*I received product compensation in exchange for this post, however, all thoughts and opinions are my own.
The beauty of cornbread is that is a blank canvas that allows you to play with flavors and textures. I love a good basic cornbread casserole, so making a Cheesy Chile Cornbread Casserole seemed like a winner!
Cheesy Chile Cornbread Casserole pairs the sweetness of cornbread with the subtle heat of hatch chiles and chile powder for an incredible side dish.
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 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 opted 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. If you don’t have any chiles in your freezer, you can use canned, diced chiles.
Dial back on the chile powder for a less spicy variation.
Try some of my other recipes featuring hatch chiles:
CONNECT WITH SAVORY EXPERIMENTS!
Be sure to follow me on social media, so you never miss a post!
Facebook | Twitter | Youtube
Pinterest | Instagram
Get our FREE 8 Day E-Course on How to Be a Better Home Cook. Sign up HERE!
Cheesy Chile Cornbread Casserole
Ingredients
- 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
Instructions
- Preheat oven to 350F degree and lightly coat an 8×11 casserole dish with cooking spray.
- Blend together cornbread muffin mix through shredded cheddar cheese in a large bowl. Stir until just combined.
- Pour into a 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.
- Remove and allow to cool for 5 minutes before serving. Enjoy!
- If you’ve tried this recipe, come back and let us know!
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!