This Roasted Green Chile Cornbread recipe is proudly sponsored by Minerva Dairy. All thoughts, opinions, and delicious experiences shared are entirely my own, reflecting a genuine love for quality ingredients.
Indulge in the ultimate Southern comfort with this Roasted Green Chile Cornbread – a recipe that promises to be incredibly light, wonderfully fluffy, and exquisitely buttery, delivering all the heartwarming goodness you crave in a classic comfort food.
As the days grow shorter and a crispness enters the air, there’s an undeniable shift in our collective cravings. While the vibrant energy of summer is something I always cherish, the transition to cooler months brings its own delightful anticipations. This time of year ushers in cherished traditions: the excitement of football season, the comforting aroma of pumpkin spice lattes, joyful apple-picking excursions, and, of course, the hearty warmth of a simmering pot of chili.
And what could possibly complement a steaming bowl of chili better than a slice of perfectly baked cornbread? Not just any cornbread, but this exceptional Roasted Green Chile Cornbread. It’s the kind of pairing that truly defines comfort food, bringing warmth, flavor, and a touch of homemade goodness to your autumn table.
The secret to this cornbread’s irresistible moistness and delightful fluffiness lies in a star ingredient: Minerva Dairy Butter. I specifically chose Minerva Dairy’s butter because of its impressive 85% butterfat content. This higher butterfat percentage isn’t just a number; it’s a game-changer in baking. It contributes significantly to a richer flavor profile and a superior texture, ensuring every bite of this cornbread is as moist, tender, and airy as possible. It truly elevates the entire dish, preventing the dry, crumbly texture often associated with less premium butters.
Minerva Dairy’s commitment to quality shines through in every churn. They source only the freshest cream from pasture-raised cows on American family farms, and their slow-churning process in small batches is a testament to their dedication to craftsmanship. This meticulous approach results in a butter that’s not only rich and creamy but also imparts a depth of flavor that is uniquely its own. It’s this exceptional quality that helps create a cornbread that is truly unforgettable, adding a subtle richness that perfectly complements the vibrant green chiles.
What I absolutely adore about this particular Roasted Green Chile Cornbread is its harmonious balance of flavors and textures. It strikes the perfect chord with its sweetness – present enough to be delightful, but never overpowering. This carefully calibrated sweetness allows the savory notes of the roasted green chiles to truly shine. Furthermore, it boasts an incredibly moist interior, a crumbly yet tender texture, and a light, airy feel that melts in your mouth. And for those who appreciate simplicity in the kitchen, you’ll be thrilled to know that this entire recipe comes together effortlessly, all in one bowl!
What do I need to make this homemade cornbread?
Crafting this delicious Roasted Green Chile Cornbread requires a handful of simple, wholesome ingredients. Here’s your shopping list to get started on this Southern classic:
- 2 fresh Anaheim chile peppers (for roasting, or a can of diced green chiles for convenience)
- All-purpose flour (the foundation of our tender crumb)
- Fine cornmeal (essential for that classic cornbread texture)
- Buttermilk (for moisture and a delicate tang that reacts with leaveners)
- Minerva Sea Salt Butter (melted and slightly cooled, crucial for rich flavor and tenderness)
- Large eggs (to bind everything together and add richness)
- Honey (to provide a balanced sweetness)
- Baking soda (a leavening agent that reacts with the buttermilk)
- Baking powder (another leavening agent for a light and fluffy texture)
Step-by-step instructions for the perfect cornbread
Achieving the best flavor in your Roasted Green Chile Cornbread starts with perfectly roasted chiles. Don’t be intimidated; it’s a simple process that adds incredible depth!
How to Roast Fresh Chiles
There are a couple of excellent methods to roast your Anaheim chiles:
**Method 1: Open Flame** You can roast the chiles directly over an open flame on your gas stove. Use tongs to carefully hold each pepper over the flame, turning it constantly until the skin is thoroughly charred and blistered on all sides. This method imparts a wonderful smoky flavor.
**Method 2: Broiler** Alternatively, place the chiles onto a foil-lined aluminum baking pan. Position them under a hot broiler, about 4-6 inches from the heat source. Watch them carefully, turning every few minutes with tongs, until all sides are blackened and blistered.
The key here is to really char the outside of the peppers. Don’t be shy about getting them quite black; this charring is what allows the skin to easily peel away, revealing the tender, smoky flesh underneath. Once charred, immediately transfer the hot peppers into an airtight container or a Ziploc bag for 5-10 minutes. This steaming process softens the skins, making them much easier to peel. After steaming, remove the chiles from the container, gently peel away the charred skin, remove the stem and seeds, and then dice the tender flesh. You’ve just crafted your own flavorful roasted chiles, far superior to anything from a can!
Roasted Green Chile Cornbread Assembly Instructions
Now that your chiles are ready, let’s assemble this incredible cornbread:
1. Preheat your oven to a precise 400 degrees F (200 degrees C). Prepare an 8×8 inch baking pan by lining it with parchment paper, allowing some overhang on the sides for easy removal of the finished cornbread. Lightly grease the parchment paper or the pan itself if not using parchment. Set the prepared pan aside.
2. Into a large mixing bowl, combine all of your dry and wet ingredients: the all-purpose flour, cornmeal, buttermilk, melted and cooled Minerva Sea Salt Butter, eggs, honey, baking soda, and baking powder. Stir these ingredients gently until they are just combined. Overmixing can lead to tough cornbread, so stop as soon as no dry streaks of flour remain. Finally, gently fold in your diced roasted green chiles, distributing them evenly throughout the batter.
3. Pour the prepared cornbread batter evenly into your lined 8×8 inch pan. Place the pan into the preheated oven and bake for 22-25 minutes. The cornbread is done when a wooden toothpick or skewer inserted into the center comes out clean, with no wet batter clinging to it. The top should be a beautiful golden brown.
4. Once baked, remove the cornbread from the oven and allow it to cool slightly in the pan on a wire rack for about 10-15 minutes. This cooling period helps the cornbread set. Then, using the parchment paper overhang, lift the cornbread out of the pan and transfer it to a cutting board. Cut it into squares or wedges, and serve warm.
Common questions about baking cornbread
Here are answers to some frequently asked questions to help you perfect your Roasted Green Chile Cornbread:
- Can I use a can of diced green chiles instead of fresh?
- Absolutely! If you’re short on time or prefer not to roast your own chiles, a 4-ounce can of diced green chiles works perfectly well. Simply drain them thoroughly before adding to the batter. While fresh roasted chiles offer a superior smoky flavor, canned chiles are a convenient and tasty alternative. For an extra kick, you can even dice a fresh jalapeño and toss it into the batter along with or instead of the green chiles.
- I don’t have buttermilk, what else can I use?
- No buttermilk? No problem! You can easily use any type of milk you have on hand, such as whole milk, 2%, or even non-dairy milk. For a truly authentic buttermilk substitute that mimics its unique tang and reactivity with baking soda, you can quickly make your own: to 1 cup of regular milk, add 1 tablespoon of white vinegar or lemon juice. Stir it gently and let it sit for 5-10 minutes until it slightly curdles. Voila, homemade buttermilk!
- Can I use a different size pan for this cornbread?
- Certainly! This recipe is versatile. Feel free to use a 9×9 inch square pan, a 9-inch round cake pan, a well-seasoned cast iron skillet (which can give a fantastic crispy crust), or even a muffin tin for individual cornbread muffins. Baking times will vary slightly depending on the pan size and thickness of the batter. For muffins, reduce baking time to around 15-20 minutes.
- We don’t like sweet cornbread in our house! How can I adjust the sweetness?
- The beauty of homemade cornbread is its adaptability. If your family prefers a savory cornbread, simply omit the honey entirely from the recipe. If, on the other hand, you have a sweet tooth like mine and adore a sweeter cornbread, feel free to increase the honey to up to 1/4 cup, or substitute with an equal amount of granulated sugar or brown sugar for a richer caramel note.
Recipe Variations to inspire you
Looking to put a unique spin on your Roasted Green Chile Cornbread? Here are a couple of delicious variations:
- Add some cheese! Elevate the savory profile by folding in some cheese when you add the chiles. Sharp cheddar offers a classic robust flavor, pepper jack will provide an extra spicy kick, or Monterey jack for a milder, creamier melt. About 1 cup of shredded cheese is usually perfect.
- Throw in a can of corn. For additional texture and a burst of sweet corn flavor, drain and add a 15-ounce can of whole kernel corn to the batter. This is especially delightful if you enjoy a more substantial, chunkier cornbread.
- Herb it up! Consider adding a tablespoon of fresh chopped herbs like chives, cilantro, or even a hint of dried oregano to the batter for an aromatic boost that complements the chiles beautifully.
What do you eat with cornbread? Delicious pairings
Cornbread is a quintessential side dish, incredibly versatile and capable of transforming any meal into a comforting feast. This Roasted Green Chile Cornbread is particularly excellent with:
Hearty Chili: It’s the ultimate companion to a big bowl of savory chili, whether it’s a classic beef chili, a smoky chorizo chili, or a vegetarian bean stew. The cornbread is perfect for soaking up all those delicious juices.
Barbecue Favorites: Think pulled pork, smoked brisket, BBQ ribs, or grilled chicken. The slightly sweet and savory notes of the cornbread are a perfect foil to the rich, tangy flavors of barbecue. It’s a must-have at any backyard cookout.
Comforting Roasted Chicken: A simple roasted chicken takes on a new dimension when served alongside warm cornbread. The combination of tender chicken and fluffy cornbread is a timeless classic.
Beyond main dishes, don’t forget the simple pleasures! Alongside the cornbread, we always serve extra butter, honey, or something truly special: homemade honey butter. To make honey butter, simply combine softened Minerva Dairy Butter with a generous drizzle of honey and whip until light and fluffy. It’s SO GOOD and adds an extra layer of indulgence!
PRO TIP: This versatile cornbread can also be used as the base for a truly exceptional stuffing or dressing. Simply allow the cornbread to dry out a little, or even become stale, then crumble it and use it in your favorite cornbread dressing recipe for holidays or any special meal. The roasted green chiles will add a fantastic depth of flavor to your stuffing.
Enjoy more buttery recipes
If you’re as much of a butter enthusiast as I am, you’ll love these other recipes that celebrate the rich flavor of Minerva Dairy Butter:
White Chocolate Lemon Cheesecake Tart: A delightful dessert that perfectly balances sweet and tart, with a buttery crust that truly shines.
Summer Panzanella Salad with Garlic Butter Croutons: This vibrant salad is elevated by crunchy croutons generously tossed in aromatic garlic butter.
Springtime Lemon Pasta: A light, refreshing, and incredibly flavorful pasta dish where butter adds a luxurious texture to the lemon sauce.
Springtime Lemon Pasta
Roasted Green Chile Cornbread
9-12 servings
10 minutes
25 minutes
35 minutes
This Roasted Green Chile Cornbread is light, fluffy, buttery and everything you’d want and expect in a Southern comfort food!
Ingredients
- 2 Anaheim Chile peppers, roasted and diced*
- 1 cup all purpose flour
- 1 cup cornmeal
- 1 cup buttermilk
- 1/2 cup Minerva Sea Salt Butter, melted and slightly cooled
- 2 eggs
- 3 tablespoons honey
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
Instructions
- Preheat oven to 400 degrees F (200 C) and line an 8×8 pan with parchment paper (for easy removal). Set aside.
- Into a large bowl, place all ingredients and stir to combine. Gently fold in diced chiles.
- Pour batter into prepared pan and bake for 22-25 minutes, or until a toothpick inserted into the center comes out clean.
- Allow cornbread to cool slightly in the pan before lifting out with parchment paper and cutting into squares.
*How to roast chiles:
Roast the chiles over an open flame on your gas stove, turning them constantly to char all sides, OR by placing them onto a foil-lined aluminum pan and positioning them under the broiler. Don’t be afraid to really char the outside of the peppers until blackened. Then, place the charred chiles into an airtight container or a Ziploc bag for 5-10 minutes to steam. Remove from the container, peel away the charred skin, remove stem and seeds, and then dice the tender flesh.
Recommended Products
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- Wilton 8-Inch Square Cake Pans, Set of 2
- Calphalon Nonstick Bakeware, Baking Sheet, 2-Piece Set
Nutrition Information:
Yield: 9
Serving Size: 1
Amount Per Serving:
Calories: 184Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 46mgSodium: 296mgCarbohydrates: 34gFiber: 2gSugar: 12gProtein: 5g
All information and tools presented and written within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on strawberryblondiekitchen.com should only be used as a general guideline.
