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Cornbread Casserole

Filed under Bread/Muffins/Scones, Sides

Dietary Notes: Gluten Free

by Nick MacLeod

Recipe Source

Ingredients

  • 1 cup cornmeal
  • 1 cup flour (gluten free if needed)
  • 1 tbsp baking powder
  • ¾ tsp salt
  • 1-2 tbsp sugar
  • 16 oz (1) bag frozen corn, thawed and drained
  • 1 cup milk
  • 1 cup sour cream
  • 6 tbsp butter, melted
  • freshly ground pepper, to taste
  • 8 oz bacon, cooked until crispy and diced
  • 1-2 jalapenos, minced
  • 1 ½ cup grated cheddar cheese, divided

Directions

  1. Preheat oven to 350 degrees Fahrenheit. Generously grease a 9x13 baking dish and set aside
  2. In a large bowl, whisk together the cornmeal, flour, baking powder, salt and sugar. Add the corn, sour cream and milk then stir to combine. Blend in the butter, black pepper, most of the bacon, most of the jalapenos and 1 cup of the grated cheese until just combined
  3. Pour the mixture into the prepared baking dish. Smooth the top and sprinkle with the remaining bacon, jalapenos and cheese
  4. Bake for 40-45 minutes or until the center is set and the top is golden brown