• Prep Time
    30 Mins
  • Cook Time
    0 Mins
  • Total Time
    30 Mins
  • The base number of servings for this recipe is 8
    OK

    Jalapeño-Hatch Chile Corn Bread

    Toss those old rolls and bring something fresh, flavorful and full of spice to your table. Jalapeño-Hatch Chile Corn Bread is spicy and sweet making it a home run no matter what you serve with it!


    Ingredients
    1
    13.5 ounce can coconut milk
    2
    teaspoons
    vinegar
    4
    tablespoons
    butter, melted
    2
    tablespoons
    honey
    1 1/2
    cups
    self-rising white cornmeal
    1/2
    cup
    all-purpose flour
    1
    teaspoon
    baking soda
    1/2
    teaspoon
    salt
    3
    tablespoons
    minced jalapeño
    1/3
    cup
    diced hatch chile
    2
    eggs, whisked
    Directions
    Preheat oven to 400 F. Place 12-inch cast iron skillet in oven while preheating.
    In a small bowl mix coconut milk and vinegar. Let stand for 3 minutes. Add butter and honey. In a medium sized bowl mix dry ingredients. Add chiles and stir to incorporate.
    Mix in wet ingredients and fold until thoroughly combined.
    Remove cast iron skillet from oven and grease with butter. Pour batter into skillet and bake for 20 minutes, or until crisp on edges and a toothpick inserted in the center emerges clean.
    Drizzle with honey or serve warm with side of honey butter.

    The base number of servings for this recipe is 8
    OK

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