Southwestern Corn Casserole

A delightful Southwestern twist on the classic corn casserole, featuring bold flavors of green chilies and smoky paprika. Perfect for family gatherings and festive occasions, this easy-to-prepare side dish is a delicious addition to any meal.

Prep time: 10 minutes
Cook time: 35 minutes
Serves: 6

Ingredients

1 cup cornmeal

1/2 cup all-purpose flour

2 tablespoons granulated sugar

2 teaspoons baking powder

1/2 teaspoon salt

1/4 teaspoon smoked paprika

1 cup buttermilk

1/4 cup unsalted butter, melted

1 large egg

1 (15 oz) can corn, drained

1 (4 oz) can diced green chilies

1 cup shredded cheddar cheese

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9x9 inch baking dish.

2. In a large bowl, mix the cornmeal, flour, sugar, baking powder, salt, and smoked paprika.

3. In another bowl, whisk together the buttermilk, melted butter, and egg.

4. Combine the wet and dry ingredients, stirring until just mixed.

5. Fold in the canned corn, diced green chilies, and cheddar cheese.

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

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

8. Allow the casserole to cool slightly before serving.

Storage

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

Reheating

To reheat, place portions in a preheated oven at 350°F (175°C) for 10-15 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.