This Homemade Poblano Corn Casserole is a comforting, flavorful twist on classic corn spoonbread. Spoonbread is essentially a soft, moist cornbread you can serve with a spoon — though once cooled it can be sliced like traditional cornbread. This version leans toward a casserole or spoonbread with a tender, slightly custardy interior, bright roasted poblano flavor, and a subtle kick from fire-roasted green chiles.
The recipe is inspired by a family favorite: my grandmother Nonnie’s corn casserole, which she sometimes called “Corn Soufflé.” Her original used a boxed cornbread mix combined with creamed corn and sour cream. I wanted the same nostalgic comfort but made gluten-free and dairy-free, so this version is built from scratch using coarse cornmeal, gluten-free all-purpose flour, dairy-free sour cream, and dairy-free milk. The result is simple to prepare, reliably moist, and full of homemade flavor.
This casserole is perfect as a side for weeknight dinners, holiday spreads, or potlucks. It pairs well with roasted or braised meats, grilled vegetables, or a simple green salad. Leftovers make a great breakfast or snack — warmed and topped with an egg, or sliced and toasted for a savory cornbread sandwich.
Homemade Poblano Corn Casserole
Servings: 8
Prep + Cook Time: ~35 minutes (5–10 minutes prep, 20 minutes baking, plus cooling)
Ingredients
- 2 tbsp avocado oil
- 3/4 cup poblano pepper, seeded and diced small (about 1 large poblano)
- 1/2 cup yellow onion, diced small
- 2 cloves garlic, minced
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 cup coarse grind cornmeal (I use Bob’s Red Mill)
- 1 cup gluten-free all-purpose flour (I use Bob’s Red Mill)
- 1 tbsp baking powder
- 2 tbsp coconut sugar
- 1 large egg
- 1 [15-oz] can corn, drained
- 1 [4-oz] can fire-roasted green chiles, undrained
- 1/2 cup dairy-free sour cream (I use Forager Brand)
- 1/2 cup dairy-free milk (I used oat milk)
Instructions
- Preheat the oven to 400°F (205°C).
- Heat the avocado oil in a large cast-iron skillet (or an oven-safe skillet) over medium heat. Add the poblano, diced onion, minced garlic, salt, and pepper. Cook, stirring occasionally, until the vegetables are softened and fragrant, about 5 minutes. Remove from heat and set aside while you mix the batter.
- In a medium bowl, whisk together the coarse cornmeal, gluten-free all-purpose flour, baking powder, and coconut sugar until evenly combined.
- In a separate bowl, combine the egg, drained canned corn, undrained fire-roasted green chiles, dairy-free sour cream, and dairy-free milk. Whisk briefly with a fork until the mixture is smooth and uniform.
- Pour the wet ingredients into the dry ingredients and stir with a rubber spatula or wooden spoon until thoroughly combined. Take care not to overmix; stir just until the batter is uniform.
- Pour the batter into the skillet with the cooked poblanos and onions. Fold gently until the vegetables are evenly distributed through the batter. Spread the mixture into an even layer.
- Transfer the skillet to the preheated oven and bake, uncovered, until the casserole is set in the center and golden brown on top, about 20 minutes. Oven times vary, so begin checking at 18 minutes. A toothpick inserted near the center should come out with moist crumbs but not wet batter.
- Remove from the oven and allow to cool for about 10 minutes before slicing or serving. Serve warm. Refrigerate any leftovers in an airtight container and reheat gently.
Notes & Tips
This recipe is versatile. For a milder version, roast the poblano until charred and remove all seeds; for more heat, leave some seeds or add a diced jalapeño. If you don’t need a gluten-free version, you can substitute regular all-purpose flour in the same quantity.
To add richness, fold in 1/2 cup shredded cheese (dairy or dairy-free) just before baking. For extra texture, sprinkle a few tablespoons of additional coarse cornmeal on top before baking for a lightly crunchy crust.
Storage: Refrigerate leftovers in an airtight container for up to 3–4 days. Reheat in a 350°F oven for 8–10 minutes or until warmed through, or warm individual slices in a skillet over low heat.
Serving suggestions: Serve as a side with roasted chicken, grilled meats, or alongside a hearty stew. It also works as a vegetarian main with a green salad and a simple bean dish.
Additional Info
Author: Alex Snodgrass
Servings: 8
Nutrition information is automatically calculated by many tools and should be used as an approximation. Ingredients and portion sizes will affect the final values.
Like this recipe? Try it once and adjust chile heat, texture, or add-ins to suit your family. Leave a comment below to share your variations and tips.