Cornbread Casserole
Cornbread Casserole
Ingredients
- 2 tablespoons olive oil or butter
- 1 onion, diced
- 1 red bell pepper, diced
- 4 cups corn
- 4-ounce can diced green chilies
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 2 tablespoons chopped cilantro
Batter
- 1/2 cup cornmeal
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 2 teaspoon sugar
- 2 teaspoons baking powder
- 2 large eggs
- 1 cup sour cream
- 1/4 cup melted butter, slightly cooled.
- 1 1/2 cups grated cheese- cheddar, jack or mozzarella
Instructions
- 1
Preheat oven to 375°F.
- 2
Saute the filling: In a large skillet, saute onion in olive oil over medium heat until fragrant and golden, about 3-4 minutes. If using fresh chilies, saute with the onion. Add the bell pepper and cook 3-4 minutes. Add the fresh or frozen corn, saute 3-4 minutes. If using canned chilies, add along with spices and salt, saute 2 minutes, then turn heat off. Stir in fresh cilantro.
3 min - 3
Make the batter: In a large bowl, add cornmeal, flour, salt, sugar and baking powder, and whisk. In a medium bowl, whisk eggs and sour cream. Gradually whisk in the melted butter.
- 4
Combine: Add the sauteed corn/pepper mixture to the dry ingredients along with the egg mixture and stir to combine all. Add 3/4 cup grated cheese. Pour the batter into a greased 2-quart baking dish (8×9, 11×7) or a 10-inch cast iron skillet and top with the remaining 3/4 cup cheese. Batter should ideally not be over 2 inches high.
- 5
Bake: Uncovered, bake for 25-35 minutes, or until puffed and golden.
25 min - 6
Sprinkle: Sprinkle with cilantro and/or scallions. Serve warm.
Saute the filling
Make the batter
Combine
Bake
Sprinkle
Nutrition
Per serving


