Hatch Chile Corn Bread Recipes
HATCH CHILE CORN BREAD
Make and share this Hatch Chile Corn Bread recipe from Food.com.
Provided by TxGriffLover
Categories Quick Breads
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Char chiles over gas flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel, seed and chop chiles. Set aside.
- Preheat oven to 400°F Butter 9x5x2-inch metal loaf pan. Set aside.
- In a medium bowl, whisk cornmeal, flour, sugar, baking powder, baking soda and salt to blend. Stir in cheese. Whisk buttermilk, eggs and butter in another medium bowl to blend. Add egg mixture to dry ingredients, and stir just until blended. Mix in chiles. Transfer batter to prepared pan.
- Bake until deep golden brown on top and tester inserted into center comes out clean, about 45 minutes. (Check at about 20 minutes.).
Nutrition Facts : Calories 376, Fat 16.9, SaturatedFat 9.7, Cholesterol 112.2, Sodium 911.7, Carbohydrate 44.7, Fiber 2.4, Sugar 11.8, Protein 12.5
HATCH CHILE CORNBREAD STUFFING
Steps:
- Preheat oven to 350 degrees F. Line a baking pan with parchment paper.
- In a medium-sized bowl stir together milk, corn, butter and eggs.
- In a large bowl whisk together cornmeal, baking powder, baking soda, salt and sugar. Add mixture from the medium-sized bowl to the dry ingredients and mix just until combined. Fold in the cheese and chile.
- Pour into the baking pan. Bake 30 to 35 minutes, or until golden and a wooden pick inserted in the center comes out clean. Let it cool and tear it into small pieces and allow to dry over night.
- In a saute pan, saute the onions, celery, figs and pinon nuts until golden brown. Add the corn bread mixture and stock and mix until just combined. Keep warm.
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- Place the hatch chiles on the grates of your gas range and turn the heat to high. Rotate the chiles until they’re evenly charred on all sides. Immediately transfer them to a cutting board and using the blade of a knife, scrape the charred skins off of the peppers. Slice open the peppers and discard the seeds. Dice the softened peppers and set them aside. Beware that these are spicy so don’t rub your eyes!
- Preheat the oven to 375 degrees F. I used four 4-inch cast iron skillets but a 10-inch would work just as well. Grease whatever skillet(s) you’re using with cooking spray or oil.
- In a large bowl, whisk together the corn flour (or cornmeal if using), all-purpose flour, salt and baking soda.
- In a medium skillet, set over medium heat, melt the butter. Once melted turn off the heat and stir in the sugar. Pour in the buttermilk and crack in the eggs and beat until well combined. Pour the wet ingredients into the dry and stir. The batter will resemble a very wet pancake batter. A few lumps are totally fine and good! Fold in the chopped hatch chiles. Pour the batter into the prepared cast iron skillets or cast iron skillet.
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- Position a rack in the center of the oven and preheat the oven to 375ºF. Spray an 8x8 inch square baking pan with cooking spray, set aside.
- Char the peppers on the grate of your gas range. If you have an electric range, use a cast iron skillet, get it super hot, add 1 teaspoon of oil and allow the pepper to char on all sides. This will take about 8-15 minutes depending on the method that you use. When the peppers are charred, place them in a zip-top bag and zip the bag up to allow the steam to loosen the skin of the peppers. Let sit about 10 minutes. Peel the skin of the peppers and slice down the center. Remove membranes and seeds, then diced the peppers. WASH YOUR HANDS IMMEDIATELY.
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