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Crispy Roasted Hatch Green Chili Cornbread Skillet

crispy roasted hatch green chili cornbread skillet - featured image
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A flavorful cornbread recipe featuring smoky roasted Hatch green chilies baked in a cast iron skillet for a perfect crispy crust and tender crumb.

Ingredients

Scale
  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour (or gluten-free 1:1 flour blend)
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 2 large eggs, room temperature
  • 1 cup whole milk (or dairy-free milk like oat or almond)
  • 1/4 cup unsalted butter, melted
  • 2 tablespoons honey
  • 4–5 medium Hatch green chilies, roasted, peeled, and roughly chopped
  • Optional: 1 cup sharp cheddar cheese, shredded
  • Optional: 1/2 cup diced green onions

Instructions

  1. Preheat your oven’s broiler or grill. Place the chilies on a baking sheet or grill rack and roast, turning every few minutes, until skins are charred and blistered (about 10-15 minutes). Place in a bowl covered with plastic wrap or sealed bag to steam for 10 minutes.
  2. Peel off the charred skins from the chilies, remove seeds if desired, and roughly chop. Set aside.
  3. Preheat oven to 400°F (200°C). Place a 10-inch cast iron skillet with 2 tablespoons of butter inside to warm while oven heats.
  4. In a large bowl, whisk together cornmeal, flour, baking powder, and salt.
  5. In a separate bowl, beat eggs, then add milk, melted butter, and honey. Whisk until smooth.
  6. Pour wet ingredients into dry ingredients and stir gently until just combined; some lumps are okay.
  7. Fold in chopped roasted Hatch chilies and optional shredded cheddar and green onions if using.
  8. Carefully remove hot skillet from oven using oven mitts. Spread batter evenly in skillet; it will sizzle as it hits the hot butter.
  9. Bake in oven for 20-25 minutes until top is golden brown and a toothpick inserted in center comes out clean. Edges should be crisp and slightly pulling away from skillet.
  10. Let cornbread cool for at least 5 minutes before slicing to set texture.

Notes

Preheat the cast iron skillet with butter to achieve crispy edges. Steam chilies after roasting to ease peeling. Avoid overmixing batter to keep cornbread tender. Tent with foil if edges brown too fast. For extra crispiness, broil 1-2 minutes at end, watching closely.

Nutrition

Keywords: cornbread, Hatch green chili, roasted chilies, skillet cornbread, crispy cornbread, southwestern recipe, easy cornbread

Find it online: https://blixfood.com/crispy-roasted-hatch-green-chili-cornbread-skillet-easy-recipe-for-perfect-flavor/