Zesty Corn and Cheddar Casserole

A delightful twist on the classic corn casserole, this version adds a zing with jalapeños and sharp cheddar, perfect for spicing up any meal.

Prep time: 10 minutes
Cook time: 30 minutes
Serves: 8

Ingredients

1 cup yellow cornmeal

1/2 cup all-purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

2 tablespoons sugar

1 cup whole milk

2 large eggs

1/4 cup unsalted butter, melted

1 1/2 cups canned corn kernels, drained

1 cup sharp cheddar cheese, shredded

1/4 cup diced jalapeños

2 tablespoons chopped fresh parsley

Instructions

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

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

3. In another bowl, whisk together the milk, eggs, and melted butter.

4. Gradually combine the wet and dry ingredients, stirring until just combined.

5. Fold in the corn kernels, cheddar cheese, jalapeños, and parsley.

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

7. Bake in the preheated oven for 25-30 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.

8. Remove from the oven and let it cool for 5 minutes before serving.

Storage

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

Reheating

To reheat, place the desired portion in a microwave-safe dish and heat on high for 1-2 minutes, or until warmed through. Alternatively, reheat in a preheated oven at 350°F (175°C) 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.