Southwestern Corn Casserole is the perfect comfort dish that combines the sweetness of corn with the mild heat of green chilies. It's an easy-to-make, crowd-pleasing side that fits perfectly into any meal, from summer barbecues to cozy winter dinners.
Cornmeal gives the casserole its classic cornbread texture, adding both structure and flavor. All-purpose flour helps to bind everything together, ensuring the casserole holds its shape. A bit of granulated sugar enhances the natural sweetness of the corn without overwhelming the dish. The baking powder ensures a light and fluffy texture, while salt balances the sweetness. Smoked paprika adds a subtle depth and a hint of smokiness, elevating the overall flavor profile. Buttermilk provides moisture and a slight tang, which pairs beautifully with the corn. Unsalted butter, melted, adds richness and flavor. A large egg helps bind everything together, giving the casserole stability. The canned corn, drained, is the star ingredient, offering bursts of sweetness in each bite. Diced green chilies offer a mild heat, making the dish more interesting without being too spicy. Finally, shredded cheddar cheese brings everything together with its creamy, melty goodness.
This casserole pairs wonderfully with grilled meats, like chicken or steak, for a hearty meal. For a vegetarian option, serve it alongside a fresh green salad with avocado and lime dressing. It's also fantastic as part of a brunch spread with scrambled eggs and bacon.
Start by preheating your oven to 375°F (190°C). While it heats up, grease a 9x9 inch baking dish. This helps the casserole come out easily without sticking.
In a large mixing bowl, combine the dry ingredients: cornmeal, flour, sugar, baking powder, salt, and smoked paprika. Stir them together until they're evenly distributed.
In a separate bowl, whisk together the wet ingredients: buttermilk, melted butter, and egg. Make sure the butter isn't too hot, or it might cook the egg.
Pour the wet ingredients into the dry mixture, stirring gently until just combined. Be careful not to overmix, as this can make the casserole dense.
Now, fold in the canned corn, diced green chilies, and shredded cheddar cheese. Mixing these in gently ensures that the corn and chilies are evenly distributed.
Transfer the mixture into your prepared baking dish, spreading it out evenly with a spatula. This helps it cook uniformly.
Bake in the preheated oven for 30-35 minutes. You'll know it's done when the top is golden brown and a toothpick inserted in the center comes out clean.
Once baked, allow the casserole to cool slightly before serving. This helps it set up a bit, making it easier to slice.
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