Jalapeno Corn Casserole
Sweet yellow corn and jalapeños come together in this healthier corn casserole.
Prep Time5 minutes mins
Cook Time1 hour hr
Course: Side Dish
Cuisine: American
Servings: 16
- 1 cup Milk
- 4 Eggs
- 4 Tbsp. Butter melted and cooled
- 1 15 oz. can Cream Corn
- ½ cup Cornmeal
- ½ cup All-Purpose Flour
- ¼ cup Sugar
- 2 tsp. Baking Powder
- ½ tsp. Salt
- ½ tsp. Pepper
- 4 cups Whole Kernel Corn
- ⅓ cup Jalapenos minced
- 1 cup Shredded Cheddar Cheese
Preheat oven to 350°F. Grease a 9” X 13” or large oven safe cast-iron skillet and set aside.
Whisk together milk, eggs and butter. Stir in cream corn, cornmeal, flour, sugar, baking powder, salt and pepper. Mix well.
Fold in corn, jalapenos and shredded cheese.
Bake at 350°F for approximately 1 hour or until center is set and casserole is golden brown. If necessary, cover with foil during the last 15 minutes of cooking to prevent browning.