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
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