Cornbread Casserole
Ingredients
The filling
-
2
tablespoons
olive oil or butter
-
1
cup
onion, diced
-
1
cup
red bell pepper, diced
-
4
cups
corn (frozen or fresh)
-
1
can
diced green chilies (or use ½ cup diced poblano pepper or one chopped jalapeno)
-
1
teaspoon
cumin
-
1
teaspoon
coriander
-
1
teaspoon
smoked paprika
-
½
teaspoon
salt
-
2
tablespoons
chopped cilantro (or scallions)
The batter
-
½
cup
cornmeal
-
½
cup
all-purpose flour
-
1
teaspoon
salt
-
2
teaspoons
sugar
-
2
teaspoons
baking powder
-
2
large
eggs
-
1
cup
sour cream
-
¼
cup
melted butter, slightly cooled
-
1½
cups
grated cheese (cheddar, jack or mozzarella)
Instructions
- Preheat the oven to 375°F.
- Saute onion in olive oil until fragrant and golden, then add bell pepper and corn, cooking until softened.
- In a large bowl, whisk together cornmeal, flour, salt, sugar, and baking powder.
- In another bowl, whisk eggs and sour cream, then gradually whisk in melted butter.
- Combine the sauteed vegetables with the dry ingredients and egg mixture, then stir in ¾ cup of cheese.
- Pour the batter into a greased baking dish and top with the remaining cheese.
- Bake uncovered for 25-35 minutes until puffed and golden.
- Sprinkle with cilantro or scallions before serving.
Nutrition Facts (estimated)
Servings
8
Calories
383
Total fat
21.8g
Total carbohydrates
39.6g
Total protein
12.1g
Sodium
674.3mg
Cholesterol
92.8mg
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