Description
A delightful dish of savory flavors and comforting textures, perfect for family gatherings and potlucks.
Ingredients
- 8 strips bacon, diced
- 2 shallots, chopped
- 2/3 cup cornmeal
- 2/3 cup all-purpose flour
- 3 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon kosher salt
- 2 eggs, room temperature
- 1 cup sour cream, room temperature
- 1/2 cup whole milk, room temperature
- 4 tablespoons (2 oz) unsalted butter, melted and cooled
- 1 cup fresh corn kernels (about 1 large ear of corn)
- 1 – 14 oz can creamed corn
- 2 jalapeños, seeded and diced
- 2 cups shredded sharp white cheddar, divided
- 3 tablespoons minced fresh chives
- 3/4 cup Cheez-Its crumbs
Instructions
- Preheat the oven to 350°F. Grease a 9×9 or 2-quart oval ceramic baking dish with softened butter.
- Cook the bacon and shallots in a medium skillet over medium-low heat until the bacon is crispy. Use a slotted spoon to transfer the bacon to a small bowl. Increase the heat to medium, add shallots, and cook for 4-5 minutes until softened.
- In a large mixing bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt. Set aside.
- In a separate bowl, whisk together the sour cream, eggs, milk, and butter until smooth. Whisk in the creamed corn, then combine with the dry ingredients.
- Fold in the corn kernels, shallots, jalapeños, chives, half of the bacon, and 1 ½ cups of cheddar.
- Spread the batter in the baking dish and bake for 30 minutes.
- While baking, break Cheez-Its into pieces. After 30 minutes, add remaining cheese, bacon, and Cheez-Its on top, then bake for an additional 15 minutes until golden brown.
- Let the casserole rest for 20 minutes before serving.
Notes
For a sweeter taste, use fresh corn. Let the casserole rest after baking for easier cutting. Optionally increase spiciness by leaving some jalapeño seeds.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American