ULTIMATE CORNBREAD CASSEROLE

Ultimate Cornbread Casserole takes the classic side dish to the next level, made from scratch with the flavorful additions of bacon, cheddar, and jalapeño!

 ULTIMATE CORNBREAD CASSEROLE

INGREDIENTS

• 1 cup cornmeal*
• 1 cup all-purpose flour*
• 1 tablespoon baking powder*
• ¾ teaspoon salt*
• 1 to 2 tablespoons sugar
• 1 (16-ounce) bag frozen corn, thawed & drained
• 1 cup milk
• 1 cup sour cream
• 6 tablespoons butter, melted
• Freshly ground black pepper, to taste
• 8 ounces bacon, cooked until crispy and diced
• 1 to 2 jalapeños, minced (see Tips & Tricks above for a note about controlling the heat level)
• 1 ½ cups grated cheddar cheese, DIVIDED

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INSTRUCTIONS

1. With oven rack in the center position, preheat oven to 350°F. Generously grease a 9- by 13-inch 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 and stir to combine. Blend in the butter, black pepper, most of the bacon, most of the jalapeños, and 1 cup of the cheese until just combined.
3. Pour the mixture into the prepared baking dish. Smooth the top and sprinkle with the remaining bacon, jalapeños, and ½ cup cheese. Bake for 40 to 45 minutes or until the center is set and the top is golden brown.

Notes

*If you wish to use my Homemade Cornbread Mix as a base for this recipe, you may substitute 2 cups Cornbread Mix for the asterisked ingredients above. Add an additional ¼ teaspoon salt to the mix, however. Then proceed with the recipe as directed, starting with the sugar.