Grilled Cornbread with Hatch Chile Honey Butter

A little less spicy than my jalapeno version, but still packed with fantastic roasted pepper flavor and just a little sweetness.

Course Side

Cuisine American

Keyword butter, cornbread

Prep Time 5

Cook Time 35

Total Time 40

Servings servings

Calories 120kcal

Author Mike

1 batch cornbread mix
½ 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.