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Corn Casserole
A flavorful twist on corn casserole with garlic , jalapeños , bell pepper and onion – So uplifting, satisfying and a must for your thanksgiving table.
Course Main
Cuisine American
Prep Time 10 minutes minutes
Cook Time 45 minutes minutes
Total Time 55 minutes minutes
Servings 7 -8
Calories 216kcal
- 1-2 Jalapenos peppers diced
- 1 bell pepper diced
- 1/3 cup diced onion
- 1 teaspoon minced garlic
- 1 15 oz can cream style corn
- 1 15 oz can sweet corn drained
- 1/3 cup 75grams unsalted butter softened
- 1 8 oz container Sour cream
- 2 large eggs slightly beaten
- 1 8.5 oz box cornbread mix (any variety)
- 1 teaspoons creole Salt or more Adjust to taste
- 1/2 cup cheddar cheese optional
Preheat oven to 350 degrees F. Grease casserole bowl and set aside
Heat a sauce pan with about 2 tablespoons butter , then add onion, jalapeños pepper, garlic , saute for about a minute , followed by bell pepper.
You can do this in the microwave too - 2-3 minutes.
In a large bowl, corn bread mixl, sweet corn , cream style corn, eggs, bell pepper mixture, sour cream and cheese. Cheese is optional here.
Stir in corn mixture into prepared casserole and bake until top is lightly brown about 40 – 50 minutes depending on your oven and pan
Calories: 216kcal | Carbohydrates: 2g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 78mg | Sodium: 480mg | Potassium: 72mg | Sugar: 1g | Vitamin A: 975IU | Vitamin C: 24.8mg | Calcium: 70mg | Iron: 0.3mg