Ingredients
Scale
- 1 cup yellow cornmeal
- 1 cup all-purpose flour (or substitute with whole wheat flour for a nuttier flavour)
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 3 large eggs
- 1 cup buttermilk (or 1 cup milk plus 1 tablespoon white vinegar, left to sit for 5 minutes)
- 1/4 cup unsalted butter, melted
- 1 cup canned sweet corn kernels, drained (fresh corn works beautifully in summer)
- 1 cup shredded sharp cheddar cheese
- 4 slices smoked bacon, cooked and crumbled (optional but recommended)
- 1 small jalapeño, finely chopped (seeded for less heat)
- 1/2 cup sour cream or crème fraîche
- 2 green onions, thinly sliced
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9×9-inch baking dish with butter or non-stick spray — I find that butter adds a lovely flavour and helps the edges turn beautifully golden.
- In a large bowl, whisk together the cornmeal, flour, baking powder, salt, and pepper until evenly combined. This dry mix forms the hearty base of your casserole.
- In a separate bowl, beat the eggs with the buttermilk and melted butter until smooth and slightly frothy. This is where the magic of tender crumb and moistness begins.
- Pour the wet ingredients into the dry mix and gently fold until just combined. Be careful not to overmix — a few lumps are perfectly fine and keep the texture light.
- Fold in the corn kernels, shredded cheddar, crumbled bacon, jalapeño, sour cream, and green onions. Each of these adds its own layer of flavour and texture, reminiscent of the bustling Devon kitchen where I learned to appreciate the art of balance in a dish.
- Pour the batter into the prepared baking dish, smoothing the top with a spatula. You want an even surface so it bakes uniformly.
- Bake for about 30-35 minutes, until the top is golden brown and a toothpick inserted in the center comes out clean. You’ll know it’s ready when the edges pull away slightly from the dish and the kitchen smells like a Southern homestead on a Sunday afternoon.
- Allow the casserole to cool for 10 minutes before serving — this resting time lets the flavours settle and makes slicing much easier. Trust me, patience here is rewarded.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
