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.
When making grilled cornbread with Hatch chile honey butter keep in mind that thicker cornbread definitely holds up better on the grill than the thin, 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.
You can actually make this cornbread in a cast iron skillet. Just cook the cornbread in the pan first. Then remove and slice and grill as the recipe states.
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.
Grilled Cornbread with Hatch Chile Honey Butter
- 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.
Nutritional values are approximate.