This buttermilk and hatch chile cornbread has got to be one of the easiest recipes ever. A while back I bought hatch chiles at the market and have been using them ever since. When I brought them home I roasted, peeled, de-seeded, and froze them so they were ready to use whenever I needed. I have loved having them around because their flavor is unmatched. They are a little spicy, but have incredible flavor that lends well to any dish.
If you don’t have hatch chiles in your freezer like I do, a can of diced green chiles, or even poblanos that you roast yourself, will do well in this recipe. The buttermilk makes the cornbread so moist – it’s not quite as crumbly as when made with milk.
If you need an unexpected side dish for Thanksgiving or even a Christmas party, this would be absolutely fantastic. And, by the way this would also be a great addition in the cornbread salad (there’s a reason this is one of PH’s most popular recipes of all time).
- 1 package of corn muffin mix
- 1 egg
- 1/3 cup buttermilk
- 1/3 cup cheddar cheese
- 3 hatch chiles, roasted and stems and seeds removed, chopped
- Pre heat the oven to 350 degrees. In a large bowl, combine the corn muffin mix, egg, and buttermilk, until just combined. Fold in the cheddar cheese and chopped hatch chiles.
- Pour the batter into a greased pan, and top with more cheddar cheese, if desired. Bake for 20 minutes or until a toothpick comes out clean.