Description

Hatch Chile Cornbread Casserole is a comforting and flavorful dish that brings together the heat and smokiness of roasted Hatch chiles with the sweetness of cornbread. Perfect for a family dinner, potluck, or as a unique side dish, this casserole is a celebration of Southwestern flavors. Layers of chiles, cornbread batter, and melted cheddar cheese create a dish that is both satisfying and packed with vibrant taste. The balance of spicy and sweet makes it an unforgettable addition to 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 cornmeal
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

Prep the chiles:
Roast and peel the Hatch chiles. Cut the stem end off each one and make a slit to open and remove the seeds.
Preheat the oven:
Preheat your oven to 375°F.
Cook the onion and garlic with corn and paprika:
Heat olive oil in a large sauté pan over medium heat. Add the onions and garlic, cooking until the onions are soft and beginning to brown, about 7 minutes. Add the corn and paprika, cooking for another 2 minutes. Set aside.
Make the batter:
In a large mixing bowl, combine cornmeal, baking soda, sugar, and salt. Make a well in the center and add buttermilk and eggs. Mix until smooth, then fold in the melted butter and the onion-corn mixture.
Layer the components:
Place 6 of the chiles, smooth side down, in a greased 9×13-inch baking pan. Pour about 2 cups of the batter evenly over the chiles and sprinkle with ¾ cup of cheese. Add a layer of the remaining 6 chiles, smooth side down, on top. Pour the remaining batter over the chiles, and sprinkle with the remaining 1¼ cups of cheese.
Bake:
Bake in the preheated oven for about 25 minutes, or until the top is golden brown and the batter is set. If necessary, broil for 30 seconds to brown the top further.
Cool and serve:
Let the casserole cool in the pan for at least 20 minutes before serving. Enjoy as a main dish or a side, garnished with fresh herbs, additional cheese, or a dollop of sour cream.

Notes

For best results, use fresh Hatch chiles, but if they’re unavailable, Anaheim or poblano peppers are good substitutes. This casserole can be customized by adding ingredients like crumbled bacon, diced jalapeños, or green onions. It can also be adapted for vegetarian, vegan, or gluten-free diets with simple ingredient swaps. The dish can be made ahead and reheated, making it convenient for gatherings or meal prep.