Cheesy Hatch Chile Skillet Cornbread - Recipe from Price Chopper
Cheesy Hatch Chile Skillet Cornbread
This bold and savory cornbread combines sweet honey, smoky Hatch chiles, melty white Cheddar, and zesty Mexican-style street corn for a flavorful twist on a Southern classic. Baked to golden perfection in a skillet, it’s the perfect side dish.
This bold and savory cornbread combines sweet honey, smoky Hatch chiles, melty white Cheddar, and zesty Mexican-style street corn for a flavorful twist on a Southern classic. Baked to golden perfection in a skillet, it’s the perfect side dish.
- Preheat oven to 400°. In large, oven-safe skillet, heat 2 tablespoons butter over medium-high heat. Add peppers; cook 3 minutes or until tender, stirring occasionally. Remove from heat; transfer peppers to a plate.
- In large bowl, whisk eggs, cornmeal, milk, flour, honey, baking powder, salt and 1/4 cup butter; fold in cheese, corn and peppers. In same skillet, melt remaining 2 tablespoons butter over low heat, swirling to coat. Pour cornmeal mixture into skillet; transfer skillet to oven and bake 25 minutes or until top is lightly browned and toothpick inserted in center comes out clean.
- Cool cornbread slightly; cut into 12 wedges. Serve cornbread with additional butter, if desired.
