This Zesty Corn and Cheddar Casserole is a delightful dish that combines savory and spicy flavors with a comforting, cheesy finish. Perfect for potlucks or cozy family dinners, this casserole is sure to be a crowd-pleaser all year round.
Cornmeal forms the base of this casserole, giving it that classic cornbread texture we love. Adding all-purpose flour helps to balance the density, making it just the right amount of fluffy. You'll need baking powder as the leavening agent here, ensuring that perfect rise. A touch of salt enhances the flavors, while sugar adds a subtle sweetness that complements the corn. Whole milk is used for a creamy texture, and eggs bind everything together. Unsalted butter contributes richness and moisture. Of course, canned corn kernels are the star, adding texture and flavor. Sharp cheddar cheese provides that irresistible cheesy goodness, and diced jalapeños bring the heat. Lastly, fresh parsley adds a pop of freshness, rounding out the flavors beautifully.
This casserole pairs wonderfully with a crisp green salad or a fresh tomato salsa to balance its rich flavors. It can also be served as a side dish to grilled chicken or pork for a complete meal.
Start by preheating your oven to 375°F (190°C). This is an important step, as you want your casserole to cook evenly. While the oven's heating up, go ahead and grease a 9x13-inch baking dish. This will prevent the casserole from sticking and make cleanup a breeze.
In a large bowl, mix together the dry ingredients: cornmeal, flour, baking powder, salt, and sugar. Use a whisk to make sure everything is well combined, breaking up any lumps in the flour or cornmeal as you go.
In a separate bowl, whisk together the wet ingredients: milk, eggs, and melted butter. When the butter is melted, make sure it’s slightly cooled before mixing it with the eggs to avoid scrambling them.
Now, gradually combine the wet and dry ingredients. Pour the wet mixture into the dry ingredients a little at a time, stirring gently. You want to mix until just combined to keep the mixture light and airy.
Fold in the corn kernels, cheddar cheese, jalapeños, and parsley. Use a spatula for this step to evenly distribute the added ingredients without overmixing the batter.
Pour the mixture into your prepared baking dish and spread it out evenly with the spatula. Pop it into the preheated oven and bake for 25-30 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, let the casserole cool for about 5 minutes before serving. This allows it to set a bit, making it easier to cut and serve.
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