Creamy Jalapeño Corn Casserole

Delight in this creamy jalapeño corn casserole, a spicy and savory side dish perfect for any gathering. With its rich texture and a hint of heat, it's an irresistible twist on a classic.

Prep time: 15 minutes
Cook time: 45 minutes
Serves: 6

Ingredients

1 cup cornmeal

1/2 cup all-purpose flour

2 tsp baking powder

1/2 tsp baking soda

1/4 cup sugar

1/2 tsp salt

1/2 cup sour cream

1/4 cup unsalted butter, melted

2 large eggs

1 cup whole corn kernels, fresh or frozen

1/2 cup pickled jalapeños, chopped

1 cup shredded cheddar cheese

1/2 cup diced green onions

Instructions

1. Preheat the oven to 350°F (175°C) and grease a 9x9 inch baking dish.

2. In a large bowl, mix together cornmeal, flour, baking powder, baking soda, sugar, and salt.

3. In a separate bowl, whisk together sour cream, melted butter, and eggs until well combined.

4. Add the wet ingredients to the dry ingredients and mix until just combined.

5. Fold in the corn kernels, jalapeños, cheddar cheese, and green onions.

6. Pour the batter into the prepared baking dish and spread evenly.

7. Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.

8. Let cool for 10 minutes before serving.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat individual servings in the microwave for 1-2 minutes, or until heated through.

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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.