When Bristol Farms asked me to whip up a recipe with their Hatch Chiles, I knew I had to incorporate them into one of my favorite food items…CORNBREAD! I swear, if there’s cornbread on a menu, I’m ordering it! These Easy Hatch Chile Cornbread Donuts are so simple to whip up, but will surely impress whoever you’re making them for — I won’t judge you if you’re just making them for yourself! They’re perfectly sweet, savory and a little spicy!
Looking for more hatch chile inspiration? Check out this Hatch Chile Pepper Jam recipe!
PS. How gorgeous is the produce section at Bristol Farms?
Easy Hatch Chile Cornbread Donuts with Honey Glaze
servings: Makes approximately 12 donuts, 1 – 13” x 9” pan of cornbread, 6 donuts and 1 – 8” x 8” pan of cornbread or 2 – 8” x 8” pans of cornbread
Here is the donut pan I use!
Easy Hatch Chile Cornbread Donuts Ingredients
ingredients used more than once: honey & buttermilk
Pro Tip: Maybe this is a normal thing for other people, but I have recently been measuring everything out into dishes / measuring cups before combining anything, so it’s easy to pour and mix everything together at once.
for donuts / cornbread
- 3 hatch chiles (roasted, skinned, seeded and finely chopped, directions below)
- 1 1/2 cups course ground yellow corn meal
- 1 cup unbleached all-purpose flour
- 1 TBSP baking powder
- 1 tsp salt
- 1 cup 4 cheese blend
- 1 corn (about 1 cup kernels) (fresh, frozen or canned – I suggest fresh, if in season) // Pro Tip: Cut ends off of corn, remove husk then grab a bowl and knife. Place corn upright into bowl, holding the top with one hand. Use your other hand to cut the kernels off. This makes a lot less mess!
- 1 1/4 cup buttermilk
- 1/3 cup butter, melted
- 1/3 cup liquid honey
- 2 large eggs
for honey drizzle:
(makes enough for 12 donuts)
- 1 cup confectioner’s sugar
- 1 TBSP honey
- 2 TBSP buttermilk
to roast chiles
- Preheat oven on High broil. If you don’t have a broil feature, put your oven up as high as possible.
- Line a small baking sheet with foil.
- Place chiles on baking sheet.
- Roast chiles in oven on a High broil for about 15 minutes. Turn the chiles over throughout the roasting process (I suggest every 3 – 5 minutes. You don’t want them to get too charred.) You will start to see the skin begin to pull away from the flesh of the chiles.
- Place into a bowl and cover with a plate for a few minutes. This helps make it easier to peel the skin away.
- Place chiles on a cutting board to remove stem, skin, rib and seeds. Roughly dice.
- Turn oven down to 325°F degrees.
- Grease and lightly coat your pan of choice with corn meal. Set aside.
- In a large mixing bowl, combine the cornmeal, flour, baking powder and salt — mix well with whisk until combined. Add chopped hatch chiles and corn kernels to the flour mixture. Mix with wooden spoon until well coated with.
- In separate bowl or measuring cup — whisk together the buttermilk, grated cheese, melted butter, honey, and eggs. Pour into mixing bowl with already mixed ingredients and stir with wooden spoon until just combined. Pour into prepared pan. Bake according to the pan you’re using (details below)! Bake as directed or until top is golden and a toothpick inserted in the center comes out clean.
You obviosuly don’t HAVE to make donuts, so here are the cooking times 3 different options!
donuts: 20 minutes // 8” x 8” pan: 30 minutes // 13” x 9” pan: about 40 minutes
for honey glaze
- Mix honey, buttermilk and confectioners sugar together to make glaze. If it is too thick, add more buttermilk 1 TBSP at a time.
- Allow donuts / cornbread to cool for a few minutes, then drizzle with honey glaze.
Corey, Miss Foodie Problems