Hatch Chile Corn Bread Recipes

HATCH CHILE CORN BREAD

Hatch Chile Corn Bread image

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

Ingredients

3 hatch chiles (about 7 oz total)
1 cup yellow cornmeal
1 cup all-purpose flour
1/4 cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup cheddar cheese, grated and packed (smoked or extra-sharp)
1 cup buttermilk
2 large eggs
1/4 cup unsalted butter, melted and cooled

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

Hatch Chile Cornbread Stuffing image

Provided by Food Network

Categories side-dish

Yield Serves 8

Number Of Ingredients 16

Ingredients

3/4 c milk
8-ounces fresh corn kernels
4-ounces butter, melted
2 eggs, whisked
1 1/2 cups yellow corn meal
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 teaspoon sugar
10-ounces grated Monterrey Jack cheese
3-5 Hatch Green chiles, roasted, peeled, seeded, deveined and chopped
4-ounces green onions, chopped
4-ounces celery, chopped
3- ounces dried figs, chopped
1/2 cup pinon nuts
1 cup chicken stock

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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