Hatch Chile Cornbread Recipe

Ingredients:

• 1 cup all-purpose flour
• 3/4 cup coarse cornmeal
• 1 1/4 teaspoons baking powder
• 3/4 teaspoon baking soda
• 2 teaspoons kosher salt
• 3 large eggs
• 1 cup sour cream
• 1 cup half-and-half
• 4 tablespoons unsalted butter, melted, plus more for greasing pan
• 1/2 cup diced roasted hatch chiles, from 2 chiles (See Cook’s Tip)

Directions:

1. Preheat oven to 350°F.
2. In a medium bowl, whisk together flour, cornmeal, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, combine eggs, sour cream, and half-and-half. Whisk to combine.
4. Fold dry ingredients into wet ingredients. Add melted butter and hatch chiles. Mix just until combined.
5. Pour into a buttered, 9-inch, cast iron pan and bake 30 to 35 minutes until a toothpick entered into the center comes out clean.
6. Remove from oven and allow to rest 10 minutes. Serve warm.
7. Cook's Tip:
8. In the summer when hatch chiles are in peak season, they can be purchased already roasted. You can also roast them at home. Arrange chiles on a baking sheet in a single layer. Roast in preheated oven at 425°F for 20 minutes, turning once after 10 minutes. They should blacken and blister all over. Place hot chiles in a large bowl and cover with a plate to steam. Once cool enough to handle, use gloves to remove skin, membranes, and seeds. Chop for immediate use or cool thoroughly before bagging and freezing.