Elsa from Elsa’s Cooking Diary is sharing one of her incredibly flavorful recipes with us today.
I must confess, I’ve never eaten corn casserole before. Nope, not even once. I know! Crazy! 🙂 For some unknown reason, I randomly decided that I needed to make a corn casserole to go with dinner. I searched for recipes and most of them require a can of creamed corn. Unfortunately, creamed corn is something you will never find in my pantry. I’ve eaten it and I do love it, but the rest of the family hates it, passionately. So, after some intense googling, I decided on a recipe that I found at the Tasty Kitchen. I did change a few things. I added jalapenos, not only for the mild heat, but for the great flavor the pepper adds. I also increased the sugar. The original recipe calls for 1 1/2 tablespoons of sugar, but I decided that the casserole needs to be sweet, so I increased it quite a bit. If you are not a fan of sweet, feel free to knock the sugar back down.
Sweet Jalapeno Corn Casserole
Serving Size = 6
- 1 egg, whisked
- 1/2 cup sour cream
- 1/2 cup heavy whipping cream
- 1 tablespoon of oil (I used grapeseed)
- 1/4 cup of melted butter
- 1 can 15-oz sweet whole kernel corn, undrained
- 2 jalapeno peppers, seeded and diced
- 1/3 cup all purpose flour
- 1/4 cup yellow corn meal
- 1/3 cup sugar
- 1/2 tablespoon baking powder
- Salt and pepper to taste
- Roughly 1 cup of grated sharp cheddar cheese
- Preheat oven to 350F.
- Grate the cheese and set aside for later. In separate bowls, mix the wet (including the corn and jalapenos) and dry ingredients. Combine them, and add the salt and pepper. Pour into a greased baking dish (I used an 8-inch dish).
- Bake for 1 hour, or until golden brown and set in the middle. In the last few minutes, sprinkle on the cheese and bake until melted.
Other than my beautiful toddler, amazing husband and huge veggie garden, my passion in life is cooking and baking. After having our first child, I decided that I wanted to make as much of our food from scratch as possible. I also adopted the 80% organic rule, and I try to live by it as closely as I can (hey, everyone needs junk food every now and then). From the simple to the complex, stop by Elsa’s Cooking Diary and follow me as I cook real food.