Description
This easy cornbread casserole is a cozy, comforting side dish featuring sweet corn, creamy cheese, and mild Hatch chiles for a Southwestern twist. Perfect for fall gatherings, potlucks, or weeknight dinners, it’s moist, flavorful, and always a crowd-pleaser.
Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour (or gluten-free blend)
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 large eggs, room temperature
- 1 cup whole milk (or dairy-free milk)
- 1/2 cup sour cream (or plain Greek yogurt)
- 1/2 cup cottage cheese (small curd recommended)
- 1/2 cup unsalted butter, melted
- 1 cup canned corn, drained (or fresh/frozen corn)
- 2–3 Hatch chiles, roasted, peeled, and chopped (about 3/4 cup; mild or hot)
- 1 1/2 cups shredded cheddar cheese (or Monterey Jack)
- 2 tablespoons pickled jalapeños, sliced (optional)
- Chopped fresh cilantro or green onions (for garnish)
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or nonstick spray.
- In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
- In a medium bowl, whisk eggs until frothy. Add milk, melted butter, sour cream, and cottage cheese; mix until smooth.
- Pour wet mixture into dry ingredients. Stir gently with a spatula until just combined.
- Fold in corn and chopped Hatch chiles. Batter should be thick but pourable.
- Pour batter into prepared dish and smooth the top.
- Sprinkle shredded cheddar cheese evenly over the top. Add pickled jalapeños if desired.
- Bake for 30-40 minutes, until top is golden and center is set. A toothpick should come out mostly clean.
- If edges brown too fast, cover loosely with foil for last 10 minutes.
- Remove from oven and let cool for 10 minutes. Garnish with cilantro or green onions.
- Cut into squares and serve warm.
Notes
Roast fresh Hatch chiles for extra flavor. Don’t overmix the batter to keep the casserole light. For a golden, bubbly cheese top, broil for 2-3 minutes at the end. Let casserole rest 10 minutes before slicing. Swap flour for gluten-free blend for GF version. Use dairy-free substitutes for a vegan option. Leftovers taste even better as flavors deepen overnight.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Cuisine: Southwestern
Nutrition
- Serving Size: 1 square (about 1/12 of casserole)
- Calories: 260
- Sugar: 3
- Sodium: 350
- Fat: 13
- Saturated Fat: 7
- Carbohydrates: 24
- Fiber: 2
- Protein: 9
Keywords: cornbread casserole, Hatch chiles, Southwestern side dish, fall comfort food, easy casserole, vegetarian, potluck recipe