Sweet. Spicy. Sweet. Spicy.

I love recipes combine the sweet and spicy flavors from different ingredients. And who doesn’t love a good cornbread recipe…especially one that’s been doctored up with the sweet and spicy flavors!

Here’s a from-scratch cornbread that highlights the sweet from pineapple and the spicy from hatch chilies. Ooooh-la-la-la-la-la!

Taste bud explosion forthcoming!

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Hatch Pineapple Cornbread

Prep Time5 minutes

Cook Time21 minutes

Servings - 10 persons

Ingredients 

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• 1 tablespoon coconut oil
• 1 egg
• 1 cup diced canned or fresh pineapple, drained
• 2 tablespoons sugar
• teaspoon vanilla extract(or use homemade vanilla extract!)
• cup Greek yogurt
• 1 cup buttermilk
• 2 tablespoons roasted hatch chiles, diced (make your own here!)
• 1 cups white cornmeal
• 3 tablespoons flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• butter for finishing

Instructions

• Heat oven to 450 degrees
• Place coconut oil in 9 inch oven proof cast iron skillet.
• In small bowl, combine egg, pineapple, sugar, vanilla, chiles, yogurt, and buttermilk. Blend until thoroughly combined. Set aside.
• In large bowl, combine remaining dry ingredients and mix.
• Mix liquid mixture into dry mixture and stir about 20 strokes.
• Remove skillet from oven and carefully pour in batter.
• Bake 18 - 21 minutes until light golden brown and knife inserted in center comes out clean.
• Remove from oven and brush with butter. Slice and serve warm.