Creamed Cornbread Casserole

Creamed Cornbread Casserole

from thespeckledpalate.com
75 min

Ingredients

  • 14.75 oz. creamed corn (1 can)
  • 6 tablespoons unsalted butter, melted
  • 1/4 cup milk
  • 8 oz. sour cream
  • 2 eggs
  • 1 jalapeño pepper, small, seeded and minced
  • 2/3 cup unbleached all-purpose flour
  • 1/2 cup yellow cornmeal
  • 3 tablespoons granulated sugar
  • 1 tablespoon baking powder
  • 1/4 teaspoon kosher salt

Directions

  1. 1

    Preheat the oven to 350°F. Spray a baking dish with nonstick baking spray. You can also butter the dish or use a little bit of oil and smear it all over the surface, if you don't have the spray.) Set aside.

  2. 2

    In a large bowl, combine the can of creamed corn, melted butter and milk. Stir until mixed with a whisk, spoon or hand mixer.

  3. 3

    Add the sour cream and eggs to the wet ingredients. Add the chopped jalapeño pepper, too. Whisk these wet ingredients together until well combined.

  4. 4

    In another bowl, measure in the flour, cornmeal, sugar, baking powder and salt. These are your dry ingredients. Whisk together to ensure that these ingredients are evenly spread out in your dish.

  5. 5

    Sprinkle the dry ingredients into the wet ingredients, and stir until everything is incorporated and smooth. Do not overmix.

  6. 6

    Pour the batter into the prepared baking dish immediately, and bake for 1 hour, or until the casserole has browned on top and is slightly soft to the touch.

  7. 7

    Serve warm, and enjoy.