Method: Oven or SmokerJump to Recipe
This green chili cornbread 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 green chiles, especially during Hatch chile season. While not overly spicy, this cornbread provides just enough kick to hold its own with whatever BBQ meats you are serving up.
Making the Hatch Green Chile Cornbread
To make the cornbread you are going to need fresh ears of corn, green chiles, flour, cornmeal, baking powder, whole cumin seeds, cayenne pepper, cinnamon, buttermilk, eggs, butter, sugar, salt, and chives or green onion.
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 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.
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 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.
Mix the dry ingredients
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.
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 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 ingredients for the Hatch Green Chile Cornbread
Fold in the dry ingredients into the bowl with the liquid ingredients a little bit at a time.
When the mixture is evenly combined, stir in the corn and mix well to combine.
Baking the Green Chile Cornbread
Preheat your smoker or oven to 450 degrees. Grease a cast iron skillet with canola oil or another neutral cooking oil.
Pour the batter into the prepared pan and spread out evenly.
Bake the Hatch Green Chile Cornbread until it begins to 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.
Let the cornbread cool in the pan for about 10 minutes then flip it out onto a cutting board. Slice and serve warm with you favorite BBQ such as our Eastern North Carolina Pulled Pork, Beef Short Rib Burnt Ends, or Spatchcock Chicken. 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.
Even if you are only cooking for a small group the recipe freezes very well, so it is always ready for your BBQ cookout.
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Hatch Green Chile Cornbread
- Cast Iron Skillet
- 3 Cups Flour
- 2 Cups Cornmeal
- 2 Tab Baking Powder
- 2 Green Chiles Diced. Preferably Hatch
- 1 Tab Salt
- 2 Tab Cumin Seeds Toasted
- 2 Tab Chives or Green Onions Finely diced
- 1 tea Cayenne
- 8 Tab Butter Softened – room temperature
- 1 Cup Sugar
- 2 Eggs Beaten
- 2 Cups Buttermilk
- 4 Ears of Corn
- 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.