Rating: 5 stars
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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.

EatingWell.com, November 2021


Credit: Photography / Caitlin Bensel, Food Styling / Ruth Blackburn

Recipe Summary

25 mins
1 hr 20 mins

Nutrition Profile:



Ingredient Checklist


Instructions Checklist
  • 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

about 2/3 cup
225 calories; fat 9g; cholesterol 57mg; sodium 293mg; carbohydrates 31g; dietary fiber 4g; protein 9g; sugars 5g; niacin equivalents 2mg; saturated fat 5g; vitamin a iu 461IU; potassium 260mg.