Hatch Chile Cornbread for 9 Squares

Instructions:

1. In a medium bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt for 30 seconds to ensure no clumps remain.
2. In a separate large bowl, whisk the eggs until light, then stir in the room-temperature buttermilk and melted butter.
3. Pour the dry ingredients into the wet mixture and stir until just combined, leaving a few small lumps.
4. Gently fold in the diced Hatch chiles, shredded cheddar, and corn kernels using a spatula.
5. Pour the batter into a greased 8-inch cast iron skillet or square baking pan.
6. Bake at 400°F (200°C) for 20–25 minutes, or until the edges are a deep mahogany-gold and a toothpick inserted in the center comes out clean.