A comforting corn casserole known for its creamy texture, sweet flavor, and golden-baked top, perfect for holiday feasts, family dinners, or potluck gatherings.
Ingredients
Scale:
1 cup cornmeal or Jiffy corn muffin mix
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon black pepper
2 large eggs
1/2 cup melted butter
1 cup sour cream or plain Greek yogurt
8 ounces cream cheese, softened
15 ounces canned sweet corn, drained
15 ounces canned creamed corn
1 cup shredded cheddar cheese
1/4 cup diced jalapeños for heat
Fresh parsley or chives for garnish
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish to prevent sticking.
In a large mixing bowl, combine the cornmeal, baking powder, salt, and pepper. Mix well.
In a separate bowl, whisk the eggs, then add the melted butter, sour cream, and softened cream cheese. Whisk until smooth and creamy.
Pour the wet ingredients into the bowl of dry ingredients. Stir gently until just combined.
Add the canned sweet corn and creamed corn to the mixture, folding them in carefully.
Fold in the shredded cheddar cheese, ensuring it is evenly distributed.
Pour the prepared mixture into the greased baking dish, spreading it evenly.
For an added kick, sprinkle diced jalapeños on top before baking.
Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Remove from the oven and let cool for a few minutes before garnishing with fresh parsley or chives.
