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Cheezy jalapeño and corn casserole

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This dish is salty, sweet and spicy. The corn and jalapeño bring out a sweet heat that is undeniably delicious.

YIELDS
3
 TO
5

Ingredients

  • 1 medium sweet onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 red pepper, finely chopped
  • 2 jalapenos, finely chopped
  • 2 cups frozen corn, defrosted
  • 2 cups canned creamed corn
  • 1 cup of sour cream, full fat
  • 2 eggs, beaten
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon Hungarian paprika
  • 1/2 teaspoon kosher salt
  • 2 tablespoons melted butter
  • 1 cup cornmeal, medium grind
  • 1/2 cup corn flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 cups Black Diamond Medium Cheddar shredded cheese, divided

Directions

  1. Preheat an oven to 350° F and grease a nine-by-13-casserole dish. 
  2. In a large frying pan, sautee the onions, garlic, peppers and jalapeños until soft. 
  3. In a large bowl mix together frozen and creamed corn, sour cream, and egg.
  4. Mix the cooked pepper and onion mixture into the corn mixture, then add garlic powder, paprika, salt and melted butter. 
  5. Fold in the cornmeal and flour. 
  6. Stir in baking soda and baking powder, and one and a half cups of cheddar cheese. Pour into prepared casserole dish.
  7. Bake for 30 to 40 minutes or until almost set in the centre. 
  8. Sprinkle cheese on top and continue to cook for five more minutes or until the cheese is melted. 
  9. Allow to cool for 10 to 15 minutes, then cut into desired size pieces to serve. Enjoy! 

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