Green Chile Cornbread Casserole (with Hatch Chiles)

This Green Chile Cornbread Casserole is deliciously rich, hearty, and it happens to be gluten-free. Made with fire-roasted Hatch chiles and fresh corn, this cheesy, make-ahead casserole is perfect for brunch or served alongside chili or a salad for dinner.

This post was originally published in 2012 and has been updated with additional information. The recipe itself has not changed.

Learn how easy (and fun!) it is to roast peppers and make this Green Chile Cornbread Casserole with Hatch Chiles - it's 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 (August-September), I take advantage of these beautiful peppers. However, you can make this recipe with other green chiles (see Substitutions below).

If you're as excited about Hatch chile season as I am, don't miss my collection of the best Hatch chile recipes, with everything from appetizers and side dishes to main courses and sauces.

Ingredient Notes

• Hatch Chile Peppers - Hot, medium or mild, depending on preference. Hatch chiles are almost always marked with their heat level where they're sold. Substitutions: For this green chile cornbread casserole, 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 recipe because they're a bit sweeter than other onions, but yellow will work very well too.
• fresh garlic - Look for firm heads of garlic without any soft spots or green shoots. 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.) Substitution: You can substitute about ½ teaspoon of garlic powder for the fresh garlic.
• 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. Substitutions: The fresh corn can be substituted with frozen and thawed, or canned corn. Be sure both are very well drained.
• 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 rise. Substitution: 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.
• 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. 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.

How to Make Green 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.

Variations

• Spicy version. Use Pepper Jack cheese, and of course choose the hotter chiles.
• Add bacon. To add bacon, cook it before you do anything else in the skillet. Remove it and then proceed with the onions and garlic in the leftover bacon fat.

Serving Suggestions

• I love this green chile cornbread casserole for a casual summer brunch with a platter of fruit, light frittata, and bacon (if I'm feeling indulgent). 😉
• In the cooler months, make the recipe with Poblanos or Anaheim chiles. It's a comfort food that's perfect alongside a bowl of hot chili or a hearty salad.
• And if you want to sweeten it, drizzle honey over it when it comes out of the oven.

Can you make Green Chile Cornbread Casserole 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.
• Warm it in a 375°F oven for about 10 minutes before serving.

Can you freeze it?

• Baked and cooled completely first, it can be frozen in freezer bags, or wrapped tightly with plastic wrap - either way, keeping it airtight is key.
• Bring it to room temperature, then heat it in a 375°F oven for about 10 minutes before serving.

More Must-Try Hatch Chile Recipes

Where to Get Hatch Chiles

You should see them all over during their season. Whole Foods, Gelson's, Bristol Farms, Vallarta's, Northgate, Kroger Family of Stores, Safeway, Albertsons, etc. You can also purchase them from Melissa's Produce (Use my code: COTW46 for a 10% discount!)

During Hatch Chile season (typically August and September), 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.

I hope you love this Green Chile Cornbread Casserole as much as my family and I do.

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