COOK IT.
Set your grill’s temperature to 425 degrees
Once it has reached full temp, roast the chiles over the open sear plate until skins are blackened (about 4-5 mins per side). Once blackened, place the chiles in a paper bag, close it & allow chiles to steam for 15-20 mins. Once steamed, remove them from the bag, rub off the blackened skin, remove the stems & seeds and roughly chop. You should have approx. ¾ cup.
Next, place the ¼ cup avocado oil and place on the grill with the lid closed to heat up while you mix the batter.
Meanwhile, in a large heat-proof (tempered glass or metal) mixing bowl, mix together the dry ingredients (cornmeal, flour, baking powder, baking soda, sweetener & salt).
In a separate smaller bowl, whisk together the eggs & buttermilk, and then pour into the dry ingredients. Mix well.
CAREFULLY take the cast iron skillet off of the grill & pour the hot oil into the batter. SLOWLY stir in the oil until well combined. (NOTE: the oil will be extremely HOT – it will sizzle when hitting the batter – please take care while doing this step & stir very slowly to prevent any spills or burns).
Fold in the chopped Hatch Chiles & stir gently until distributed.
Pour the batter into the hot skillet, and bake on a 425 degree grill with lid closed for approx. 25-30 mins until top is light brown & an inserted knife comes out clean.
Serve warm