This rustic cornbread is loaded with Southwestern Flavors and fire roasted Hatch Chile Peppers for a little kick. Cheddar cheese makes this skillet cornbread recipe irresistible.
Course Side Dish
Keyword cheddar, cornbread, hatch chiles
Dietary Restrictions Vegetarian
Prep Time 20minutes
Cook Time 30minutes
Total Time 50minutes
12" cast iron skillet
3cups all purpose flour
1cupBob's Red Mill medium-grind yellow cornmeal
1 1/4cups whole milk
3/4cup sour cream
1roasted red bell pepper(can use jarred roasted bell pepper) or roast in a 375° oven for 25-30 minutes; transfer pepper to a bowl covered in plastic wrap to cool; remove skins and seeds) Reserve a few slices to decorate the top, if desired.
1cupfresh corn kernels(from about 2 ears) Reserve a few kernels to decorate the top, if desired.
1/2cupfire roasted hatch chilespeeled, seeded and chopped (can use canned hatch chiles)
2cupsgrated cheddar cheese(can use monterey jack or pepper jack if preferred). Reserve about 1/4 cup to sprinkle on top, if desired.
2tablespoons butterfor the skillet
FOR THE ROASTED BELL PEPPER
Place the oven rack in the center of the oven. Preheat the oven to 375°. Place a whole pepper on a baking sheet and roast for 25-30 minutes or until the skin is blackened and the flesh is tender. Transfer to a bowl and cover with plastic wrap. Set aside to cool.
REDUCE THE OVEN TEMPERATURE TO 350° Place the 12" cast iron skillet into the oven to preheat.
Place the butter in a microwaveable bowl or glass measuring cup. Cover with plastic wrap and microwave in 30 second increments until the butter is melted. Set aside to cool.
FOR DRY INGREDIENTS:
In a large bowl, combine the flour, cornmeal, sugar, baking powder, cayenne pepper and kosher salt. Whisk together and set aside.
In a separate bowl, whisk together the milk and sour cream. Add the eggs and whisk to combine. Stream in the melted butter while whisking constantly.
Add the wet ingredients to the dry ingredients and stir just to combine so that there's no dry bits of flour left. Don't overmix.
Stir in the cheddar cheese, chopped roasted bell pepper, hatch green chiles and cilantro.
Use a pair of potholders to remove the cast iron skillet from the hot oven and place it on the stovetop. Add the remaining two tablespoons of butter to the skillet and swirl it intthe pan to coat the bottom.
Spoon the cornbread batter into the pan and smooth into an even layer. If using extra bell peppers, corn kernels and cheddar cheese to decorate the top, add them now.
Place the skillet back into the hot oven and bake for 80-90 minutes. If the cornbread starts to get too dark, place a sheet of tin foil over the skillet -- this will prevent it from becoming too dark on top. Remove from the oven and let rest for about 10 minutes before cutting into wedges to serve.