Not too long ago I grilled up some cornbread and brushed it with jalapeno honey butter. Good doesn’t even come close to describing how great it was. I instantly became a big fan of grilled cornbread. And since I roasted a huge batch of Hatch chiles, I figured, hey, how about grilled cornbread with Hatch chile honey butter? A little less spicy than the jalapeno version, but still packed with fantastic roasted pepper flavor and just a little sweetness.
Thicker cornbread definitely holds up better on the grill than the crumbly stuff. You have to be pretty careful flipping the cornbread, but it’s worth the stress. I like to have extra melted Hatch chile honey butter on the table when I serve these because, well, you can’t have too much of it that’s for sure.
If you love Hatch chiles as much as I do, don’t hesitate to add a few of the chopped roasted peppers into the cornbread mix before you bake it.
- 1 batch your favorite cornbread (I use Jiffy)
- 1/2 cup unsalted butter
- 1 Hatch chile, roasted, seeds and membranes removed (alternatively you can use a 4 ounce can of roasted green chiles)
- 2 tablespoons honey
- Cook the cornbread per package instructions. You can use squares or muffins.
- Fire up your grill for direct cooking.
- Melt the butter and stir in the chiles and honey.
- Brush cornbread liberally on all sides with the butter mixture.
- Place onto the grill over direct heat for 3 minutes until grill marks start to appear.
- Carefully flip and grill on the other side.for 3 more minutes.
- Serve hot with any remaining butter.