Hatch Chile & Chive Cornbread

My viral recipe that tips its hat to my southern roots. Featuring fresh grilled corn, hatch chiles and fresh chives.

As a gal that has Southern roots, cornbread has a deep place in my heart. My grandmother used to make hers with bell peppers folded inside, and my dad would always add a can of creamed corn to his. I like my cornbread fully loaded, and this recipe is just that. I like my cornbread dense but soft like cake: this recipe utilized corn in three varieties: cornmeal, polenta, and fresh roasted corn. I think the polenta makes this bread more dense but also soft, and adds a nice texture without being too grainy like stoneground cornmeal.

I love a little savory kick, so I’ve added hatch chiles and chive. It’s even better with a little vegan butter and some honey on top when you’re ready to eat it!

Thanks to everyone who watched this video! Nearly 24k of you enjoyed it.

Hatch Chile & Chive Cornbread

Dedicated to my grandmother from South Carolina, this one’s for the savory lovers.

Tender, golden cornbread with a little Southern soul and a little kick from Hatch chiles and fresh chives. Best served warm with vegan butter and a drizzle of honey.

Ingredients

• 2 cups almond milk

• 2 teaspoons apple cider vinegar

• 1 cup cornmeal

• 1 cup polenta

• 1 cup all-purpose flour

• ¼ cup sugar

• 1 teaspoon salt

• 2 teaspoons double-acting baking powder

• ⅓ cup olive oil (plus more for greasing the pan)

• Kernels from 1 ear fresh roasted corn

• 1 bunch chives, finely chopped

• 1 (4 oz) can Hatch chiles, drained (mild or hot—your choice)

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Instructions

1. Make the “buttermilk.”
   In a measuring cup or bowl, combine the almond milk and apple cider vinegar. Stir and set aside for 5–10 minutes to curdle slightly.

2. Preheat the oven.
   Preheat to 350°F (175°C). Generously grease your baking pan with olive oil.

3. Mix the dry ingredients.
   In a large bowl, whisk together the cornmeal, polenta, flour, sugar, salt, and baking powder.

4. Fold in the add-ins.
   Gently stir in the roasted corn, chopped chives, and Hatch chiles until they are well incorporated and fully coated with dry ingredients.

5. Add the wet ingredients.
   Pour the olive oil into the almond milk mixture. Slowly fold the wet ingredients into the dry ingredients until just combined.

6. Rest the batter.
   Let the batter sit for 15–20 minutes. This helps hydrate the cornmeal and improves texture.

7. Bake.
   Pour the batter into the prepared pan and bake for about 30 minutes, or until a toothpick inserted in the center comes out clean.

8. Finish and cool.
   While the cornbread is hot, melt vegan butter over the top. Let cool slightly before slicing.

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To Serve

Serve warm with extra vegan butter and honey. Perfect alongside chili, greens, a hearty root veggie soup, or eaten straight from the pan (because sometimes you just can’t wait).