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Gluten-Free Hatch Chile Cornbread Casserole
COOKING ON THE WEEKENDS14Ingredients
70Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 12 Hatch chiles (roasted & peeled, Click here for How to Roast & Peel Peppers)
- 1 Tbsp. olive oil
- 2 cups red onion (thinly sliced)
- 1 tsp. garlic (minced)
- 2 cups corn kernels (fresh, from about 2 ears of corn)
- 3/4 tsp. smoked paprika
- 2 cups corn meal
- 3/4 tsp. baking soda
- 1 1/2 Tbsp. granulated sugar
- 1 1/4 tsp. sea salt
- 1 3/4 cups buttermilk
- 2 large eggs
- 3 Tbsp. unsalted butter (melted)
- 2 cups grated cheddar cheese
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