Hatch Chile Jack Cornbread with Cinnamon Honey Butter

Hatch Chile Jack Cornbread with Cinnamon Honey Butter combines the warmth of buttery cornbread with pockets of melty Sierra Jack Hatch Chile for a savory kick. Served with a sweet, spiced cinnamon honey butter made from Graziers Vat Cultured Butter, this dish is the perfect balance of heat and sweetness—best enjoyed warm and fresh from the oven.

Ingredients

Cornbread Ingredients:
8oz Sierra Jack Hatch Chile
1 cup fine yellow cornmeal
¾ cup all-purpose flour
2 tablespoons baking powder
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 ½ cups whole milk
1/3 cup vegetable oil
2 large eggs

Cinnamon Honey Butter Ingredients:
8oz Graziers Vat Cultured Euro-Style Unsalted Butter
3 tablespoons honey
2 tablespoons cinnamon powder

Directions

Cinnamon Honey Butter Preparation

  1. Soften the butter on the counter for 1 hour.
  2. Whip the butter in a large glass bowl with a hand held mixer.
  3. Add the honey and cinnamon and blend for 2 minutes until smooth.

Cornbread Preparation

  1. Preheat oven to 350 degrees Fahrenheit.
  2. In a large bowl whisk the milk, eggs, and oil.
  3. Whisk the dry ingredients together in a separate bowl.
  4. Pour the liquid mixture into dry ingredients and whisk until smooth.
  5. Grease a nonstick 9×13 baking dish with cooking spray.
  6. Scrape the batter into the baking dish with a rubber spatula.
  7. Cut the cheese into ½ ounce cubes and poke into the batter.
  8. Bake at 350 degrees for 35 minutes.
  9. Let the cornbread slightly cool for 5 minutes.
  10. Spread the honey butter onto the warm cornbread to melt and serve.

Hatch Chile Jack Cornbread with Cinnamon Honey Butter

Breakfast
Dinner
50 min
Serves: 12

Hatch Chile Jack Cornbread with Cinnamon Honey Butter combines the warmth of buttery cornbread with pockets of melty Sierra Jack Hatch Chile for a savory kick. Served with a sweet, spiced cinnamon honey butter made from Graziers Vat Cultured Butter, this dish is the perfect balance of heat and sweetness—best enjoyed warm and fresh from the oven.

Print Recipe

Ingredients

Cornbread Ingredients:
8oz Sierra Jack Hatch Chile
1 cup fine yellow cornmeal
¾ cup all-purpose flour
2 tablespoons baking powder
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 ½ cups whole milk
1/3 cup vegetable oil
2 large eggs

Cinnamon Honey Butter Ingredients:
8oz Graziers Vat Cultured Euro-Style Unsalted Butter
3 tablespoons honey
2 tablespoons cinnamon powder

Directions

Cinnamon Honey Butter Preparation

  1. Soften the butter on the counter for 1 hour.
  2. Whip the butter in a large glass bowl with a hand held mixer.
  3. Add the honey and cinnamon and blend for 2 minutes until smooth.

Cornbread Preparation

  1. Preheat oven to 350 degrees Fahrenheit.
  2. In a large bowl whisk the milk, eggs, and oil.
  3. Whisk the dry ingredients together in a separate bowl.
  4. Pour the liquid mixture into dry ingredients and whisk until smooth.
  5. Grease a nonstick 9×13 baking dish with cooking spray.
  6. Scrape the batter into the baking dish with a rubber spatula.
  7. Cut the cheese into ½ ounce cubes and poke into the batter.
  8. Bake at 350 degrees for 35 minutes.
  9. Let the cornbread slightly cool for 5 minutes.
  10. Spread the honey butter onto the warm cornbread to melt and serve.

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