Jalapeno Corn Casserole
Sweet yellow corn and jalapeños come together in this healthier corn casserole.
Servings: 16
Ingredients
- 1 cup milk
- 4 eggs
- 4 Tablespoons unsalted butter, melted and cooled
- 1 - (15 ounce) can cream style corn
- ½ cup cornmeal
- ½ cup all-purpose flour
- ¼ cup sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon pepper
- 4 cups whole kernel corn
- ⅓ cup fresh jalapeños, minced
- 1 cup shredded cheddar cheese
Instructions
- 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.
Notes
Cooking times will vary based on whether you use fresh or frozen corn. Check casserole during the last half of baking, if it is browning too quickly, cover with foil and continue baking.
