The Hatch Valley
Shop NowNew Mexico Style Skillet Cornbread
Ingredients
- 1 ½ cups yellow cornmeal
- ¼ cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon fine salt
- 1 cup buttermilk
- 1 cup Greek yogurt
- ½ cup honey
- 2 tablespoons melted butter
- 1 large egg
- ½ cup 505 Southwestern® Flame Roasted Green Chile
- ¾ cup grated cheddar cheese
- ½ cup cotija cheese
- ½ cup 505 Southwestern® Red Chile Enchilada Sauce
Instructions
Serves 6 - 8
Nothing says New Mexico like green AND red chile from the Hatch Valley. Both flavors add some 505 Southwestern®️ flare to this delicious cornbread! A great choice for Thanksgiving or any other day of the year!
- Preheat oven to 400°F. Coat a 9-inch cast iron skillet with cooking spray
- Whisk together the cornmeal, flour, baking powder, baking soda and salt in a
large bowl - Whisk together the buttermilk, Greek yogurt, honey, butter, and egg in a
separate medium bowl. Add the wet ingredients to the dry ingredients and
whisk to combine. Fold in the 505SW™️ Flame Roasted Green Chile and
cheddar cheese - Pour the batter into the skillet and bake for 25 minutes. Use a toothpick to
test if the inside is wet. If so, return to the oven and cook another 5 minutes
until just dry. Remove from oven and let cool for 10 minutes - Top the corn bread evenly with the 505SW™️ Red Chile Enchilada Sauce
and then sprinkle on the cotija cheese. Broil until the cheese melts. Cool
slightly, serve, devour!