Roasted Hatch Chile Cornbread
Adapted from Betty Crocker Big Red Cookbook
Makes 12 servings
1 cup buttermilk
1/4 cup butter, melted
1 large egg
1 1/4 cups yellow cornmeal
2/3 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon fine grain sea salt
2 roasted medium-heat Hatch chilies, peeled, membranes and seeds removed, and finely chopped
1. Preheat the oven to 400 degrees Fahrenheit. Grease the bottom and sides of a 9-inch pie plate.
2. Beat the buttermilk, butter and egg together in a large bowl with a whisk. There will be little bits of butter in the mixture. (Don’t worry, it’s supposed to be like that!)
3. In a separate bowl, whisk together the cornmeal, sugar, baking powder, and salt, then add this mixture to the buttermilk mixture all at once. Stir everything together until the flour is just moistened (the batter will still be lumpy). Fold in the chopped chilies.
4. Pour the batter into the pie plate and spread it out so that it fills the pie plate evenly.
5. Bake the cornbread for 20 to 25 minutes, or until it is golden brown and a toothpick inserted in the center comes out complete.
6. Let the cornbread cool slightly before cutting it into wedges and serving. It’s also delicious eaten at room temperature!