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Grilled Cornbread with Hatch Chile Honey Butter

Course Side
Cuisine American
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 8 servings
Author Mike


  • 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.