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Side Dishes
Southern/American
6 - 8 servings
15 minutes
25 minutes
1 cup cornmeal
1 cup all-purpose flour
1 tablespoon sugar (optional)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1/4 cup unsalted butter, melted
2 large eggs, lightly beaten
1 cup shredded sharp cheddar cheese
1/2 cup roasted Hatch peppers, diced (mild or hot, depending on preference)
1/2 cup corn kernels (fresh, frozen, or canned)
1/4 cup chopped green onions (optional)
1 tablespoon butter or oil (for greasing)
Preheat your oven to 400°F. Place a 9-inch cast-iron skillet in the oven while it heats.
In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, whisk together the buttermilk, melted butter, and eggs until combined.
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
Gently fold in the cheddar cheese, roasted Hatch peppers, corn kernels, and green onions (if using).
Carefully remove the preheated skillet from the oven and add 1 tablespoon of butter or oil, swirling to coat the bottom and sides. Pour the batter into the hot skillet, spreading it evenly.
Bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Let the cornbread cool slightly before slicing. Serve warm with honey, butter, or alongside your favorite meal.
If fresh Hatch peppers aren't available, canned or frozen roasted Hatch peppers work just as well. For extra flavor, sprinkle a little additional cheddar cheese on top before baking.
