Southwestern Cheesy Corn Casserole

A Southwestern-inspired corn casserole featuring bold flavors of jalapeños and cheddar, perfect for a tasty side dish during any holiday feast or casual weeknight dinner.

Prep time: 10 minutes
Cook time: 35 minutes
Serves: 8

Ingredients

1 cup cornmeal

1/2 cup all-purpose flour

1 tbsp sugar

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 cup buttermilk

1/4 cup unsalted butter, melted

2 large eggs

1 can (15 oz) whole kernel corn, drained

1 can (15 oz) cream-style corn

1 cup sharp cheddar cheese, shredded

1/4 cup green onions, chopped

2 jalapeños, seeded and diced

Instructions

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

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

3. In another bowl, whisk together buttermilk, melted butter, and eggs until well combined.

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

5. Stir in whole kernel corn, cream-style corn, cheddar cheese, green onions, and jalapeños.

6. Pour the mixture into the prepared baking dish and spread it evenly.

7. Bake for 30-35 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.

8. Let the casserole cool for 10 minutes before serving.

Storage

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

Reheating

Reheat individual portions in the microwave for 1-2 minutes or until warm. Alternatively, reheat in a 350°F oven for 10-15 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.