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This healthy Corn Casserole recipe is delicious all year long, as a meatless main or comforting side! Fire-roasted Poblano chile peppers and sweet corn are the winning combination in this easy dairy-free comfort food casserole!
Has the weather cooled down yet where you are? No? Yes? Whatever the answer, this poblano corn casserole will be great because it has the satisfying quality of a comfort food casserole but the summery corn and jalapeno combo also make it reminiscent of backyard bbq season.
It's a bit like spoonable cornbread and while warm, you should eat with a spoon. However, if you let it cool, you can definitely slice it like cornbread. Shall we call it a ‘spoonbread'? I kind of like that.
Reasons to love this corn casserole recipe!
This healthy Poblano and Corn Casserole is a great main or bbq side but also makes an amazing side for Thanksgiving. I would totally serve this for brunch - it's perfect anytime you serve it and trust me, this recipe always gets rave reviews from friends and family. It is something unique yet crowd-pleasing and a great way to use any fresh corn if you have some on hand. However, it works just as well with frozen corn!
Another thing to love? It's healthy! This casserole tastes much richer than it really is.
How to make Dairy-free Poblano Chile Corn Casserole
Prep: Preheat the oven to 375 F / 190C degrees.
Step 1 & 2 - In a large mixing bowl, beat the eggs until smooth. Whisk in the honey and coconut oil until the honey is more or less dissolved. Stir in the almond milk, followed by the cornmeal, cornstarch, salt, corn kernels, chopped chiles, and scallions. Whisk until just combined.
Step 3 & 4 Lightly grease an 8 x 8 casserole/baking dish or a skillet and pour in the corn mixture. Bake in the oven until the casserole is set, about 35 minutes or until the mixture in the middle is firm when shaken a little. If you want the top to be browned, transfer the dish to the broiler for 1 minute (keeping an eye on it!) Allow the pudding to rest in the pan for 5-8 minutes, then serve.
Tips:
- Any chiles can easily be “Fire Roasted” by throwing them in a cold oven, then leaving them there while the oven preheats. Just be careful when handling them out of the oven as there will be very hot liquid inside of them that may not have released yet.
- If you want and are not dairy-free, you can use regular milk and add grated cheese like cheddar. Just sprinkle it on top before baking.
- Leftovers need to be stored in the fridge.
- I do not recommend freezing this dish as the texture will suffer quite a bit.
Healthy Poblano Chile & Corn Casserole
This healthy Corn Casserole recipe is delicious all year long, as a meatless main or comforting side! Fire-roasted Poblano chile peppers and sweet corn are the winning combination in this easy comfort food casserole!
CourseMain Course, Side Dish
CuisineAmerican
Keywordcorn casserole recipe, healthy corn casserole, poblano chile casserole
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 8
Calories 206 kcal
Ingredients
- 4large eggs
- 2tablespoonshoney or maple syrup
- ¼cuprefined melted coconut oil at room temperature – or avocado oil
- 1cupunsweetened almond milk – or cashew milk
- ¼cuporganic cornmeallike bob's red mill
- 2tablespoonscornstarch
- 1teaspoonsea salt
- 4cupsfrozen sweet corn kernels20 ounces - you can also use canned sweet corn, drained (20 ounces) or 2-3 ears fresh corn
- 4scallionsthinly sliced
- 1fresh or fire-roasted poblano chilein cubes – you can also use ½ cup pickled sliced Jalapenos
Instructions
Preheat the oven to 375 F / 190C degrees.
In a large mixing bowl, beat the eggs until smooth. Whisk in the honey and coconut oil until the honey is more or less dissolved. Stir in the almond milk, followed by the cornmeal, cornstarch, salt, corn kernels, chopped chiles and scallions. Whisk until just combined.
Lightly grease an 8 x 8 casserole/baking dish or a skillet and pour in the corn mixture. Bake in the oven until the casserole is set, about 35 minutes or until the mixture in the middle is firm when shaken a little. If you want the top to be browned, transfer the dish to the broiler for 1 minute (keeping an eye on it!)
Allow the pudding to rest in the pan for 5-8 minutes, then serve.
Recipe Notes
- Any chiles can easily be “Fire Roasted” by throwing them in a cold oven, then leaving them there while the oven preheats. Just be careful when handling them out of the oven as there will be very hot liquid inside of them that may not have released yet.
- If you want and are not dairy-free, you can use regular milk and add grated cheese like cheddar. Just sprinkle it on top before baking.
- Leftovers need to be stored in the fridge.
- I do not recommend freezing this dish as the texture will suffer quite a bit.
Nutrition Facts
Healthy Poblano Chile & Corn Casserole
Amount Per Serving (1 /8)
Calories 206Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 7g44%
Cholesterol 82mg27%
Sodium 496mg22%
Potassium 202mg6%
Carbohydrates 26g9%
Fiber 2g8%
Sugar 7g8%
Protein 6g12%
Vitamin A 271IU5%
Vitamin C 14mg17%
Calcium 21mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
If you tried this Poblano Chile Corn Casserole Recipe, don’t forget to rate the recipe below and let me know how it went in the comments – I love hearing from you! You can also follow me on Instagram,PinterestandFacebookfor more deliciousness and behind-the-scenes!
More easy healthy recipes you will love:
- Mexican Turkey Rice Bowls
- Tacos de Pollo
- Mexican Street Corn Salad
- Healthy Mexican Quinoa Casserole
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