Instructions:
Step 1: Prep the Dish
Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish and set aside.
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. Mix until everything is well combined.
Step 3: Bake to Golden Perfection
Pour the mixture into the prepared baking dish, spreading evenly. Bake for about 45 minutes, or until golden brown and set in the center.
Step 4: Serve & Enjoy!
Let cool slightly before cutting into squares. Serve warm! Pairs perfectly with grilled meats, roasted veggies, or a fresh salad.
Keto & Low-Carb Options:
Craving this casserole but watching your carbs? Here are a couple of easy swaps:
Option 1: Almond Flour Power
Replace the cornbread mix with 1 cup of almond flour for a delicious, nutty twist and fewer carbs.
Option 2: Cauliflower “Corn”
Try substituting the corn with steamed and chopped cauliflower for a seriously low-carb alternative.
Tips & Tricks:
- Sprinkle extra cheese on top before baking for cheesy goodness!
- For extra 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: Yes! Just thaw and drain it before adding to the recipe.
Q: Can I make this ahead?
A: Absolutely! Prep it the day before and bake when ready. You may need to adjust baking time slightly.
Q: Can I freeze leftovers?
A: Yes, freeze in an airtight container for up to a month. Thaw overnight in the fridge and reheat.
Q: Can I skip the jalapeño?
A: Definitely! It’s completely optional. Adjust to your spice preference.
Q: Other cheese options?
A: Experiment! Monterey Jack, Colby, or a mix would be delicious.
Enjoy your incredibly delicious Crack Corn Casserole! Happy cooking!