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When making Cheesy Jalapeño Cornbread Casserole, you need a few key ingredients. Here’s what you will need: - 1 cup cornmeal - 1 cup milk - 1/2 cup sour cream - 2 large eggs - 1 tablespoon baking powder - 1 teaspoon salt - 1 cup shredded sharp cheddar cheese - 1 cup canned corn, drained - 1-2 fresh jalapeños, diced (seeds removed for less heat) - 1/2 cup green onions, chopped - 1/2 teaspoon black pepper - 1/2 teaspoon garlic powder - 1/2 cup chopped fresh cilantro (optional for garnish) Each ingredient adds flavor and texture to the dish. Cornmeal serves as the base, giving it that classic cornbread taste. The milk and sour cream keep it moist and creamy. Eggs help bind everything together. Baking powder makes it rise. Salt, black pepper, and garlic powder enhance the overall flavor. The sharp cheddar cheese brings a rich, cheesy goodness. Canned corn adds sweetness, while jalapeños give it a spicy kick. Green onions add freshness and color. Finally, cilantro can brighten the dish if you choose to use it. Gather these items, and you're ready to create a savory delight! Start by preheating your oven to 375°F (190°C). Grease a 9x9 inch baking dish. This helps the casserole not stick. In a large bowl, mix together the cornmeal, baking powder, salt, black pepper, and garlic powder. Use a whisk to blend these ingredients well. This step is key for a light and fluffy texture. In a separate bowl, whisk together the milk, sour cream, and eggs. Once mixed, pour this into the dry mixture. Stir gently until just combined. Avoid overmixing to keep it tender. Now, fold in the shredded sharp cheddar cheese, canned corn, diced jalapeños, and chopped green onions. Make sure everything is well-distributed. This adds great flavor and texture to your casserole. Pour the batter into your greased baking dish. Smooth the top with a spatula. Bake for 25-30 minutes. It’s done when the top is golden and a toothpick comes out clean. Let the casserole cool for about 5 minutes before slicing. This helps it hold its shape. If you like, garnish with fresh cilantro before serving. Enjoy this savory delight hot! To get the best texture for your Cheesy Jalapeño Cornbread Casserole, keep a few tips in mind. Use a mix of cornmeal and flour for a lighter texture. If you want it fluffier, add an extra egg. Make sure to mix the wet and dry ingredients gently. Overmixing can make it tough. You want a nice, soft batter. The spice level is key to your dish. If you love heat, keep the seeds in the jalapeños. For a milder version, remove the seeds. You can also add a pinch of cayenne or chili powder. Start small, then taste as you go. This way, you can find the perfect balance for your taste. This casserole is great on its own, but you can add more to it. Serve it with a dollop of sour cream or avocado slices on top. Fresh cilantro adds a nice touch too. Pair it with a fresh salad or some grilled meats for a complete meal. Enjoy it warm for the best flavor! {{image_2}} You can easily make this casserole vegetarian. Skip the meat and keep the jalapeños and cheese. Use extra veggies like bell peppers or zucchini. These add flavor and crunch. You can also swap in veggie broth for the milk if you want. This keeps it rich and tasty while staying meat-free. For a gluten-free dish, switch out cornmeal. Use a gluten-free cornbread mix instead. This will keep the same texture and taste. Make sure to check the labels for any hidden gluten. You can also use almond or coconut flour for a unique twist. While sharp cheddar is classic, feel free to mix it up! Try pepper jack for a spicy kick. Or use mozzarella for a milder flavor. Feta or goat cheese can add a nice tang, too. Choose whatever cheese you love most! Store leftover Cheesy Jalapeño Cornbread Casserole in an airtight container. Place it in the fridge. It will stay fresh for about 3 to 5 days. Make sure it cools down before sealing it. This helps keep the moisture in check. You can freeze the casserole for later use. First, let it cool completely. Cut it into squares for easy serving. Wrap each piece in plastic wrap, then place them in a freezer-safe bag. It will keep well for up to 3 months. When you’re ready to eat, just take out what you need. To reheat the casserole, you have a few options. The oven is best for even heating. Preheat it to 350°F (175°C). Place the casserole in a baking dish and cover it with foil. Heat for about 15-20 minutes. You can also use the microwave. Heat in short bursts of 1 to 2 minutes until warm. Enjoy your delicious leftovers! Yes, you can make this casserole ahead of time. Prepare it up to the baking step. Cover it well and store it in the fridge. When ready, just bake it. This makes meal prep easy! If you want less heat, use bell peppers instead. For a different flavor, try diced green chiles. You can also skip the spice altogether if you prefer. Yes, you can! Use almond milk or any plant-based milk. Replace sour cream with coconut yogurt or a dairy-free option. This way, everyone can enjoy it! The casserole will stay fresh for about 3 to 4 days in the fridge. Make sure to store it in an airtight container. Reheat it well before serving again. This casserole goes great with chili or a fresh salad. You can serve it with grilled chicken or BBQ for a full meal. It's perfect for a potluck or family dinner! This blog post shared how to make a tasty Cheesy Jalapeño Cornbread Casserole. We covered the main ingredients and broke down each step. You learned tips for the best texture and spice levels. We also explored veggie and gluten-free options. Don't forget to check storage info and FAQs for extra help. Enjoy making this dish! It’s easy and fun to tweak for your taste. Happy cooking!

Cheesy Jalapeño Cornbread Casserole

Delight your taste buds with this Cheesy Jalapeño Cornbread Casserole! This easy recipe combines the goodness of corn, sharp cheddar cheese, and just the right kick of jalapeños for a perfect side dish or main course. Whether you're hosting a gathering or enjoying a cozy night in, this dish comes together in just 45 minutes. Click through to discover how to whip up this mouthwatering casserole that everyone will love!
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Ingredients
  

1 cup cornmeal

1 cup milk

1/2 cup sour cream

2 large eggs

1 tablespoon baking powder

1 teaspoon salt

1 cup shredded sharp cheddar cheese

1 cup canned corn, drained

1-2 fresh jalapeños, diced (seeds removed for less heat)

1/2 cup green onions, chopped

1/2 teaspoon black pepper

1/2 teaspoon garlic powder

1/2 cup chopped fresh cilantro (optional for garnish)

Instructions
 

Preheat Oven: Preheat your oven to 375°F (190°C) and grease a 9x9 inch baking dish or casserole dish.

    Mix Dry Ingredients: In a large bowl, combine the cornmeal, baking powder, salt, black pepper, and garlic powder. Whisk together until well blended.

      Add Wet Ingredients: In another bowl, whisk together the milk, sour cream, and eggs. Pour this mixture into the dry ingredients and stir until just combined.

        Incorporate Remaining Ingredients: Fold in the shredded cheddar cheese, canned corn, diced jalapeños, and chopped green onions until evenly distributed throughout the batter.

          Bake the Casserole: Pour the batter into the prepared baking dish and smooth the top with a spatula. Bake in the preheated oven for 25-30 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.

            Cool and Serve: Let the casserole cool for about 5 minutes before slicing it into squares. If desired, garnish with fresh cilantro before serving.

              Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 6-8