Hatch Chile Cornbread Casserole

 

I served this with a Chicken Caesar salad. My only complaint is the pieces held together when cut; but when you cut with your fork, it crumbled in traditional gluten-free style. Next time around; will cut-up the green chiles instead of placing whole in the casserole. Perhaps a tad more shredded cheese; well, because I am obsessed with cheese!

Ingredients:

• 12 roasted & peeled Hatch green chiles
• 1 tablespoon olive oil
• 2 cups thinly sliced red onion
• 1 teaspoon garlic, minced
• 2 cups fresh corn kernels (about 2 ears of corn)
• 3/4 teaspoon smoked paprika
• 2 cups cornmeal
• 3/4 teaspoon baking soda
• 1 1/2 tablespoons sugar
• 1 1/4 teaspoons salt
• 1 3/4 cup buttermilk
• 2 large eggs
• 3 tablespoons butter, melted
• 2 cups grated cheddar cheese

Directions for Vegetables:

Preheat oven to 375-degrees.

Add the olive oil to a large saute pan and heat over medium heat.

Add onions and cook until they softened and begin to brown.

Add the garlic, corn and paprika and cook an additional 2 minutes.

Set aside.

Directions for Batter:

In a mixing bowl, combine the cornmeal, baking soda, sugar and salt.

Make a well in the center and add the buttermilk and eggs. Mix until batter is smooth.

Fold in the butter and onion-corn mixture.

Layer the Components:

Place 1/2 of the chopped peppers in a lightly greased 9x13-inch baking pan.

Pour 2 cups batter evenly over the peppers and add half the cheese.

Gently layer the rest of the chopped peppers on top of the cheese.

Bake about 25 minutes. Allow to cool 20 minutes.

To reheat I place under the bagel dial of my toaster oven to brown up the top and heat up. Worked great!

Pour remaining batter over the peppers and sprinkle with the remaining cheese.