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When it comes to comfort food, few dishes are as inviting and flavorful as Sweet Corn and Green Chile Biscuit Bake. This delightful recipe combines the natural sweetness of fresh corn with the zesty kick of green chiles, all enveloped in fluffy, buttery biscuits. The result is a dish that not only tantalizes the taste buds but also warms the heart, making it a perfect choice for breakfast, brunch, or as a savory side dish at dinner.

Sweet Corn and Green Chile Biscuit Bake

Discover the delightful Sweet Corn and Green Chile Biscuit Bake, a flavorful comfort dish perfect for any meal. This easy recipe combines the sweetness of fresh corn with the zest of green chiles, all wrapped in fluffy, buttery biscuits. Whether enjoyed as a side dish, breakfast treat, or snack, this versatile dish is sure to please. Learn about the essential ingredients and preparation tips to create a delicious golden-brown bake your family will love.
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Ingredients
  

2 cups fresh or frozen sweet corn (thawed if frozen)

1 cup diced green chiles (either canned or roasted)

2 cups all-purpose flour

1 tablespoon baking powder

1 teaspoon baking soda

1 teaspoon salt

½ teaspoon freshly ground black pepper

1 teaspoon garlic powder

½ cup cold unsalted butter, cut into small cubes

1 cup buttermilk

1 large egg

1 cup shredded cheddar cheese (optional for added flavor)

Fresh cilantro leaves or chopped green onion for garnish

Instructions
 

Preheat the Oven: Begin by preheating your oven to 425°F (220°C). Prepare a 9x13-inch baking dish by greasing it lightly with butter or oil, or line it with parchment paper for easier cleanup.

    Mix the Dry Ingredients: In a large mixing bowl, thoroughly combine the flour, baking powder, baking soda, salt, black pepper, and garlic powder. Whisk together until evenly mixed.

      Incorporate the Butter: Add the cold, cubed butter to the dry mixture. Using a pastry cutter or your fingertips, blend the butter into the flour until the mixture takes on a texture similar to coarse crumbs, with some pea-sized bits of butter still visible for flakiness.

        Combine the Wet Ingredients: In a separate bowl, whisk together the buttermilk and the egg until well blended. Gradually pour this mixture into the dry ingredients, stirring gently until just combined. Avoid overmixing to keep your biscuits light and fluffy.

          Fold in Corn and Chiles: Carefully fold the sweet corn and diced green chiles into the biscuit mixture. Use a spatula or wooden spoon to incorporate them evenly without overworking the dough.

            Add Cheese (If Desired): If you are using cheese, fold the shredded cheddar into the dough at this point, creating a cheesy surprise in every bite.

              Transfer to Baking Dish: Spoon the biscuit dough into your prepared baking dish, spreading it out evenly with a spatula to ensure uniform baking.

                Bake: Place your dish in the preheated oven and bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

                  Cool and Garnish: Remove the casserole from the oven and allow it to cool for about 10 minutes. Before serving, garnish with fresh cilantro leaves or chopped green onions for a burst of color and flavor.

                    Enjoy: Slice into squares and serve warm, perfect as a delightful side dish or a hearty breakfast option!

                      Prep Time, Total Time, Servings: 15 minutes | 40 minutes | Serves 8