Description
A deliciously spicy twist on classic cornbread, this Hatch Chile Cornbread Casserole combines smoky roasted Hatch chiles with tender, buttery cornbread—all while being completely gluten-free. Perfect for any gathering or cozy dinner!
Ingredients
- 1 cup gluten-free cornmeal
- 1 cup gluten-free all-purpose flour (rice or almond blend works well)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder (optional)
- 2 eggs
- 1/2 cup milk (dairy or non-dairy alternative)
- 1/4 cup melted butter (or dairy-free substitute)
- 1 cup roasted Hatch chiles, chopped (fresh or canned)
- 1/2 cup shredded cheese (optional)
- 1/4 cup chopped green onions (optional)
Instructions
1️⃣ Preheat your oven to 375°F (190°C) and grease a 9×9-inch baking dish.
2️⃣ In a large bowl, mix gluten-free cornmeal, flour, baking powder, salt, and garlic powder.
3️⃣ In another bowl, whisk eggs, milk, and melted butter together.
4️⃣ Stir in the roasted Hatch chiles into the wet mixture.
5️⃣ Gradually combine the wet ingredients with the dry ingredients, stirring until smooth.
6️⃣ Fold in cheese and green onions if using.
7️⃣ Pour the batter into the prepared baking dish and spread evenly.
8️⃣ Bake for 25-30 minutes, or until the top is golden and a toothpick inserted comes out clean.
9️⃣ Let it cool slightly before serving.
Notes
1️⃣ Roasting Hatch Chiles: For the best smoky flavor, roast fresh Hatch chiles on a grill or under a broiler until the skin is charred. Peel, seed, and chop them before adding to the batter.
2️⃣ Gluten-Free Flour Blend: Use a high-quality gluten-free all-purpose flour blend (e.g., rice flour and almond flour mix) to ensure the casserole has the right texture and structure.
3️⃣ Moisture Balance: Gluten-free flours can absorb more liquid. If your batter feels too thick, add a splash of milk to maintain a smooth, pourable consistency.
- Prep Time: 10 MIN
- Cook Time: 30 MIN