Cornbread Casserole
Ingredients
1 cup cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
3/4 teaspoon salt
1 1/2 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
1-2 jalapeños, minced
1 1/2 cups grated cheddar cheese, divided
Directions
Preheat the oven to 350 degrees F with the rack placed in the center position.
Grease a 9×13-inch baking dish generously. Set aside.
In a large bowl, whisk the cornmeal, baking powder, flour, sugar, and salt together.
Add in the corn, milk, and sour cream, stirring to combine.
Mix in the butter, black pepper, most of the bacon and jalapeños, and 1 cup of the cheese until just combined.
Pour the mixture into the prepared baking dish. Smooth the top and drizzle with the remaining jalapeños, bacon, and 1/2 cup of cheese.
Bake for 40-45 minutes, or until golden brown.
