Name: Cornbread-Topped Corn Casserole
Total time: 80 min
Ingredients: 1 tablespoon unsalted butter plus 1 1/2 tablespoons melted, divided; 1 cup chopped poblano pepper (from 1 large); 0.75 cup chopped yellow onion; 2 (15 ounce) packages frozen corn, thawed, divided; 3 tablespoons water; 1 cup whole-grain cornbread mix, such as Bob's Red Mill; 0.666 cup low-fat plain Greek yogurt; 0.333 cup whole milk; 2 large eggs; 0.25 teaspoon salt; 1 cup shredded pepper Jack cheese, divided; 2 tablespoons sliced scallions; Louisiana-style hot sauce, such as Crystal, if desired

Cornbread-Topped Corn Casserole

5.0

(1)

1 Review

This sweet cornbread-topped corn casserole with spicy pepper Jack and smoky poblano peppers is sure to become your new favorite side dish! The natural sweetness of the corn is balanced by a dash of hot sauce, which adds pep and acidity that brings everything together.

Marianne Williams

Published on November 3, 2021

Cornbread-Topped Corn Casserole — Photo: Photography / Caitlin Bensel, Food Styling / Ruth Blackburn

Active Time:

25 mins

Total Time:

1 hr 20 mins

Servings:

Nutrition Profile:

High-Protein Nut-Free Soy-Free

Jump to Nutrition Facts

Ingredients

1 tablespoon unsalted butter plus 1 1/2 tablespoons melted, divided
1 cup chopped poblano pepper (from 1 large)
¾ cup chopped yellow onion
2 (15 ounce) packages frozen corn, thawed, divided
3 tablespoons water
1 cup whole-grain cornbread mix, such as Bob's Red Mill
⅔ cup low-fat plain Greek yogurt
⅓ cup whole milk
2 large eggs
¼ teaspoon salt
1 cup shredded pepper Jack cheese, divided
2 tablespoons sliced scallions
Louisiana-style hot sauce, such as Crystal, if desired

Directions

Preheat oven to 375°F. Lightly grease an 8-by-11-inch (2-quart) baking dish. Heat 1 tablespoon butter in a medium skillet over medium-high heat. Add poblano and onion; cook, stirring occasionally, until softened, about 5 minutes. Transfer to a medium bowl and set aside.
Place 3 1/2 cups corn in a blender; add water and blend until smooth but thick, about 45 seconds. Transfer to the bowl with the onion and poblano.
Whisk cornbread mix, yogurt, milk, eggs, salt, 3/4 cup cheese and the remaining 1 1/2 tablespoons melted butter together in a large bowl until combined. Add the vegetable mixture and the remaining whole corn kernels; stir to combine. Transfer to the prepared baking dish; top with the remaining 1/4 cup cheese. Bake until puffed and golden brown on top, about 45 minutes. Let cool slightly, about 10 minutes. Top with scallions and serve with hot sauce, if desired.

Nutrition Facts (per serving)

225	Calories
9g	Fat
31g	Carbs
9g	Protein

Nutrition Facts
Servings Per Recipe 10
Serving Size about 2/3 cup
Calories 225
% Daily Value *
Total Carbohydrate 31g	11%
Dietary Fiber 4g	14%
Total Sugars 5g
Protein 9g	18%
Total Fat 9g	12%
Saturated Fat 5g	25%
Cholesterol 57mg	19%
Vitamin A 461IU	9%
Sodium 293mg	13%
Potassium 260mg	6%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.