Roasted Hatch Chile Cornbread Casserole {Gluten-Free Recipe}

I’m having a Hatch Chile Festival.

In my kitchen.

(This is not to be confused with the enormous Hatch Chile festival going on Labor Day Weekend in New Mexico.  My kitchen is a bit smaller than New Mexico.)

Truth is, all of my beautiful Hatch chiles from Melissa’s have indeed been contributing to a festive atmosphere at my house!  Some red, some green, some hot, some mild, and all delicious and each one with a slightly different shape.  And roasting them is part of the fun!

Monday we used them as a wonderful “case” for Roasted Hatch Chile Pepper Jack, Bacon and Eggs — and today they’re layered between cheddar and sweet cornbread.  Oh my!

This Roasted Hatch Chile Cornbread Casserole is perfect alongside a bowl of hot chili — or for breakfast or brunch, served with a dab of sweet butter.  Yum!

Roasted Hatch Chile Cornbread Casserole {Gluten-Free Recipe}

Prep Time: 40 minutes

Cook Time: 25 minutes

Active Work Time: 40 minutes

Serving Size: Serves 12

Recipe

12 Hatch chiles, roasted and peeled -- here's how

1 tablespoon olive oil

2 cups thinly sliced red onion

1 teaspoon minced garlic

2 cups fresh corn kernels (about 2 ears of corn)

3/4 teaspoon smoked paprika

2 cups corn meal

3/4 teaspoon baking soda

1-1/2 tablespoons granulated sugar

1-1/4 teaspoons sea salt

1-3/4 cups buttermilk

2 eggs

2 tablespoons unsalted butter, melted

2 cups grated cheddar cheese

  1. Roast and peel the peppers -- here's how to roast Hatch chiles.
  2. 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.
  3. Preheat the oven to 375 degrees F.
  4. 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 4 minutes.
  5. Add the corn and paprika to the pan and cook for another 2 minutes or so, just to blend the flavors. Set aside.
  6. 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.
  7. Fold in the melted butter and the onion-corn mixture.
  8. To assemble:
  9. 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.
  10. Pour about 2 cups of the batter evenly over the peppers and sprinkle with 3/4 cup of the cheese.
  11. Gently add a layer of the remaining 6 peppers, smooth side down, on top of the cheese.
  12. Pour the remaining batter (about 2-1/2 cups) over the peppers, and sprinkle with the remaining 1-1/4 cup of the cheese.
  13. Bake in the preheated 375 degree F oven until it begins to brown on top and the batter is set, about 25 minutes.
  14. 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.
  15. Let the casserole cool in the pan for at least 20 minutes before serving.

Notes

This would also be delicious with Poblano chiles!

Among other stores, you can get Hatch chiles right now at Gelson's Market, Whole Foods and Bristol Farms. And of course you can order them here at Melissa's Produce.

http://cookingontheweekends.com/2012/08/roasted-hatch-chile-cornbread-casserole-gluten-free-recipe/

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