Description
A flavorful and hearty gluten-free dish, this Hatch Chile Cornbread Casserole combines roasted Hatch chiles, fresh corn, and gooey cheddar cheese for a deliciously unique meal.
Ingredients
Scale
- 12 roasted & peeled Hatch chiles
- 1 tablespoon olive oil
- 2 cups thinly sliced red onion
- 1 teaspoon minced garlic
- 2 cups fresh corn kernels (from about 2 ears of corn)
- ¾ teaspoon smoked paprika
- 2 cups corn meal
- ¾ teaspoon baking soda
- 1½ tablespoons granulated sugar
- 1¼ teaspoons sea salt
- 1¾ cups buttermilk
- 2 large eggs
- 3 tablespoons unsalted butter
- melted
- 2 cups grated cheddar cheese
Instructions
- Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish.
- In a skillet, heat olive oil over medium heat and sauté red onions until translucent, about 5 minutes. Add minced garlic and sauté for an additional minute.
- In a large mixing bowl, combine the sautéed onions, roasted Hatch chiles, fresh corn, and smoked paprika.
- In another bowl, mix together cornmeal, baking soda, granulated sugar, and sea salt.
- In a separate bowl, whisk together buttermilk, eggs, and melted butter.
- Combine the wet and dry ingredients into the large bowl with the corn and chiles, mixing until just combined.
- Fold in the grated cheddar cheese until evenly distributed.
- Pour the mixture into the prepared baking dish and bake in the preheated oven for about 30 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
- Allow to cool briefly before slicing and serving warm.
Notes
Feel free to adjust the amount of Hatch chiles to suit your spice preference. This casserole is also great topped with avocado or a dollop of sour cream.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Casserole / Side Dish
- Method: baking
- Cuisine: Southwestern American
Nutrition
- Serving Size: 1 slice
- Calories: 310 kcal
- Sugar: 4 g
- Sodium: 420 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 3 g
- Protein: 11 g
- Cholesterol: 55 mg
Keywords: Hatch Chile, Cornbread, Casserole, Gluten-Free, American Cuisine