*I received product compensation in exchange for this post, however all thoughts and opinions are my own.
A few months back I received a shipment… a glorious gift really. A large box filled to the brim with brightly colored and fragrant Hatch chiles straight from New Mexico from my friends at Chile Monster. Hubby and I spent an entire day roasting, peeling, portioning and freezing my booty to use throughout the year. Chile Monster just sent me another gift: fresh red chile powder! I now know what I am getting everyone for Christmas gifts: chile powder! Kidding aside, they have a wonderful assorted of gifts for the foodie in your life.
I needed to find a recipe to use both flavorful ingredients and landed on a holiday favorite, Cheesy Chile Cornbread Casserole. Cornbread Casserole is slightly different from traditional cornbread. Instead of being “bready” and having an easily cut-able, bar consistency, a cornbread casserole is more like stuffing or corn pudding.
It is moist and served with a spoon. You can choose to give it a loving layer of cheese or serve it browned, I’ve pictured both options for you throughout the post. Either way, the “meat” will have a confetti of chiles and corn.
This batch of Cheesy Chile Cornbread Casserole was the perfect item to bring to my neighborhood chili cook-off. Instead of making my Chocolate Chili or Red Steak Chili, I oped for a side dish. It can be served with or without a cheese topping and also blended with chicken or even ground beef to serve as an entree. On this date I didn’t have a box of Jiffy in my pantry, so I used my Copycat Jiffy Cornbread Muffin Mix recipe instead.
If you don’t have any chiles in your freezer, you can use canned, diced chiles. Hold back on the chile powder for a less spicy variation.
If you also like Latin Food, check out my Mexican Food board on Pinterest!
Also check out these chile recipes: