Instructions:
Step 1: Prep Time!
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 nicely mixed.
Step 3: Bake to Perfection!
Pour the mixture into your prepared baking dish and spread evenly. Bake for about 45 minutes, or until golden brown and set.
Step 4: Time to Dig In!
Let it cool slightly before cutting into squares. Serve warm and enjoy! This pairs perfectly with grilled meats, roasted veggies, or a fresh salad.
Keto & Low-Carb Options:
Craving this but watching your carbs? Here are a couple of tweaks:
Option 1: Almond Flour Power!
Swap the cornbread mix for 1 cup of almond flour for a nuttier, lower-carb casserole.
Option 2: Cauliflower Magic!
Try using steamed and chopped cauliflower in place of the corn for a seriously low-carb alternative.
Pro Tips:
- Sprinkle extra cheese on top before baking for extra cheesy goodness!
- Want more heat? Leave the jalapeño seeds in or add a dash of hot sauce.
- Leftovers? Store 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: Absolutely! Just thaw and drain it before mixing.
Q: Can I make this ahead?
A: Yes! Prep it the day before and bake when ready. You may need to adjust baking time slightly.
Q: Can I freeze leftovers?
A: Yes, for up to a month. Thaw overnight in the fridge and reheat.
Q: Can I skip the jalapeño?
A: Totally! It’s optional. Adjust to your spice preference.
Q: Other cheeses?
A: Feel free to experiment! Monterey Jack, Colby, or a mix would be delicious.
Enjoy your amazing Crack Corn Casserole! Let us know how yours turns out!
ADVERTISEMENT
