Description
This savory cornmeal casserole is a delicious dish perfect for any occasion.
Ingredients
Scale
- 1 cup Cornmeal (Can substitute with fine polenta.)
- 1 teaspoon Salt (Sea salt recommended.)
- 1 teaspoon Baking Soda (Ensure it’s fresh.)
- 2 medium Jalapenos (Use roasted red peppers for a milder flavor.)
- 1 cup Chopped Onion (Green onions are a milder option.)
- 2 large Eggs (For vegan options, use flax eggs.)
- 1 cup Milk (Substitute with non-dairy milk for lactose-free version.)
- 1/4 cup Oil (Can replace with melted butter.)
- 1 cup Cream-Style Corn (Can substitute with blended whole canned corn.)
- 1 cup Cooked Rice (Quinoa can be used for gluten-free version.)
- 1 cup Shredded Cheddar Cheese (Can substitute with pepper jack or omit.)
- to taste Herbs (Fresh herbs like thyme or chives.)
- to taste Sweetener (Honey or sugar for a sweet twist.)
Instructions
- Preheat the oven to 350°F (175°C).
- Combine the dry ingredients in a bowl.
- Whisk the wet ingredients in a separate bowl.
- Mix the wet mixture into the dry ingredients until just combined.
- Fold in the cooked rice and shredded cheese.
- Grease a 10-inch cast-iron skillet and dust with cornmeal.
- Pour the batter into the skillet and spread evenly.
- Bake for 45-50 minutes until golden brown.
- Cool slightly before serving.
Notes
- This casserole can be served warm or at room temperature.
- Store leftovers in the refrigerator for up to three days.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 70mg