Description
Southwestern comfort meets gluten-free magic in this hatch chile cornbread casserole, blending spicy peppers and hearty corn goodness. Families and friends will savor each zesty, comforting bite of this easy-to-prepare southwestern-inspired dish.
Ingredients
Scale
Main Ingredients:
- 2 cups cornmeal
- 134 cups buttermilk
- 2 cups grated cheddar cheese
- 12 roasted & peeled Hatch chiles
- 2 cups fresh corn kernels
- 2 large eggs
Vegetables and Seasonings:
- 2 cups thinly sliced red onion
- 1 teaspoon minced garlic
- 3/4 teaspoon smoked paprika
- 1 1/4 teaspoons sea salt
Supplementary Ingredients:
- 1 tablespoon olive oil
- 3/4 teaspoon baking soda
- 1 1/2 tablespoons granulated sugar
- 3 tablespoons unsalted butter, melted
Instructions
- Carefully prepare Hatch chiles by removing stems, slicing open, and extracting seeds, ensuring clean and uniform chile pieces.
- Warm olive oil in a spacious skillet over medium temperature, sautéing diced onions and minced garlic until they transform into a soft, golden-edged mixture.
- Introduce corn kernels and paprika to the aromatic onion blend, stirring briefly to integrate flavors and enhance overall complexity.
- Combine dry cornmeal ingredients in a generous mixing vessel, creating a central depression to incorporate buttermilk and eggs, whisking until achieving a smooth, consistent texture.
- Gently fold melted butter and the prepared onion-corn mixture into the batter, ensuring thorough yet delicate integration.
- Coat a 9×13-inch baking vessel with protective grease, arranging the first layer of prepared Hatch chiles with smooth surfaces facing downward.
- Distribute approximately half the batter evenly across the chile layer, generously sprinkling a portion of shredded cheese for enhanced flavor and texture.
- Construct a second chile layer atop the initial batter, positioning chiles with smooth sides downward.
- Pour remaining batter over the chile layer, covering completely and topping with residual cheese.
- Position the casserole in a preheated 375°F oven, baking until the surface achieves a rich golden hue and the interior sets firmly.
- Optional: Activate broiler momentarily to intensify surface browning and create a crisp, caramelized top.
- Allow casserole to rest and stabilize for 20 minutes post-baking, enabling structured serving and flavor melding.
- Plate and embellish with optional garnishes like fresh herbs, additional cheese, or a complementary sour cream dollop.
Notes
- Roasting chiles thoroughly enhances their smoky flavor, so take time to char them completely before peeling.
- Gluten-free cornmeal works perfectly, making this dish accessible for those with wheat sensitivities.
- Allow buttermilk to reach room temperature before mixing to ensure smoother batter consistency and even blending.
- Customize heat levels by selecting mild or hot Hatch chiles depending on personal spice preferences.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Lunch, Dinner, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 290
- Sugar: 3g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 80mg