Cornbread is a name that is not too strange to many people anymore, because of its popularity as well as being easy to make and delicious, this cake can be made with available diced green peppers or sweet peppers.
In general, Sweet Potato Cornbread is quite sweet, so for this chile version, the sugar has been halved, the sweet seasoning is omitted and scallions have been added. And in a low voice, Apronese, this is the perfect pie with scrambled eggs in the morning!
Moreover, it is impossible not to think how delicious cheddar cheese would be if sprinkled on top or mixed into the dough. Mmmmm cheese is a great accompaniment to this dish.
Oh, and don’t forget to make a jar of homemade chili to go with the tortillas! That would be a great combination!
Hatch Chile Sweet Potato Cornbread
With a subtle sweetness from sweet potatoes, this Hatch Chile Sweet Potato Cornbread is complemented by a smoky taste from roasted Hatch chiles, which makes it a delicious cornbread recipe.
Prep Time: 30 Mins/ Cook Time: 45 Mins/ Total Time: 1 Hr 15 Mins
- 1/2 lb. fresh Hatch chiles (about 3 peppers) ($0.34)
- 1 sweet potato (3/4 to 1 lb.) ($0.97)
- 1.5 cups yellow cornmeal ($0.36)
- 1 cup all-purpose flour ($0.13)
- 1/4 cup sugar ($0.20)
- 1 Tbsp baking powder ($0.12)
- 1 tsp salt ( $0.05)
- 2 large eggs ($0.54)
- 1/2 cup sour cream ($0.58)
- 3/4 cup milk ($0.23)
- 3 Tbsp cooking oil, divided* ($0.06)
- 2-3 green onions, sliced ($0.17)
- If you want to make this dish even easier, you will want to lay out a baking sheet with foil and pour 1 tablespoon of cooking oil into a small dish, dip your fingers into the oil, and rub the outside of the hatch chiles evenly with the oil. Save the remaining 1 tablespoon for coating the skillet.
- On your baking sheet, place the peppers. Adjust the oven rack to be about 6 inches from the broiler and place the peppers under it. Once you have set the broiler on high, place the peppers under it. Turn the peppers occasionally as you broil them for about 10-15 minutes until they have blackened on all sides.
- Taking the peppers out of the oven once they have charred on the outside will help you trap the steam within the peppers. During this time, let them cool under a bowl for about ten minutes so that they can be touched again. Remove the peppers from the oven once they are cool enough to touch. Peel off the peppers’ skin. Cut off the stem. Open the peppers lengthwise and scrape out the seeds. Chop the pepper flesh that remains and set it aside for later use.
- Peel and cut the sweet potato into 1/2 inch cubes while the peppers are roasting. Place the cubes in a small pot, cover them with water, place a lid on top, and bring the water to a boil over high heat, and cook the sweet potatoes until they are very tender (about 7 minutes). Drain the potatoes and mash them until they are mostly smooth. Serve the sweet potatoes with them.
- Using the leftover oil from coating the peppers on the inside of a 10-inch cast iron skillet, coat the interior with the oil. Once the skillet is coated, place it in the oven at 425°F and heat it for 15 minutes.
- As the oven and skillet are preheating, mix together the cornmeal, flour, sugar, baking powder, salt, and carving seasoning in a large bowl. In a separate bowl, whisk together 1.5 cups of the mashed sweet potato, and whisk in the eggs, sour cream, milk, and 2 tablespoons of cooking oil until smooth.
- There will be one bowl of wet ingredients and one bowl of dry ingredients. Pour the wet ingredients into the dry ingredients’ bowl, stir until all the dry ingredients are combined, and no dry flour remains at the bottom of the bowl. Add the chopped green chiles and sliced green onions, and gently fold them into the batter.
- Take the preheated skillet out of the oven, and place the batter in carefully. Once the batter has been smoothed over the top, return it to the oven. Bake it for 22-26 minutes, or until it has risen to a golden brown and cracked around the edges. Using a sharp knife, cut the cornbread into eight pieces and serve it immediately.
*In order to prepare the cornbread batter, you will need 2 tablespoons of oil and 1 tablespoon of oil. You will use the first tablespoon of oil to coat the peppers and the skillet while the other 2 tablespoons of oil will be used for the cornbread batter.
Serving: 1 Serving Calories: 321.21kcal Carbohydrates: 49.45g Protein: 7.28g Fat: 10.75g Sodium: 472.61mg Fiber: 2.69g
The nutritional values shown here are only estimates. Please see our nutrition disclaimer.
How to Make Green Chile Sweet Potato Cornbread – Step by Step Photos
During cooking, you can roast the fresh Hatch chiles in your oven by lining the baking sheets with foil, using one tablespoon of cooking oil. Dip the fingers into the oil, then rub the oil all over the surface of the peppers. Make sure the rest of the oil is used for the skillet.
Place the peppers on a baking sheet that will be about 6 inches above the broiler, turn on the broiler on high, and place it in the oven for about six minutes. Broil the peppers, rotating them occasionally, until they are black all over. I would estimate the perfect broiling time to be about 10-15 minutes.
You should keep an eye on them while they are broiling. Once they have come out of the oven, cover them with a bowl and trap the steam. This will help the skin separate from the pepper. After about ten minutes, peel off the skin.
To begin, cut off the stem ends of the peppers and then open them lengthwise before scraping out the seeds. Once the seeds are gone, chop the chiles.
If you don’t want to roast them yourself, you can use two 4 oz. cans of diced green chiles in their place.
If you would like to begin to prepare the sweet potato, you can do this during the roasting process by peeling and cutting one sweet potato into cubes of about half an inch in size.
A small pot will be ideal for cubing the sweet potatoes, placing them in it with enough water to cover them, and then placing a lid on top. Bring the pot to a boil over high heat and cook the potatoes until they are very tender (about 7 minutes).
The sweet potatoes should be mashed until they have become somewhat smooth, and then placed aside to cool.
Using the remaining one tablespoon of the cooking oil in the dish (from the peppers) coat a 10-inch cast iron skillet with the remaining oil. Place the skillet in the oven and allow it to heat up until it reaches 425 degrees Fahrenheit.
During oven and skillet heating, combine 1.5 cups yellow cornmeal, 1 cup all-purpose flour, 1/4 cup sugar, 1 tablespoon baking powder, and 1 teaspoon salt in a large bowl. Stir well.
A separate bowl should contain 1.5 cups of mashed sweet potato (it’s okay if you have slightly less because it’s hard to estimate how much you’ll get out of the original potato), 2 large eggs, 1/2 cup sour cream, 3/4 cup milk, and the remaining two tablespoons of oil.
This recipe will likely have some small clumps due to the sweet potato. Stir these ingredients together until they are fairly smooth.
Using a whisk, combine the wet and dry ingredients in the bowl with the dry. Stir them together carefully until the dry and wet ingredients are just combined and no more flour remains at the bottom of the bowl. Do not over-stir the mixture.
As soon as you have added the diced Hatch chiles and 2-3 slices of green onions to the batter, fold them into the batter.
Once you have removed the skillet from the oven, carefully pour the cornbread batter into it and smooth out the surface. Return the skillet to the oven and bake it for 22-26 minutes, or until the top has turned golden brown and cracked around the edges.
This is what it looks like. OMG. You can add some butter to this if you wish.
Serve the Hatch Chile Sweet Potato Cornbread cut into eight slices on a serving plate.
As far as survival was concerned, that slice had NO chance.