Gluten-Free Roasted Hatch Chile Cornbread
Ingredients
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3-4 Hatch Chilies (mild or hot, depending on preference)
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1/4 cup Avocado Oil
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1-1/2 cups Cornmeal, medium-ground
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1 cup Gluten-Free All-Purpose Flour Blend (or, regular All-Purpose Flour, but final product will not be gluten-free)
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2 teaspoons Baking Powder
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1/2 teaspoon Baking Soda
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1 tablespoon granulated Monkfruit Sweetener for a healthier, sugar-free option (otherwise, regular granulated sugar can be used here)
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1 teaspoon Sea Salt
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2 Eggs
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2 cups Buttermilk
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10-inch Cast Iron Skillet
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Large heat-proof mixing bowl (tempered glass or metal)
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Louisiana Grills 40 lb. Competition Blend Premium Hardwood Pellets
Special Tools/Equipment
Wood Pellets
Directions
Set your grill’s temperature to 425 degrees
Once it has reached full temp, roast the chiles over the open sear plate until skins are blackened (about 4-5 mins per side). Once blackened, place the chiles in a paper bag, close it & allow chiles to steam for 15-20 mins. Once steamed, remove them from the bag, rub off the blackened skin, remove the stems & seeds and roughly chop. You should have approx. ¾ cup.
Next, place the ¼ cup avocado oil and place on the grill with the lid closed to heat up while you mix the batter.
Meanwhile, in a large heat-proof (tempered glass or metal) mixing bowl, mix together the dry ingredients (cornmeal, flour, baking powder, baking soda, sweetener & salt).
In a separate smaller bowl, whisk together the eggs & buttermilk, and then pour into the dry ingredients. Mix well.
CAREFULLY take the cast iron skillet off of the grill & pour the hot oil into the batter. SLOWLY stir in the oil until well combined. (NOTE: the oil will be extremely HOT – it will sizzle when hitting the batter – please take care while doing this step & stir very slowly to prevent any spills or burns).
Fold in the chopped Hatch Chiles & stir gently until distributed.
Pour the batter into the hot skillet, and bake on a 425 degree grill with lid closed for approx. 25-30 mins until top is light brown & an inserted knife comes out clean.
Serve warm
Recipe Note
Using avocado oil is recommended for this recipe due to its high smoke-point – it can heat up!
This recipe tastes amazing when drizzled with honey to add a touch of sweetness to balance out the chiles.