Who's ready for another Hatch chile pepper recipe?!? Yeah I totally just raised my hand and waved it around in the air....by myself....in my office. Because if it were me reading this blog and anticipating the arrival of a delicious new recipe (you know you can sign up for e-mail notifications of new recipes in my side bar, right? Sa-weet!), I would be over-the-moon about a recipe involving a Hatch chile situation. Because they basically make me really happy. They are such versatile pawns in the game of palate playing - you can successfully mix them into savory and sweet dishes and the end result is a party for your palate every. single. bite.
You know what else makes me really happy? Secret ingredients. Shhhhh - don't let this get out - but these cornbread muffins have a secret ingredient. I chose not to put it the recipe title because I didn't want the search engines to find out about it. You see, my mom and I used to make this "secret ingredient cornbread" recipe for my picky younger siblings as well as occasional dinner guests and it was always a hit. It was one of our strategies for sneaking extra veggies or nutrition into a recipe where you wouldn't normally expect it.
So are you ready to know what the secret ingredient is? Someone cue the drumroll please......it's SWEET POTATO! Yep. There's a whole roasted sweet potato mixed into this oh-so-subtly orange-hued cornbread muffin. And it's DA BOMB.COM as far as cornbread goes, in my humble opinion. I've made this cornbread for many a Southern cornbread connoisseur - savory cornbread lovers, sweet cornbread lovers, whole-kernel-corn-in-your-bread lovers, you name it - they have all loved this recipe! It's exceptionally moist, with a soft and tender crumb, sweet flavor undertones, and a hint of cinnamon that pairs delightfully with the chiles.
Friends, you can be sure that this is the cornbread that will accompany the cornucopia of stews, soups, and chiles I plan on making during the long and brutal Nebraska winter that people cruelly keep reminding me about. I'm counting on this cornbread bringing me warmth and comfort during those days. But seriously, don't wait till the dead of winter to make this cornbread! It's a perfect addition to BBQ tailgates, Halloween menus, and football Saturday chili cook-offs. And you can bake it whatever baking vessel suits your fancy - cast iron skillets, muffin tins, cornbread molds - just have fun with it! And be sure to share the secret with friends!
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Hatch Chile and White Cheddar Cornbread Muffins {with a secret ingredient!}
Ingredients
- 1 cup white whole wheat flour
- 1 cup cornmeal yellow or white
- 4 teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup mashed cooked sweet potato about 1 medium sweet potato
- ¼ cup honey
- 1 ½ cups milk I used 1%
- ¼ cup butter melted and cooled
- 1 large egg
- ½ cup diced roasted and seeded Hatch chiles or diced Jalapeno peppers
- ¾ cup shredded white cheddar cheese
Instructions
- Preheat oven to 425. Grease a 12-cup muffin pan with cooking spray if using, or preheat your cast-iron skillet while the oven is heating.
- In a medium bowl, mix the flour, cornmeal, baking powder, salt, and cinnamon with a fork. Set aside.
- In another medium bowl, combine the sweet potato, honey, milk, butter, and egg. Mix with a whisk until thoroughly combined.
- With a wooden spoon, gradually mix the dry ingredients into the wet until just combined. Fold in the peppers and shredded cheese. Divide evenly into among muffin cups or pour into a greased and heated cast-iron pan. For muffins, bake 18-20 minutes or until just set. For a skillet, bake 20-25 minutes. Serve with butter and honey!
Notes
Almost Getting It Together says
I have four pounds of hatch chiles in my fridge right now... these need to happen!!
Whitney Reist says
That's awesome! Props to you for freezing that much - I wish I had 🙂
Dinnermom says
I loove your secret ingredient!
Jeanette Chen says
Love the sweet potato in these muffins!