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corn bread casserole recipe Cheddar Top with Jalapeño Emeralds
- Total Time: 60 minutes
- Yield: 8–10 servings 1x
- Diet: General
Description
This cornbread casserole, topped with cheddar and jalapeños, is a comforting and hearty dish perfect for family weeknights. It offers crispy edges and a creamy, cheesy center, making it a delicious and easy dinner idea.
Ingredients
- 1 cup yellow cornmeal, fine or medium grind
- 1 cup all-purpose flour (For a gluten-free option, use a 1:1 gluten-free baking flour blend)
- 0.25 cup granulated sugar
- 1 tablespoon baking powder
- 0.5 teaspoon salt
- 2 large eggs
- 1 cup milk (2% or whole milk recommended)
- 0.5 cup melted butter
- 15 oz canned corn, drained
- 15 oz creamed corn
- 2 cups shredded sharp cheddar cheese, divided
- 0.25 cup pickled jalapeño slices, drained
Instructions
- Preheat Oven & Prepare Dish: Preheat your oven to 375F (190C). Lightly grease a 9×13 inch baking dish.
- Mix Dry Ingredients: In a large bowl, whisk together 1 cup cornmeal, 1 cup all-purpose flour, 0.25 cup sugar, 1 tablespoon baking powder, and 0.5 teaspoon salt until well combined.
- Combine Wet & Dry Ingredients: In a separate bowl, whisk 2 large eggs, 1 cup milk, and 0.5 cup melted butter until smooth. Pour the wet mixture into the dry ingredients and stir gently just until combined (if it looks a little too thick, splash in 1-2 tablespoons milk).
- Fold in Corn & Cheese: Gently fold in the drained 15 oz canned corn, 15 oz creamed corn, and 1.5 cups of the shredded sharp cheddar cheese until evenly distributed.
- Bake Casserole: Pour the batter into the prepared 9×13 inch dish, spreading it evenly. Top with the remaining 0.5 cup cheddar and arrange the drained pickled jalapeño slices. Bake for 35-45 minutes until the edges are golden brown and a toothpick comes out clean.
Notes
Consider adding 0.5 cup finely diced bell peppers or sauteed onions for a veggie boost. For a protein-packed meal, fold in 1 cup of cooked ground sausage or shredded chicken. Increase pickled jalapeños or add cayenne pepper for more heat. To prevent a crumbly casserole, ensure proper liquid ratios and avoid overbaking; cover loosely with foil if edges brown too quickly.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/9 of casserole
- Calories: 380 calories
- Sugar: 15 g
- Sodium: 550 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 80 mg