Home-Style Santiago Corn Bake with Roasted Vegetables

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Experience the warmth of home cooking with our Home-Style Santiago Corn Bake. This delightful dish pairs tender corn bake with beautifully roasted vegetables, capturing the spirit of Santiago, Chile. Don’t hesitate to customize the vegetables to your liking or even add your favorite herbs for an extra twist! Serve it warm in a deep bowl, and enjoy the heartwarming flavors of Santiago right in your home.

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Prep Time 25

Cook Time 45

Total Time 1 20

Servings: 6

Course: South America

Cuisine: Chilean

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

300 g cornmeal
1.5 liters water
200 g grated cheese (such as Chilean queso fresco)
2 large eggs
1 tsp salt
1 tsp black pepper
2 tbsp butter
50 g fresh cilantro, chopped optional
100 g sour cream (for serving) optional

Equipment

8-inch square baking dish
Heatproof mixing bowl
Electric mixer or whisk
Chef's knife
Cutting board
Roasting pan

Method

Preheat your oven to 180°C (350°F).
In a large mixing bowl, combine the cornmeal and water, whisking until smooth.
Stir in the cheese, eggs, salt, and black pepper into the cornmeal mixture until well combined.
Melt the butter in a baking dish in the oven for about 5 minutes, then pour the corn mixture into the dish.
Bake in the preheated oven for 30-35 minutes, or until the top is golden and a toothpick inserted comes out clean.
Meanwhile, chop your choice of seasonal vegetables (such as bell peppers, zucchini, and onions) and place them in a roasting pan.
Drizzle with olive oil, sprinkle with salt and pepper, and toss to coat evenly. Roast the vegetables in the oven for 25 minutes, or until tender and caramelized.
Once the corn bake is ready, let it rest for 10 minutes before serving.
Serve the corn bake in deep bowls topped with the roasted vegetables, garnished with fresh cilantro and a dollop of sour cream if desired.

Nutrition

Calories: 350kcalCarbohydrates: 45gProtein: 10gFat: 15gSodium: 480mgPotassium: 300mgFiber: 4gSugar: 2gVitamin A: 400IUVitamin C: 15mgCalcium: 300mgIron: 2mg

Notes

For a delightful twist, feel free to mix in some chopped spinach or kale to the corn bake for added nutrition.
If you're out of queso fresco, any mild cheese will work beautifully!
This dish stores well in the refrigerator for up to 3 days; simply reheat in the oven or microwave before serving to revive its warmth and texture.
Enjoy your culinary creation!

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Home-Style Santiago Corn Bake with Roasted Vegetables