• 1 cup all purpose flour
• 1 cup yellow cornmeal
• 1 tbsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 1/2 cup packed brown sugar
• 2 large eggs
• 1/2 cup buttermilk (and more if needed)
• 1 stick (or 1/2 cup) melted unsalted butter, cooled slightly
• 1 cup roasted and chopped Hatch Green Chiles (approximately 4)
• 1 cup canned sweet corn kernels or thawed frozen corn (fire roasted corn is the best),
• drained

1. Preheat oven to 400.
2. Wash and dry Hatch green chiles. Put green chiles on the grill or over open flame on gas cooktop. Flip to roast chiles until charred on all sides. Remove chiles from heat and place in ziplock plastic bag or dish with plastic wrap on top. Allow to steam for 10-15 minutes. After steaming, remove chiles. Rub or peel charred skin off. After charred skin is removed, cut off top of chiles. Split open and remove all seeds. Dice and set aside.
3. Lightly butter a square pan or round cake pan.
4. Whisk dry ingredients together, set aside.
5. In a large mixing bowl whisk the eggs, buttermilk, and cooled butter together. Stir in the chiles and corn.
6. Fold the dry ingredients into the wet, mixing just until combined.
7. Spread the batter evenly into the prepared pan. Top with a few extra chopped chiles. Bake for 30-35 minutes until risen, browned along the edges, and done in the center. You can check with a toothpick. Cool on a rack or serve hot from the pan with warm butter and drizzle of honey on top!

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Prep Time: 10 minutes
Cook Time: 30-35 minutes
Serves: 4-6