Description
This gluten-free Hatch Chile Cornbread Casserole is a flavorful dish that combines the sweetness of corn with the smokiness of roasted Hatch chiles, perfect for any 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 baking dish.
- In a skillet, heat the olive oil over medium heat and sauté the red onion until translucent, about 5 minutes. Add the minced garlic and cook for an additional minute.
- In a large bowl, combine corn, Hatch chiles, sautéed onion and garlic, smoked paprika, corn meal, baking soda, granulated sugar, and sea salt.
- In another bowl, whisk together buttermilk, eggs, and melted butter. Gradually add this mixture to the dry ingredients, stirring until just combined.
- Pour the batter into the prepared baking dish and sprinkle the grated cheddar cheese on top.
- Bake for 30 minutes, or until golden brown and a toothpick inserted in the center comes out clean. Let it cool for a few minutes before serving.
Notes
For extra spice, consider adding some diced jalapeños along with the Hatch chiles.
- 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, Cornbread, Casserole, American Cuisine