Ingredients

The following ingredients have 4 Servings
  • 1 cup yellow cornmeal
  • 1 cup all purpose flour
  • 1 Tbsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1/2 cup packed brown sugar
  • 2 large eggs
  • 1/2 cup buttermilk
  • 1/2 cup unsalted butter, melted and cooled slightly
  • 1 cup chopped roasted Hatch chiles (hot, mild, or a mix plus a few more for sprinkling on top)

Instruction

  • Set oven to 400F
  • Lightly butter a 9 or 10 inch tart pan, or cake pan. If you are going to want to remove it from the pan for slicing, line the bottom with a piece of parchment.
  • Whisk the dry ingredients together, set aside.
  • In a large mixing bowl whisk the eggs, buttermilk, and cooled butter together. Stir in the chiles.
  • Fold the dry ingredients into the wet, mixing just until combined.
  • Spread the batter evenly into the prepared pan. Top with a few extra chopped chiles.
  • Bake for 30-35 minutes until risen, browned along the edges, and done in the center. You can check with a toothpick. Cool on a rack or serve hot from the pan.
  • If you are removing from the pan, let cool for about 15 minutes before carefully inverting the pan. It should slide out easily.
  • Slice into squares or wedges, and serve warm or at room temperature.