Side Dish: United States – Colorado – Colorado Cornbread

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 8

Approximate Time

Prep 15 min

Cook 25 min

Additional 10 min

Total 40 min

Ingredients

- 1 cup (120 g) yellow cornmeal, medium grind
- 1 cup (125 g) all-purpose flour
- 2 tbsp (25 g) granulated sugar
- 1 tbsp (15 g) baking powder
- 1/2 tsp (2.5 g) baking soda
- 1/2 tsp (2.5 g) fine salt
- 2 large eggs, approx. 100 g total
- 1 cup (240 ml) buttermilk
- 1/3 cup (75 g) unsalted butter, melted, plus 1 tbsp (14 g) unsalted butter for skillet
- 2 tbsp (30 ml) local honey
- 1 cup (145 g) corn kernels, fresh or frozen (thawed)
- 1/2 cup (115 g) roasted green chiles, peeled, seeded and chopped (about 4 oz/113 g drained)

Instructions

Short Description:
A hearty, skillet-baked cornbread combining yellow cornmeal and all-purpose flour for a tender crumb, brightened with local honey and roasted green chiles for a distinctly Colorado twist.

Regional Notes:
This Rocky Mountain (Colorado) variation balances cornmeal with flour for a less crumbly, more cake-like texture common in Colorado. Local honey adds mellow sweetness while roasted green chiles give the savory, slightly smoky heat often found in regional Southwestern-influenced Colorado dishes.

1. Preheat the oven to 425°F (220°C). Place a 10-inch (25 cm) cast-iron skillet or ovenproof skillet in the oven to heat while you prepare the batter.
2. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt until evenly combined.
3. In a medium bowl, whisk the eggs, then stir in the buttermilk, melted butter, and honey until smooth.
4. Pour the wet ingredients into the dry and stir just until combined; do not overmix. Fold in the corn kernels and chopped roasted green chiles.
5. Carefully remove the hot skillet from the oven (use oven mitts). Add the 1 tbsp (14 g) butter to the skillet and swirl to coat the bottom and sides; it should sizzle and melt immediately.
6. Pour the batter into the hot buttered skillet, smoothing the top with a spatula. Return the skillet to the oven.
7. Bake until the top is golden brown and a toothpick inserted near the center comes out clean, 20–25 minutes. If the top browns too quickly, tent loosely with foil for the last few minutes.
8. Remove from the oven and let rest 10 minutes in the skillet. Slice into wedges and serve warm, optionally drizzled with extra local honey or served with butter.