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Sweet Corn and Cheddar Summer Casserole with Jalapeño Butter
Brighten up your summer with this delightful Sweet Corn and Cheddar Casserole, topped with a zesty Jalapeño Butter that will tantalize your taste buds!
Ingredients
- 4 cups sweet corn (fresh or frozen)
- 1 cup sharp cheddar cheese, shredded
- 1 cup milk
- 3 large eggs
- 1/2 cup onion, finely chopped
- 1/2 cup red bell pepper, diced
- 1 cup breadcrumbs
- 2 tablespoons fresh jalapeños, minced
- 2 tablespoons butter, melted
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup green onions, sliced (for garnish)
Instructions
Preheat your oven to 350°F (175°C).
In a large mixing bowl, combine sweet corn, cheddar cheese, milk, and eggs, whisking until smooth.
Stir in the chopped onion, red bell pepper, breadcrumbs, minced jalapeños, baking powder, salt, and pepper.
Pour the mixture into a greased 9x13 inch baking dish.
Bake in the preheated oven for 30 minutes, then remove to brush with melted butter on top.
Bake for an additional 15 minutes until golden brown and set in the center.
Allow to cool slightly before serving, and garnish with sliced green onions.
Kitchen Tools
- Mixing bowl
- Whisk
- 9x13 inch baking dish
- Measuring cups and spoons
- Spatula
Chef's Tips
Troubleshooting
Recipe Variations
Healthy Alternatives
Serving Suggestions
Nutrition Facts
Dietary Info
Garnish Ideas
Storage
Leftover Ideas
Common Mistakes to Avoid
Frequently Asked Questions
Yes, you can prepare the mixture a day in advance and store it in the refrigerator before baking.
Absolutely! You can add zucchini or spinach for added nutrition and flavor.
Store them in an airtight container in the fridge for up to 3 days.
Yes, it can be frozen before baking; just make sure to wrap it well.
You can use Monterey Jack or a vegan cheese alternative.