Last Updated on May 14, 2024 by Carne Diem
Method: Oven or Smoker
Jump to RecipeThis skillet cornbread with green chiles and toasted cumin is one of our favorite go-to sides for BBQ. The recipe is inspired by the Spicy Corn Bread recipe from the KCBS BBQ Society cookbook and The Fearless Chef. Our version does not stray too far from the original recipe, but we found we love this recipe even more with the inclusion of hot honey and green chiles, especially during Hatch chile season.
Table of contents
While not overly spicy, this cornbread provides just enough kick to hold its own with whatever BBQ meats you are serving up. This really is our favorite cornbread recipe and will be the gold standard by which you judge all other cast-iron skillet cornbread recipes.
Making the Hatch Green Chile Cornbread
Ingredients for the homemade skillet cornbread
To make the cornbread you are going to need just a handful of common ingredients.
Corn: Fresh ears of corn work best in the homemade skillet cornbread. Use your favorite variety.
Green chiles: We love to make Hatch green chile cornbread when they are in season. You will need 2 peppers or about 4 ounces of diced green chiles. You can substitute drained, canned green chiles if desired.
Flour: Any all purpose flour will work for making the homemade cornbread.
Cornmeal: We typically use Quaker yellow cornmeal, but if you have a favorite feel free to use that or try a medium ground or stone-ground cornmeal for adding a little bit of different texture to the cast iron skillet cornbread recipe.
Baking powder: You will need just a little baking powder to help with thickening the cornbread batter.
Sugar: White sugar adds a little bit of sweetness to counteract the spice in the green chile cornbread.
Dairy: Butter, large eggs, and buttermilk add a little tang to the batter and help it set up while baking. If you do not want to use buttermilk you can substitute regular milk of whole milk, but we really prefer the flavor the buttermilk adds.
Hot Honey: The addition of hot honey adds a little more sweetness and a little for spice to the green chile and buttermilk cornbread. We feel it adds just the right amount of sweetness to the cast iron skillet cornbread
Chives: We prefer the addition of fresh chives, but you can substitute diced green onion as well.
Seasonings: Toasted whole cumin seeds, cayenne pepper, cinnamon and salt provide the homemade BBQ cornbread with the perfect flavor. The cumin combines perfectly with the green chiles to add a bit of Tex-Mex flair to the cornbread recipe.
Prep your ingredients
Fresh is always better. So, if in season, try to find some fresh ears of sweet corn.
Shuck the corn and cut the kernels off into a small bowl.
Next, dice up the roasted chiles. We really prefer using a couple Hatch green chiles for this recipe, seeing how they are some of the best chiles on earth. We typically use 2 mild peppers when cooking for others, but when we are cooking for ourselves, we kick the heat up a little bit by using 1 mild and 1 hot chili. If Hatch chiles are not in season you can also used canned green chiles, just be sure to drain them first. If using canned chiles, you will likely need about 4 ounces.
We recommend buying Hatch chiles in bulk during Hatch chile season, getting them roasted at a roasting event, and then having them available to use throughout the rest of the year.
If you love Hatch chiles as much as we do then be sure to give some of these recipes a try too.
- Smoky Hatch Mac and Cheese
- Hatch Chile Verde
- Scratch Fire Roasted Chile and Beef Enchiladas
- King Ranch Chicken Casserole with Smoked Chicken
- Smothered Breakfast Burritos with Green Chile Sauce
Toast the cumin
The next step is to toast the cumin seeds. Heat a small skillet over medium heat. Toast the cumin until fragrant but be careful not to burn it. After toasting, place in a bowl for a few minutes to cool then lightly crush with the back of a spoon or a mortar and pestle.
Mix the dry ingredients
In a large mixing bowl, combine the flour, cornmeal, baking powder, salt, toasted cumin seeds, cinnamon, cayenne, and chives or green onions. Mix well to combine.
Next, add in the diced green chiles and stir to combine.
Prepare the wet ingredients
Add the softened butter and sugar to the bowl of a stand mixer or use a handheld mixer. Cream the butter and sugar until light and fluffy.
One at a time, add the eggs. Blend well to combine, then stir in the buttermilk and hot honey.
Combine the ingredients for the Hatch Green Chile Cornbread
Fold the cornmeal mixture into the bowl with the liquid ingredients a little bit at a time.
When the mixture is evenly combined, stir in the fresh corn kernels and mix well to combine.
Baking the Cast Iron Skillet Cornbread
Preheat your smoker or oven to 450 degrees F. Grease a cast iron skillet with canola oil or another neutral cooking oil. Be sure to grease the sides of the skillet to prevent the bread from sticking. We typically use a 9-inch cast iron skillet for a thicker cornbread, or you can use a larger skillet if you want a thinner skillet cornbread.
Pour the batter into the prepared pan and spread out evenly.
Bake the Hatch Green Chile Cornbread until it is deep golden brown, and you can place a toothpick near the center of the cornbread, and it comes out clean. This time can vary depending on the size of your pan but typically takes 30 to 40 minutes.
Larger pans will cook quickly because the cornbread is thinner. Sometimes when making the thick skillet cornbread the bake time can take up to an hour. Once the top of the cornbread is a nice golden color, cover the skillet with aluminum foil to prevent further browning, until the bread is done cooking.
What to Serve with Skillet Cornbread
Let the hot cornbread cool in the pan for about 10 minutes then flip it out onto a cutting board. Slice and serve warm with your favorite BBQ such as our Eastern North Carolina Pulled Pork, Beef Short Rib Burnt Ends, Texas Style Brisket, rib tips, or Spatchcock Chicken.
If desired top the sliced homemade cornbread with some melted butter, a drizzle of honey, or a tab of honey butter.
No BBQ feast is complete without some bourbon, so be sure to pour a few glasses of our Smoked Manhattans or our Campari Old Fashioned.
Other Options for the Hatch Green Chile Cornbread
In addition to a skillet cornbread, this recipe also works really well as cornbread muffins, or in mini bread pans, you just need to adjust the cooking time appropriately. Just cook until a toothpick pulls out clean.
Store the leftover skillet cornbread in an airtight container and eat of freeze withing 5 days. Even if you are only cooking for a small group the recipe freezes very well, so it is always ready for your BBQ cookout.
Frequently Asked Questions
Cast iron skillets are ideal for achieving a crispy crust on the bottom of the cornbread due to even heat distribution. However, a regular oven-safe skillet can work in a pinch, but you might miss out on that signature texture.
Coarse ground cornmeal creates a more rustic texture, while fine ground cornmeal results in a smoother texture. Choose whichever you prefer.
Once you are happy with the way the top of your skillet cornbread looks, top the skillet with foil to prevent further browning.
Cornbread can be reheated in a preheated oven at 350°F (175°C) for a few minutes until warmed through. You can also toast slices in a skillet for a crispy exterior.
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📖 Recipe
Hatch Green Chile Cornbread
Equipment
- Cast Iron Skillet
- Mixer
Ingredients
- 4 Ears of Corn Shucked and cleaned
- 3 Cups Flour
- 2 Cups Cornmeal
- 2 Tablespoon Baking Powder
- 2 Green Chiles Diced. Preferably Hatch. About 4 ounces
- 1 Tablespoon Salt
- 2 Tablespoon Cumin Seeds Toasted
- 1 teaspoon Cayenne
- 1 teaspoon Ground Cinnamon
- 2 Tablespoon Chives or Green Onions Finely diced
- 8 Tablespoon Butter Softened - room temperature
- 1 Cup Sugar
- 2 Eggs Beaten
- 2 Cups Buttermilk
- 2 Tablespoons Hot Honey
Instructions
- After shucking the corn and cutting the corn kernels into a bowl, dice the green chiles.
- Heat a small skillet over medium heat. Toast the cumin until fragrant, but be carful not to burn it. After toasting, place in a bowl for a few minutes to cool then lightly crush with the back of a spoon or a mortar and pestle.
- In a large bowl, combine the flour, cornmeal, baking powder, salt, toasted cumin seeds, cinnamon, cayenne, and chives or green onions. Mix well to combine, then stir in the diced chiles.
- Add the softened butter and sugar to the bowl of a stand mixer or use a hand held mixer. Cream the butter and sugar until light and fluffy.
- One at a time, add the eggs. Blend well to combine, then stir in the buttermilk.
- Combine the wet and dry ingredients until evenly combined, then stir in the corn kernels.
- Preheat your smoker or oven to 450 degrees. Grease a cast iron skillet with canola oil or another neutral cooking oil. Add the batter to the pan and smooth it out so that is is even and reaches the edges of the pan.
- Bake the cornbread for 30-40 minutes, until it is golden and you can cleanly place a toothpick into the center of the cornbread.
- Remove from the oven and rest at room temp for 10 minutes. Flip the cornbread out of the pan onto a cutting board. Slice and serve warm.
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