired cornbread featuring smoky roasted Hatch chilis folded into a moist batter, served warm with a sweet and creamy honey butter spread.

Ingredients

Scale
  • 1 cup yellow cornmeal
  • 3/4 cup all-purpose flour (can substitute with gluten-free flour blend)
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp kosher salt
  • 2 large eggs, room temperature
  • 1 cup buttermilk (or 1 cup milk + 1 tbsp lemon juice, let sit 5 mins)
  • 1/4 cup unsalted butter, melted and cooled
  • 2 tbsp honey
  • 3–4 roasted Hatch chilis, seeded and chopped
  • For the Honey Butter Spread:
  • 1/2 cup unsalted butter, softened
  • 2 tbsp honey
  • Pinch of sea salt

Instructions

  1. Preheat oven to 450°F (230°C). Place whole Hatch chilis on a foil-lined baking sheet and roast for about 15 minutes, turning once halfway through until skins blister and char.
  2. Transfer chilis to a bowl and cover tightly to steam for 10 minutes. Peel skins off, remove seeds, and chop chilis into small pieces.
  3. Preheat cast iron skillet in oven to 400°F (200°C).
  4. In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, and salt.
  5. In another bowl, beat eggs, then add buttermilk, melted butter, and honey; whisk until smooth.
  6. Pour wet ingredients into dry ingredients and stir just until combined. Fold in chopped roasted Hatch chilis.
  7. Remove hot skillet from oven, grease lightly with butter or oil, pour batter into skillet, and spread evenly.
  8. Bake at 400°F (200°C) for 20-25 minutes until golden and a toothpick inserted comes out clean.
  9. While baking, mix softened butter, honey, and sea salt until creamy for honey butter spread.
  10. Let cornbread cool for 10 minutes before slicing. Serve warm with honey butter spread on top.

Notes

Do not overmix the batter to avoid dense cornbread. Preheat the skillet for a crisp crust. Roasting the chilis fresh is key for smoky flavor. Serve warm with honey butter for best taste. For dairy-free or vegan versions, substitute ingredients accordingly. Leftovers store well at room temperature for 2 days or freeze for up to 3 months.

Nutrition

Keywords: cornbread, Hatch chili, roasted chili, honey butter, savory cornbread, southwestern, easy cornbread recipe, skillet cornbread

Find it online: https://jodierecipes.com/savory-roasted-hatch-chili-cornbread-recipe-with-easy-honey-butter-spread/