Instructions:
Step 1: Prep the Dish
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
Step 2: Mix It Up!
In a large bowl, combine all ingredients: corn (both kinds), cornbread mix, sour cream, melted butter, cheese, onion, jalapeño (if using), garlic powder, salt, and pepper. Stir until everything is well combined.
Step 3: Bake to Golden Perfection
Pour the mixture into the prepared dish, spreading evenly. Bake for about 45 minutes, or until golden brown and set in the center.
Step 4: Serve & Enjoy!
Let the casserole cool slightly before cutting into squares. Serve warm! It’s delicious alongside grilled meats, roasted veggies, or a fresh salad.
Keto & Low-Carb Options:
Option 1: Almond Flour Swap
For a keto-friendly version, replace the cornbread mix with 1 cup of almond flour. This adds a nutty twist!
Option 2: Cauliflower “Corn”
Try using steamed and chopped cauliflower instead of corn for a lower-carb alternative. It’ll still have that great casserole texture.
Tips & Tricks:
- Sprinkle extra cheese on top before baking for extra cheesy goodness!
- For a spicier kick, leave the jalapeño seeds in or add a dash of hot sauce.
- Leftovers? Store them in an airtight container in the fridge for up to 3 days. Reheat and enjoy!
Frequently Asked Questions (FAQs):
Q: Can I use frozen corn?
A: Yes! Just thaw and drain it before adding it to the recipe.
Q: Can I make it ahead?
A: Absolutely! Prepare it the day before and refrigerate. Adjust baking time as needed when you’re ready to bake.
Q: Can I freeze leftovers?
A: Yes, for up to a month. Thaw overnight and reheat.
Q: Can I skip the jalapeño?
A: Definitely! It’s optional.
Q: Other cheeses?
A: Experiment! Monterey Jack, Colby, or a mix would be delicious.
Enjoy your delicious Crack Corn Casserole! Let us know how yours turns out!
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