Savory Southwest Corn Casserole

A delightful twist on the classic corn casserole, incorporating bold Southwest flavors with creamy texture, perfect for family dinners and gatherings. This easy-to-make side dish is rich in taste and sure to impress your guests.

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

Ingredients

15 oz canned corn, drained

15 oz canned creamed corn

1 cup cornmeal

1 cup sour cream

1/2 cup melted butter

1 cup shredded Monterey Jack cheese

4 oz diced green chilies

1 tsp ground cumin

1 tsp smoked paprika

1/2 tsp chili powder

1/2 tsp garlic powder

1/2 tsp onion powder

1/4 tsp salt

1/4 tsp black pepper

2 large eggs, beaten

Instructions

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

2. In a large bowl, combine canned corn, creamed corn, cornmeal, sour cream, and melted butter.

3. Stir in the shredded Monterey Jack cheese, diced green chilies, ground cumin, smoked paprika, chili powder, garlic powder, onion powder, salt, and black pepper.

4. Add the beaten eggs and mix until all ingredients are well incorporated.

5. Pour the mixture into the prepared baking dish and spread evenly.

6. Bake in the preheated oven for 45 minutes or until the top is golden brown and the casserole is set.

7. Let it cool for a few 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 warmed through. For larger portions, reheat in the oven at 325°F (160°C) for about 15 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.