Cheesy Jalapeño Corn Casserole

A delightful twist on the classic corn casserole, this Cheesy Jalapeño Corn Casserole offers a spicy kick and creamy texture, perfect for spicing up your side dish game. Ideal for holiday gatherings and easy weeknight dinners, this dish is a must-try for anyone who loves bold flavors.

Prep time: 15 minutes
Cook time: 45 minutes
Serves: 8

Ingredients

2 tbsp unsalted butter

1 cup diced onions

2 cloves garlic, minced

1/2 cup diced jalapeño peppers, seeds removed

2 cups fresh corn kernels

1 15-oz can creamed corn

1 cup shredded cheddar cheese

1/2 cup sour cream

1/4 cup milk

2 large eggs

1 cup cornmeal

1/2 tsp baking powder

1/2 tsp salt

1/4 tsp black pepper

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish.

2. In a skillet, melt the butter over medium heat. Add the onions and garlic, sauté until the onions are translucent.

3. Stir in the jalapeño peppers and cook for another 2-3 minutes.

4. In a large mixing bowl, combine the sautéed vegetables, fresh corn kernels, and creamed corn.

5. Add the shredded cheddar cheese, sour cream, and milk, stirring until well incorporated.

6. In a separate bowl, whisk the eggs and add them to the corn mixture.

7. Fold in the cornmeal, baking powder, salt, and black pepper until just combined.

8. Pour the mixture into the prepared baking dish, spreading evenly.

9. Bake for 45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

10. Let it cool for 10 minutes before serving.

Storage

Store any leftovers in an airtight container in the refrigerator for up to four days.

Reheating

Reheat individual portions in the microwave for 1-2 minutes or until heated through; alternatively, reheat in a 350°F oven for 15-20 minutes.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.