Spicy Southwestern Corn Casserole

Explore the bold flavors of the Southwest with this Spicy Southwestern Corn Casserole, a zesty twist on the classic corn casserole bursting with spicy jalapeños, smoky paprika, and creamy cheese. Perfect for spice lovers and great as a side dish for any gathering.

Prep time: 10 minutes
Cook time: 40 minutes
Serves: 6

Ingredients

1 cup cornmeal

2 cups fresh corn kernels

1 cup cheddar cheese, shredded

1/4 cup jalapeños, diced

1/2 cup red bell pepper, chopped

1/4 cup cilantro, chopped

2 eggs, beaten

1 cup milk

1/2 cup sour cream

1/4 cup butter, melted

1 tsp smoked paprika

1/2 tsp salt

1/2 tsp black pepper

Instructions

1. Preheat the oven to 375°F (190°C). Grease a 9x9 inch baking dish.

2. In a large bowl, combine cornmeal, fresh corn kernels, cheddar cheese, diced jalapeños, and chopped red bell pepper.

3. In another bowl, whisk together eggs, milk, sour cream, and melted butter. Add smoked paprika, salt, and black pepper.

4. Pour the wet ingredients into the dry ingredients and mix until just combined.

5. Fold in the chopped cilantro.

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 into the center comes out clean.

8. Allow to cool for 5 minutes before serving.

Storage

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

Reheating

Reheat in a preheated 350°F oven 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.