Bread

Hatch Chile Cheddar Cornbread

Right now is a great time to be in Texas.

Wait, let me rephrase that.

It’s always a great time to be in Texas (except during rush hour traffic, of course..), but right now, we are smack in the middle of the Hatch Chile Festival. Can I get a woo-hoo? The stores are flooded with pallet loads of the famous New Mexico chile peppers, and many of the markets have cooking stations set up in the parking lot, to entice you with the intoxicating aroma of fresh roasted peppers.

Yum.

I plan on stocking up while I can, and utilizing them in every way, shape and form possible. And while chile rellenos, enchiladas, and cornbread are great, what I’m really itching to make is this Hatch Chile Verde Skillet Mac and Cheese. 

IMG_0854

I do believe I have Sunday dinner figured out…..

Hatch Chile Cheddar Cornbread

  • 1 cup yellow cornmeal
  • 1 cup all purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 1/2 cups grated cheddar cheese
  • ½ cup roasted, chopped Hatch green chiles
  • 2 eggs
  • 1 cup milk
  • 4 tbsp butter, melted

Preheat the oven to 400 degrees.

Combine the cornmeal, flour, baking powder, and baking soda in a mixing bowl. Stir in the cheese and chiles. Mix together the eggs, milk, and butter, then add to the flour mixture. Stir/fold gently until until blended. Pour mixture into a greased 8″ baking pan. Bake for 25-30 minutes until lightly browned and a tester comes clean from the center

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