Gluten-Free Roasted Hatch Chile Cornbread

Directions

1. Set your grill’s temperature to 425 degrees

2. 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.

3. Next, place the ¼ cup avocado oil and place on the grill with the lid closed to heat up while you mix the batter.

4. 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).

5. In a separate smaller bowl, whisk together the eggs & buttermilk, and then pour into the dry ingredients. Mix well.

6. 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).

7. Fold in the chopped Hatch Chiles & stir gently until distributed.

8. 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.

9. Serve warm