Poblano Corn Casserole

Poblano Corn Casserole is a flavorful and hearty dish that combines the sweetness of corn with the smoky heat of poblano peppers, all baked to perfection. This dairy-free delight is perfect for a cozy meal and showcases the vibrant tastes of Mexican cuisine.

Ingredients

• Fresh corn kernels - 1 cup
• Poblano pepper - 1 large, diced
• Red bell pepper - 1/2, diced
• Green onion - 2, chopped
• Olive oil - 2 tablespoons
• Almond milk - 1/2 cup
• Cornmeal - 1/3 cup
• Chickpea flour - 2 tablespoons
• Baking powder - 1 teaspoon
• Ground cumin - 1/2 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Fresh cilantro - 2 tablespoons, chopped (for garnish)

Steps

1. Preheat your oven to 180°C (350°F).
2. In a skillet, heat olive oil over medium heat and sauté the diced poblano and red bell pepper for about 5-7 minutes until softened.
3. In a mixing bowl, combine the corn kernels, sautéed peppers, chopped green onion, almond milk, cornmeal, chickpea flour, baking powder, cumin, salt, and black pepper.
4. Mix until you have a well-combined batter.
5. Pour the mixture into a greased 8x8 inch baking dish.
6. Bake in the preheated oven for 25-30 minutes, or until the casserole is set and the top is lightly golden.
7. Remove from the oven and let it sit for a few minutes before serving.
8. Garnish with chopped fresh cilantro before serving.

Nutrition

• Calories: 320
• Protein: 9 g
• Carbs: 55 g
• Fiber: 8 g
• Sugar: 5 g
• Sodium: 350 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 8 g
• Water: 0.2 L

Health Benefits

• Rich in fiber, promoting digestive health.
• Contains antioxidants from peppers and corn, supporting overall health.

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