Cheesy Jalapeno Popped-Cornbread Casserole

Name: Cheesy Jalapeno Popped-Cornbread Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Ingredients: 8.5 oz Cornbread mix; 0.75 cup Milk; 1 Egg; 1.5 cup Cheddar cheese, shredded; 1 Creamed corn; 4 oz Canned diced green chiles, drained; 2 Jalapeños, seeded and diced; 0.25 cup Butter, melted; 0.5 cup Sour cream

A vibrant and flavorful casserole combining the classic comfort of cornbread with a cheesy, spicy kick from jalapeños and a unique 'popped' texture.

Prep 15 min · Cook 30 min · Serves 6

Ingredients

8.5 oz Cornbread mix
0.75 cup Milk
1 Egg
1.5 cup Cheddar cheese, shredded
1 Creamed corn
4 oz Canned diced green chiles, drained
2 Jalapeños, seeded and diced
0.25 cup Butter, melted
0.5 cup Sour cream

Instructions

Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish.

In a large bowl, combine cornbread mix, milk, and egg. Stir until just combined; do not overmix.

Fold in 1 cup of shredded cheddar cheese, creamed corn, diced green chiles, half of the diced jalapeños, melted butter, and sour cream.

Pour the mixture into the prepared baking dish, spreading evenly.

Sprinkle the remaining 0.5 cup of shredded cheddar cheese and the remaining diced jalapeños over the top.

Bake for 25-30 minutes, or until the top is golden brown, set, and a toothpick inserted into the center comes out clean. The top will have a slightly 'popped' or bubbly appearance.

Let stand for 5 minutes before serving.