Gluten-Free Hatch Chile Skillet Cornbread recipe is made with dried hatch chiles and it’s the perfect accompaniment to chili or stew, and is also a delicious breakfast or snack on its own. This post contains Amazon affiliate links for your convenience at no additional cost to you.
Here’s the deal — if you develop flavors in the same skillet where you’re going bake, your dish will be that much more flavorful, crispy and delicious.
You know how what’s left stuck to the sides and bottom of your skillet after you cook, is the most scrumptious? Well baking in the skillet where this has happened means you’re cooking that deliciousness right into the final product.
I don’t bake cornbread any other way. See the perfectly textured, golden crust? That’s a result of the skillet, too.
And notice that nothing is left stuck to it? All of those bits of deliciousness are in every bite of this Gluten-Free Hatch Chile Skillet Cornbread.
Do I seem excited? I am! Make this bread — and make it in a cast iron skillet.
Last night I served this cornbread with a Mexican Chopped Salad, and it was a perfect combination.
This means you can enjoy them year round! You’ll taste the same heat you would in a fresh Hatch Chile, only with and additional smoky flavor.
This is the perfect accompaniment to chili or stew, and is also a delicious breakfast or snack on its own.
- 3 large dried Hatch chiles
- olive oil for the pan
- 1 cup yellow onion, finely chopped
- 1/2 cup fresh corn kernels
- 1 1/2 teaspoons ground cumin
- 1/4 cup cooking liquid from dried Hatch chiles (see instructions below)
- 1 1/2 cups yellow cornmeal
- 1 teaspoon baking soda
- 3/4 teaspoons salt
- 2 tablespoons granulated sugar
- 1 1/4 cup low-fat plain yogurt
- 1/2 cup low-fat milk
- 2 large eggs
- zest of 2 limes
- 1/4 cup unsalted butter, melted
- 1/2 cup vegetable oil
- freshly ground black pepper
Place the dried Hatch chiles in a small sauce pot and add enough water to cover them.
Bring the water to a boil and then cover the pot and remove it from the heat. Let the chiles hydrate in the hot water for about 20 minutes.
Then remove the chiles from the pot and reserve the cooking liquid. Use the back of a paring knife to gently remove the stems and seeds and finely chop the chiles. Set aside.
Heat the oven to 425 degrees F.
Coat the bottom a 10-inch cast iron skillet with olive oil and place it over medium heat. Add the onions and cook until they're soft, about 4 minutes. Add the chopped chiles, corn and cumin and sauté until the mixture is very aromatic, about 2 minutes.
Add 1/4 cup of the reserved cooking liquid from the chiles to the skillet. Let this simmer for about 1 minute, and season with a bit of salt and pepper. Turn off the heat and leave the skillet as it is on the stove.
In a large mixing bowl, combine the cornmeal with the baking soda, salt, and sugar. Set aside.
In medium-sized mixing bowl, whisk the yogurt with the milk, eggs and lime zest.
Stir the wet ingredients into the dry.
Add the butter and oil to the skillet and turn the heat to low. Swirl it around the bottom and sides to melt it into the other ingredients. Once the butter has completely melted, turn the heat off, and very gradually add this to the batter. Mix until it's completely incorporated.
Turn the heat to high under the now empty skillet and pour in the entire mixture. Once you see that it's sizzling along the edges (after about 1 minute), place the skillet in the preheated 425 degree F oven.
Bake the until the top is nicely browned and it no longer jiggles, about 25 minutes. If the top becomes brown early on in the cooking process, simply cover it loosely with foil for the remainder of the baking time.
Let it cool for at least 10 minutes before serving.