Cornbread Casserole
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Nutrition balance score
Unbalanced
Glycemic Index
58
Moderate
Nutrition per serving
Calories4418.1 kcal (221%)
Total Fat275.2 g (393%)
Carbs376.5 g (145%)
Sugars55.2 g (61%)
Protein126.1 g (252%)
Sodium6191.4 mg (310%)
Fiber20.1 g (72%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
1 cupcornmeal
1 tablespoonbaking powder
1 cupall-purpose flour
1 ½ tablespoonssugar
¾ teaspoonsalt
1 x 16 ouncefrozen corn
thawed and drained
1 cupmilk
1 cupsour cream
6 tablespoonsbutter
melted
ground black pepper
to taste
8 ouncesbacon
crispy, diced, and divided
1jalapeños
minced, to taste, and divided
1 ½ cupscheddar cheese
grated and divided
Instructions
Step 1
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Preheat the oven to 350 degrees F with the rack placed in the center position.
Step 3
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Grease a 9x13-inch baking dish generously. Set aside.
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In a large bowl, whisk the cornmeal, baking powder, flour, sugar, and salt together.
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Add in the corn, milk, and sour cream. Stir to combine.
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Mix in the butter, black pepper, 7 ounces of the bacon, 3/4 of the jalapeños, and 1 cup of the cheese until just combined.
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Pour the mixture into the prepared baking dish.
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Smooth the top.
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Sprinkle the top with the remaining jalapeños, bacon, and cheese.
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Bake until golden brown, about 40-45 minutes.
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Serve.
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