Hatch Chile Cornbread Casserole is gluten-free, rich, hearty and packed with smoky flavors. It's perfect for brunch or alongside a chili or a salad for dinner. Once you try it, it'll be your go-to cornbread recipe!
Learn how easy (and fun!) it is to roast peppers and make this Cornbread Casserole with Hatch Chiles that is always a crowd pleaser.
Not only is it one of my all time favorite things to serve for a casual brunch, but it's also my favorite thing to serve with a cozy bowl of hearty meat chili or a rich vegetarian chili.
During Hatch Chile Season, which is only about six weeks long, I take advantage of these beautiful peppers. However, you can make this recipe with other green chiles (see Substitutions below).
About the Key Ingredients
- Hatch Chile Peppers - Hot, medium or mild, depending on preference. Hatch chiles are almost always marked with their heat level where they're sold.
- fresh garlic - Look for firm heads of garlic without any soft spots or green shoots, which are an indication it's old and that it could be very bitter. Raw garlic cloves should be firm without any dark spots. (Pro tip: if there are green shoots in garlic you already have, just cut the cloves in half and remove them with the tip of a paring knife. The rest of the clove should still be good.)
- fresh corn - White or yellow -- both are great. During the summer, you should be able to find fantastic corn at your local Farmers' Market. Choose corn with bright green, tightly wrapped husks. The silks should be white or yellow. If you buy pre-shucked corn, the kernels should be firm and plump.
- smoked paprika - Paprika is a spice made from dried, ground red peppers. It ranges from mild to hot -- use whatever intensity you like. I love smoked paprika because the peppers used have been smoked, which adds a delicious smoky flavor to dishes.
- corn meal - Finely ground or coarsely ground are both okay for this recipe. The texture will be slightly creamier with the finely ground.
- buttermilk - In baking buttermilk add a creamy texture and slightly tangy flavor. It also works with the baking soda to help the cornbread casserole rish.
- unsalted butter - I always bake and cook with unsalted butter to better control how much salt goes in the recipe.
- cheddar cheese - Grated for the recipe. It's layered throughout and on top of the casserole.
How to Make Hatch Chile Cornbread Casserole
- Roast and peel the Hatch Chiles -- here's an easy step-by-step guide for How to Roast and Peel Peppers.
- Cut the stem end off of each one and carefully, use a small paring knife or your fingers to make a slit in each of the peppers to open them and remove the seeds.
- Coat a large sauté pan with the olive oil and place it over medium heat. Add the onion and garlic, and cook until the onions are soft and beginning to brown, about 7 minutes. Add the corn and paprika to the pan and cook for another 2 minutes or so, just to blend the flavors. Set aside.
- In a large mixing bowl, combine the cornmeal, baking soda, sugar and salt. Make a small well in the middle and add the buttermilk and eggs. Mix until the batter is smooth. Fold in the melted butter and the onion-corn mixture.
- Place 6 of the peppers, smooth side down, in a nonstick, 9 X 13 X 3-inch baking pan. (If your pan is not nonstick, drizzle the bottom lightly with olive oil.) Set the remaining 6 peppers aside.
- Pour about 2 cups of the batter evenly over the peppers and sprinkle with ¾ cup of the cheese. Gently add a layer of the remaining 6 peppers, smooth side down, on top of the cheese.
- Pour the remaining batter (about 2½ cups) over the peppers, and sprinkle with the remaining 1¼ cup of the cheese.
- Bake in a preheated 375°F oven until it begins to brown on top and the batter is set, about 25 minutes. If the casserole is finished, but the top is not as brown as you'd like, place it under the broiler for about 30 seconds.
- Let the casserole cool in the pan for at least 20 minutes before serving.
Substitutions and Variations
If I don't list an ingredient with a substitution, it means I think it's best not to substitute it.
- Hatch Chile Peppers. Anaheim or Poblano chiles are both good Hatch chile substitutions. Anaheim chiles will be the most mild.
- Red onion. I like the red onion in this casserole because they're a bit sweeter than other onions, but yellow will work very well too.
- Fresh garlic. You can substitute about ½ teaspoon of garlic powder for fresh garlic.
- Fresh corn. The fresh corn can be substituted with frozen and thawed, or canned corn. Be sure both are very well drained.
- buttermilk. If you need to, substitute the buttermilk with 1 ⅔ cup milk mixed with 1 tablespoon plus 2 teaspoons lemon juice or distilled white vinegar. Let the mixture sit for at least 5 minutes before using it.
- cheddar cheese. Play around with other cheeses if you'd like to. Hard cheeses will be the best, like White Cheddar or Colby. I wouldn't recommend a strongly flavored cheese.
- Spicy version. Use Pepper Jack cheese, and of course choose the hotter chiles.
Serving Suggestions
This green pepper cornbread casserole is perfect for a casual summer brunch with a platter of fruit, a light frittata, and bacon (if I'm feeling indulgent). 😉
In the cooler months, make the Cornbread Casserole with Poblanos or Anaheim chiles. It's a comfort food that's perfect alongside a bowl of hot chili or a hearty salad.
Can you make it ahead?
Yes, you can make it a day ahead of time, so it's the perfect dish to bring to a potluck brunch, or to prepare early for a party at your house.
More of Hatch Chile Recipes
Hatch Chile Roastings
During Hatch Chile season, markets all over the U.S. are roasting them for you! You choose your chiles, as many as you want, and the stores will roast them for free.
This way not only can it save you some time, but you can freeze them roasted, and use them all year long! Brilliant.
Here is the list of all of the store locations where they will roast them for you.
Enjoy!
Hatch Chile Cornbread Casserole Recipe
Equipment
Ingredients
- 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
- Prep the chiles. Roast and peel the Hatch Chiles -- here's How to Roast and Peel Peppers. Cut the stem end off of each one and carefully, use a small paring knife or your fingers, to make a slit in each of the peppers to open them and remove the seeds.
- Preheat the oven to 375°F.
- Cook the onion and garlic with corn and paprika. Coat a large sauté pan with the olive oil and place it over medium heat. Add the onion and garlic, and cook until the onions are soft and beginning to brown, about 7 minutes. Add the corn and paprika to the pan and cook for another 2 minutes or so, just to blend the flavors. Set aside.
- Make the batter. In a large mixing bowl, combine the cornmeal, baking soda, sugar and salt. Make a small well in the middle and add the buttermilk and eggs. Mix until the batter is smooth. Fold in the melted butter and the onion-corn mixture.
- Layer the components. Place 6 of the peppers, smooth side down, in a nonstick, 9 X 13 X 3-inch baking pan. (If your pan is not nonstick, drizzle the bottom lightly with olive oil.) Set the remaining 6 peppers aside. Pour about 2 cups of the batter evenly over the peppers and sprinkle with ¾ cup of the cheese. Gently add a layer of the remaining 6 peppers, smooth side down, on top of the cheese. Pour the remaining batter (about 2½ cups) over the peppers, and sprinkle with the remaining 1¼ cup of the cheese.
- Bake. Bake in the preheated 375°F oven until it begins to brown on top and the batter is set, about 25 minutes. If the casserole is finished, but the top is not as brown as you'd like, place it under the broiler for about 30 seconds.
- Cool and serve. Let the casserole cool in the pan for at least 20 minutes before serving.
NOTES
NUTRITION
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Colette @ JFF
Oh
my
GOD
that looks delicious!
valentina
Colette, you are so sweet - thank you! (must say, it is very delicious!) Enjoy!
sippitysup
Love it when the Hatch come to town. GREG
Laura @ Family Spice
Jealous of the hatch love going on up there in LA! This looks amazing! Save me a piece! LOL!
valentina
Sending you some Hatch love, Laura!
Lori Martin
I made this last night for dinner. Delicious! Just what I was looking for. Thank you
valentina
This makes me so happy, Lori! Thanks for sharing! 🙂
Ben Myhre
Our garden is in full bloom and producing peppers like a madman. You definitely have given me some inspiration for my next casserole. Thank you. This is beautiful.
valentina
Thank you Ben! Lucky you to have a garden full of peppers! 🙂 Enjoy!
Darlene @ Dip Recipe Creations
I love when hatch green chile season happens! I really like the idea of adding roasted ones to a cornbread casserole. Yum!
valentina
Thanks, Darlene. They're delicious against the sweet corn.
Anna
I am so curious about hatch chilies - I've never cooked with them but this cornbread casserole recipe looks so delicious. My family would absolutely love it! Great tips on where to get hatch chilies too.
valentina
Thanks, Anna! Hope you find some near you and give the recipe a try. 🙂
Natalie
Looks absolutely delicious and so comforting! I love the fluffy texture of the cornbread - looks amazing.
valentina
Thank you, Natalie! Hope you try it! 🙂
Danielle
Oh that looks good! I am thinking of all the things I can dip in it now.
valentina
Love it! 🙂
Bintu | Recipes From A Pantry
This looks absolutely incredible, my kind of casserole. What a great way to use hatch chiles!
valentina
Thank you! Enjoy. 🙂
Cathy
I am not usually a casserole person, but you won me over with this recipe.
valentina
That makes me happy. Thank you! XO
Colette
This looks amazing! I'm going to serve it up this w/end for a long and lazy brunch! xo
valentina
Yay! Colette, it doesn't get much better than a long and lazy brunch! My favorite way to spend a weekend morning! 🙂 Thank you.
David
Well, now I know how I will be using some of the Hatch chiles I bought last week! They are already roasted and frozen in perfect serving sizes! I love that you have a chile festival every year… They definitely are something to celebrate!
valentina
Hi David! I hope you and Mark love this one as much as I do! The last time I made this (a few days ago), I used very hot Hatch and oh my was it good -- the heat is balanced with the sweetness of the corn and melting cheese. 🙂 Enjoy!
Deb|EastofEdenCooking
What a fabulous GF recipe, taking traditional cornbread to a whole new level of scrumptious! Hatch chile season is a wonderful thing and I'm so pleased they are now widely distributed.
valentina
Thanks so much, Deb. True, Hatch chiles seem to be everywhere during their season.Yay! Enjoy!
Karly
Oh yeah! This looks amazing!
valentina
Thanks so much, Karly! 🙂
Wendie
Oh my heck! This is a delicious recipe. I ended up chopping up my Hatch Green Chile and it worked just fine. I substituted 1 cup frozen chopped yellow onion for the red onion and I substituted canned corn for the fresh corn. It's all what I had on hand. Add a squeeze of honey to your last bite - delicious!
valentina
Thanks so much for this lovely comment, Wendie! Your substitutions sound perfect and I"m so happy you enjoyed it. The touch of honey sounds divine. 🙂 ~Valentina
valentina
Ha! 🙂
Marissa
You really are a genius with Hatch chiles, Valentina. This cornbread casserole looks absolutely divine and, scrolling your lineup of other recipes featuring this delicious chile, I want to try EVERYTHING.
Valentina
Thanks, Marissa. I think of all of them, this casserole is my favorite. 🙂 ~Valentina