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Gluten-Free Hatch Chile Cornbread Casserole

Gluten-Free Hatch Chile Cornbread Casserole is rich, hearty, packed with smoky flavors, and oh-so-delicious! It's perfect for brunch or along side a chili or a salad for dinner.

Course Side Dish, Brunch
Cuisine American
Keyword great for brunch, great with chili
Prep Time 45 minutes
Cook Time 30 minutes
Cooling Time 20 minutes
Total Time 1 hour 35 minutes
Servings 10
Calories 331 kcal
Author Valentina K. Wein


  • 12 roasted & peeled Hatch chiles (Click here for How to Roast & Peel Peppers)
  • 1 tablespoon olive oil
  • 2 cups red onion, thinly sliced
  • 1 teaspoon garlic, minced
  • 2 cups fresh corn kernels (from 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 large eggs
  • 3 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°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 7 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.

To assemble

  1. 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.
  2. Pour about 2 cups of the batter evenly over the peppers and sprinkle with 3/4 cup of the cheese.
  3. Gently add a layer of the remaining 6 peppers, smooth side down, on top of the cheese.
  4. Pour the remaining batter (about 2-1/2 cups) over the peppers, and sprinkle with the remaining 1-1/4 cup of the cheese.
  5. Bake in the preheated 375°F oven until it begins to brown on top and the batter is set, about 25 minutes.

  6. 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.
  7. Let the casserole cool in the pan for at least 20 minutes before serving.

Recipe 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.