*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.
- 1 box Jiffy Cornbread Muffin Mix
- 2 cups corn
- 3/4 cup chiles diced
- 2 tablespoons heavy cream
- 2 eggs lightly beaten
- 4 tablespoons butter melted
- 1 cup sour cream
- 1 teaspoon chile powder
- 1 1/2 cup Cheddar cheese shredded*, plus more for topping if desired
- Cooking Spray
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Preheat oven to 350 degree and lightly coat a 8x11 casserole dish with cooking spray.
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Blend together cornbread muffin mix through shredded cheddar cheese in a large bowl. Stir until just combined.
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Pour into greased casserole dish. Bake for 55 minutes, or until top turns a light brown. If you want a cheesy topping, add and return until cheese is just melted.
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Remove and allow to cool for 5 minutes before serving. Enjoy!
You can use any type of cheese desired. If you like it hot, use Pepper Jack or a habanero laced cheese.
Add one cup of cooked, shredded chicken or ground beef, drained.
If using Jiffy Cornbread Muffin Mix, sift before adding to avoid clumps in your batter.
If you also like Latin Food, check out my Mexican Food board on Pinterest!
Also check out these chile recipes:
Chile Relleno Casserole
BBQ Chicken Stuffed and Bacon Wrapped BBQ Chiles
Chile Relleno Quiche
Chile Rellano Bites
Chile Verde Burritos
Double Crunch Monte Cristo Chile Relleno Sandwich
I seem to be missing most of this recipe it goes from mix cornbread mix with cheese …pour into pan
is anyone else missing what to do with the rest of the indigence?
Cookie, it reads to combine “Cornbread mix through cheddar cheese”, so really, all of the ingredients.
This looks amazing! Can’t wait to try it. Pinning it now!