If you like spicy food, this cornbread casserole is the perfect thing. The recipe below boasts a healthy dose of heat in three forms: pickled jalapeño slices, spicy pepper jack cheese and minced jalapeños folded into the casserole batter itself. Together, they make a moist, cheesy casserole that's sure to please.
This casserole is quite tasty on its own, but you can also serve it with an assortment of toppings. Sour cream or guacamole will take the edge off some of the spice, while a rich chili con carne will add flavor and another layer of heat. Either way, it's sure to be delicious.
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Cooktop Cove
Spicy jalapeño cornbread casserole
8
20 minutes
1 hour 10 minutes
30 minutes
2 tablespoons vegetable oil or lard, divided
1 small onion, finely chopped
2 jalapeños, finely chopped
2 large eggs
1 cup sour cream
½ cup butter, melted
One 8 ½ ounce-package cornbread mix
½ teaspoon garlic powder
½ teaspoon paprika
½ teaspoon salt
One 15-ounce can whole corn kernels, drained
One 15-ounce can creamed corn
One 7-ounce-can sliced pickled jalapeños
1 ½ cups shredded mozzarella or pepper jack cheese
Preheat oven to 350 F. Heat half of the oil in a large cast-iron skillet over medium heat. Add the onion, and sauté for 5-6 minutes, until tender and slightly browned. Add the jalapeño, and cook for an additional minute, until fragrant. Remove from the heat, and set aside.
In a large bowl, whisk together the eggs, sour cream and butter until smooth. Add the cornbread mix, garlic powder, paprika, salt, whole corn kernels and creamed corn, stirring until combined. Add the cooked vegetables, and fold until well-combined.
Heat the skillet once more over high heat, and add the remaining oil. Pour the batter into the skillet, and top with the cheese. Arrange pickled jalapeño slices over the top.
Transfer the casserole to the oven, and bake for 55-60 minutes, until golden brown on top.
