Savory Cheddar Jalapeño Corn Casserole

A delightful twist on the classic corn casserole, this savory cheddar jalapeño variation offers a perfect blend of creamy textures and a spicy kick, making it an ideal side dish for any occasion.

Prep time: 15 minutes
Cook time: 55 minutes
Serves: 8

Ingredients

1 can (15 oz) whole kernel corn

1 can (15 oz) creamed corn

1 cup sour cream

1/2 cup unsalted butter, melted

1 cup shredded sharp cheddar cheese

2 large eggs, beaten

1 cup cornmeal

1/4 cup all-purpose flour

1/4 cup granulated sugar

1 tsp baking powder

1/2 tsp salt

2 jalapeños, seeded and diced

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking dish.

2. In a large bowl, combine whole kernel corn, creamed corn, sour cream, and melted butter.

3. Add in shredded cheddar cheese and beaten eggs, mixing until well combined.

4. Stir in cornmeal, flour, sugar, baking powder, and salt until the batter is smooth.

5. Fold in the diced jalapeños, distributing them evenly throughout the mixture.

6. Pour the batter into the prepared baking dish, smoothing the top with a spatula.

7. Bake in the preheated oven for 50-55 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

8. Allow to cool slightly before serving warm.

Storage

Store leftover casserole in an airtight container in the refrigerator for up to 4 days.

Reheating

Reheat leftovers in a preheated oven at 300°F (150°C) for 15-20 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.