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Crispy Roasted Hatch Green Chili Cornbread Recipe with Honey Butter

crispy roasted hatch green chili cornbread - featured image
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A warm, crispy, and slightly spicy cornbread featuring smoky roasted Hatch green chilies and a luscious honey butter topping. Perfectly crispy edges with a tender crumb inside make this a comforting and flavorful side dish.

Ingredients

Scale
  • 1 cup yellow cornmeal (preferably stone-ground)
  • 1 cup all-purpose flour (can substitute with almond flour for gluten-free option)
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk (or substitute with milk + 1 tablespoon lemon juice)
  • 2 large eggs, room temperature
  • 1/4 cup unsalted butter, melted
  • 1 cup roasted Hatch green chilies, chopped (fresh or frozen)
  • 1 teaspoon olive oil
  • 1/4 cup unsalted butter, softened (for honey butter)
  • 2 tablespoons honey
  • Pinch of sea salt (for honey butter)

Instructions

  1. Preheat your oven to 425°F (220°C). Place your cast iron skillet inside while the oven heats up for about 10 minutes.
  2. Prepare the roasted Hatch green chilies by roasting fresh chilies on a hot skillet or under the broiler until skins blister and char, about 8–10 minutes, turning occasionally. Let cool, peel, and chop roughly. If using frozen, thaw and pat dry.
  3. In a large bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt until evenly combined.
  4. In a separate bowl, whisk eggs, buttermilk, and melted butter until smooth.
  5. Pour the wet mixture into the dry ingredients and stir gently with a rubber spatula until just combined; lumps are okay.
  6. Toss chopped roasted Hatch chilies with olive oil in a small bowl, then fold into the batter gently.
  7. Carefully remove the hot skillet from the oven, brush with melted butter or oil to prevent sticking, pour in the batter, and smooth the top.
  8. Bake for 20–25 minutes until a toothpick inserted in the center comes out clean or with a few moist crumbs and edges are deep golden brown and crisp.
  9. While baking, mix softened butter, honey, and sea salt until creamy to make honey butter.
  10. Remove cornbread from oven, let cool for 5 minutes, then spread honey butter generously on top while still warm.

Notes

Preheat the skillet to achieve crispy edges. Do not overmix the batter to avoid dense cornbread. If edges brown too quickly, tent with foil for the last 5 minutes. Roasting the Hatch chilies yourself enhances smoky flavor. Honey butter should be made fresh and spread while cornbread is warm. For gluten-free, substitute flour with almond or gluten-free blend. For vegan, use flax eggs, plant-based milk, dairy-free butter, and maple syrup instead of honey.

Nutrition

Keywords: cornbread, Hatch green chilies, roasted chilies, honey butter, crispy cornbread, spicy cornbread, comfort food, easy cornbread recipe

Find it online: https://elvafood.com/crispy-roasted-hatch-green-chili-cornbread-recipe-with-honey-butter-easy-and-perfect/