HATCH GREEN CHILE CHEDDAR CORNBREAD 🌽🌶️🧀 The best way to celebrate Hatch chile season. That hot buttered pan is the secret - crispy edges, soft center, pockets of sweet corn, roasted chiles + all that cheddar on top. Made in my SIGNATUREseries 12" skillet by @victoriacookware stovetop to oven and gives that perfect golden crust. Want one? Use CHEWONTHIS15 for 15% off the SIGNATUREseries line - link in bio. Save this for Labor Day - it goes with everything. Hatch Green Chile Cheddar Cornbread Serves 12 Ingredients: 4 tbsp unsalted butter 1 cup yellow cornmeal 1 1/4 cup all-purpose flour 1 tbsp sugar 1 tbsp baking powder 1 tsp salt 1/2 tsp baking soda 2 large eggs 1 1/4 cups buttermilk, room temp 1/4 cup sour cream 2 tbsp honey 1 1/2 cups cheddar, grated, divided 1 cup corn 1 cup roasted Hatch green chiles, chopped and well-drained (about 6 chiles) 1/4 cup sliced green onions Instructions: 1. Prep the chile: Roast, peel, seed, and pat the Hatch chiles really dry with paper towels. If using jarred/canned, drain and dry them too. 2. Heat the pan: Put your 12" skillet in the oven and preheat to 425F. When oven is hot, add the 4 tbsp butter to the skillet and let it melt and brown slightly — 3-4 mins. Swirl to coat sides. 3. Mix: In a large bowl whisk cornmeal, flour, sugar, baking powder, salt, baking soda. In another bowl whisk eggs, buttermilk, sour cream, and honey. Pour wet into dry and stir until just combined. Fold in 1 cup of the cheddar, corn, the Hatch chiles, and green onions. 4. Bake: Carefully pour batter into the hot skillet and sprinkle remaining 1/2 cup cheddar on top. Bake 20-25 mins until top is golden and a toothpick comes out clean. 5. Finish: Let it rest 10 mins in the skillet. Brush with butter or drizzle with honey and serve right from the skillet. #hatchchile #hatchchileseason #skilletcornbread #creatorsearchinsights #foodandcooking - @chewonthis