Late August and early September mean one thing in the southwest....Hatch Chile time! These green chiles are not just plain ol' chiles...these are a variety grown in the Hatch Valley of New Mexico, and luckily the surrounding states (like Texas) reap the benefits, too! Hatch chiles range from mild in heat to spicy - think hotter than a jalapeno - and one medium chile has as much vitamin C as six oranges! These chiles pack huge flavor, with or without the heat, and add interest to so many dishes. Today, it's cornbread!
Ingredients:
3 Hatch chiles
1 cup yellow corn meal
1 cup flour
2 T sugar
4 tsp baking powder
1/2 tsp salt
1 cup yellow, extra sharp cheddar cheese (grated)
1 cup milk
1 cup corn kernels (I used drained, canned kernels - or you can use fresh)
1 egg
3 T butter, melted
Preheat oven to 375, and place the chiles on a baking sheet, and bake until skin blisters, about 10 minutes. Remove from oven and allow to rest until cool enough to handle. Meanwhile, increase the oven temperature to 425. In a bowl, combine the dry ingredients, cheese, and corn. In a separate bowl, beat the eggs and combine with the milk and butter. Make a well in the dry ingredients and pour the egg mixture in, and mix. Batter will be slightly lumpy. Remove the thin ourter layer of skin from the chiles, along with the stems and seeds. Chop the chiles and stir into the batter. Pour the batter into a 8" square pan that has been sprayed with cooking spray, and bake 20-25 minutes.
* If Hatch chiles are not available, this is also great using a couple of Pablano peppers instead!
Perfect accompanyment to the chili weather that will (hopefully) soon be here!
