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!

Course Side Dish

Cuisine American

Prep Time 10

Cook Time 45

Total Time 55

Servings servings

Calories 427kcal

Author Samantha Skaggs

Equipment

9x13-inch Baking Dish I love and recommend this one from Staub!

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

Instructions

With oven rack in the center position, preheat oven to 350°F. Generously grease a 9- by 13-inch baking dish and set aside.
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.
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.

Video

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.

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