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I LOVE Hatch Chiles!  They seem to be everywhere right now.

They are only in season for a few short weeks, so stock up on them while you can!!

Roasted Hatch Chile Cornbread

5 tablespoons butter, melted
1½ cups whole wheat pastry flour
1½ cups yellow, white or blue cornmeal
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon garlic powder
1/2 teaspoon salt
1 cup milk
1 cup buttermilk
3 eggs
1/4 cup raw honey
1/2 cup fresh or frozen and thawed corn
3 to 4 Hatch chiles, roasted, skinned, seeded and chopped

Preheat oven to 400°F. Grease a 9-inch x 13-inch baking pan with 1 tablespoon of the butter.

In a large bowl, whisk together flour, cornmeal, baking powder, baking soda and garlic powder; set aside. In a medium bowl, whisk together milk, buttermilk, eggs and honey. Gently stir milk mixture into flour mixture until just combined. Stir in remaining 4 tablespoons butter, corn and chiles and transfer batter to prepared pan. Bake until top is golden and a toothpick inserted in the center comes out clean, 25 to 30 minutes. Set aside to let cool slightly then cut into squares and serve.