I'm not going to write a long story about Hatch Green Chiles from the magical land of Hatch, New Mexico because I don't have time. But here's a recipe...
1/2 cup Hatch Green Chiles (I like the Zia brand because they have garlic and lime juice in their chiles) You can use another brand if you want.
1 bag of Altman Farm Heirloom Cornbread Mix
1/2 cup milk
1 egg (Use quality eggs, not cheap ones. You know what I'm talking about.)
3 tbsp melted butter (Let it cool a little before you mix it in)
Preheat your oven to 425.
Place your skillet (I use an 8-9 inch old skillet) in the oven and let it preheat too.
Whisk the milk, egg and melted butter into the dry ingredients until fully incorporated.
Fold the Hatch Chiles into the batter and let it rest for about 5-7 minutes or until the oven and skillet heats up. You don't have use a skillet but it'd be a lot cooler if you did.
When the skillet is hot, grease it. You can throw a pat of butter in there and swirl it around, a spoonful of bacon grease, or just use some cooking spray.
Pour the batter in quickly. It needs to sizzle.(It's not the end of the world if it doesn't but its better if it does.)
Bake for about 15-17 minutes. The edges will start to pull away from the side of the pan. You can always check it by inserting a skewer into the middle and if it comes out clean then it's done.
Share your cornbread with someone you like! (Or someone you don't like and maybe they'll be nicer to you. Who knows? The possibilities are endless.)