Southwestern Spicy Corn Casserole
Delight in a unique twist on a classic with our Southwestern Spicy Corn Casserole. Featuring the vibrant flavors of jalapeños and cheddar, this dish is perfect for adding a little heat to your meal. Easy to make and loaded with flavor, it's ideal for family dinners or special gatherings. This flavorful side dish is sure to be a hit!
Prep time: 10 minutesCook time: 40 minutesServes: 8
Ingredients
1 cup cornmeal
1/2 cup all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp black pepper
1/2 cup unsalted butter, melted
1 cup sour cream
1/4 cup milk
2 large eggs
1 can (8.5 oz) cream-style corn
1 cup frozen corn kernels, thawed
1 cup sharp cheddar cheese, shredded
1/2 cup Monterey Jack cheese, shredded
1/4 cup chopped jalapeños (optional for a milder flavor)
1/4 cup chopped cilantro
1/4 cup chopped scallions
Instructions
1. Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish.
2. In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, and black pepper.
3. In another bowl, combine the melted butter, sour cream, milk, and eggs. Mix well.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Fold in the cream-style corn, thawed corn kernels, cheddar cheese, Monterey Jack cheese, jalapeños, cilantro, and scallions.
6. Pour the mixture into the prepared baking dish and spread evenly.
7. Bake for 35-40 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean.
8. Allow to cool slightly before serving.
Storage
Store the casserole 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. Alternatively, reheat the entire casserole in a 350°F oven for 15-20 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.