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