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Hatch Chile Cornbread

Serves 4


2 hatch chiles, seeded, peeled, roasted and chopped
1/3 cup milk
1 box corn muffin mix, 8.5 oz. box
1 egg


  1. Preheat oven to 400° F. Grease a 9x5 loaf pan with cooking spray.
  2. Combine milk and egg in a small mixing bowl. Whisk together with a fork. Stir in chopped chiles. Mix well. Add corn muffin mix. Stir together well. Allow to rest for 4 minutes.
  3. Stir mixture again gently then pour into loaf pan. Place pan in oven and bake for 20 minutes. Remove from oven and allow to cool before serving.
Season: Fall