Jalapeño-Cheddar Cornbread Casserole
Prep: 15 minutes
Bake: 45 minutes • Serves: 8
PICS Nonstick cooking spray
1 can (15.25 ounces) PICS whole kernel corn, drained and rinsed
1 can (14.75 ounces) PICS cream style sweet corn
1 box (8.5 ounces) corn muffin mix
3 green onions, thinly sliced plus additional for garnish (optional)
1 large jalapeño pepper, seeded and minced
2 cups PICS shredded Cheddar cheese
1-1/4 cups PICS sour cream
1/2 cup PICS unsalted butter (1 stick), melted
1/2 teaspoon PICS garlic powder
1 can (15.25 ounces) PICS whole kernel corn, drained and rinsed
1 can (14.75 ounces) PICS cream style sweet corn
1 box (8.5 ounces) corn muffin mix
3 green onions, thinly sliced plus additional for garnish (optional)
1 large jalapeño pepper, seeded and minced
2 cups PICS shredded Cheddar cheese
1-1/4 cups PICS sour cream
1/2 cup PICS unsalted butter (1 stick), melted
1/2 teaspoon PICS garlic powder
1. Preheat oven to 350°; spray 8-inch square baking dish with cooking spray. In large bowl, whisk all ingredients; spread in prepared dish and bake 45 minutes or until golden brown and set. Makes about 5 cups.
2. Serve casserole garnished with onions, if desired.
Approximate nutritional values per serving (5/8 cup):
456 Calories, 31g Fat, 17g Saturated Fat, 80mg Cholesterol, 736mg Sodium,
36g Carbohydrates, 2g Fiber, 12g Sugars, 5g Added Sugars, 10g Protein