Description
This Cheesy Jalapeño Corn Casserole is creamy, savory, and slightly spicy—made with roasted corn, cheddar cheese, sour cream, buttermilk, and a hint of brown sugar. The ultimate warm and comforting side dish for any meal.
Ingredients
Units
Scale
- 1 cup cornmeal
- 2 cups corn, rosted in oven
- 1 can creamed corn
- 8 oz cheddar cheese, grated
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 1/4 cup brown sugar
- 1/2 cup butter, melted
- 1 cup buttermilk
- 1/2 cup sour cream
- 2 eggs
- 2 jalapeños, seeded
Instructions
- Preheat oven to 425ºF for roasting corn cobs. Place corn with the husks on the oven rack and roast for 20-25 minutes. Remove corn from oven and cool on a cooling rack for 10 minutes. Once cooled enough to handle, remove husks and slice corn kernels off the cob and set in a bowl to add into your casserole.
- Reduce oven temperature to 350ºF. Prep a 9×13” baking dish or large skillet by greasing it with butter.
- In a bowl, combine dry ingredients – corn meal, flour, baking powder, baking soda, salt.
- In a bowl, gently whisk together eggs, buttermilk, sour cream and sour cream. Stir in corn kernels, creamed corn and cheese.
- Mix in cornmeal mixture into the wet ingredients. Fold in jalapeño pieces.
- Pour evenly into your prepped baking dish. Bake for about 45-55 minutes until the casserole has browned on the top. Option to add some more cheese on top and melt in oven for 5 extra minutes.
- Remove from oven and serve hot!