- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1/4 cup granulated sugar
- 1 cup buttermilk (or substitute with 1 cup milk and 1 tablespoon lemon juice)
- 2 large eggs
- 1/4 cup vegetable oil
- 1 cup shredded sharp cheddar cheese
- 2 jalapeños, seeded and finely chopped
- 1/2 cup corn kernels (fresh, frozen, or canned)
- Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- In a large mixing bowl, combine the cornmeal, flour, baking powder, baking soda, salt, and sugar. Mix well.
- In a separate bowl, whisk together the buttermilk, eggs, and vegetable oil until smooth.
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
- Fold in the cheddar cheese, jalapeños, and corn kernels, ensuring they are evenly distributed throughout the batter.
- Pour the batter into the prepared baking dish, smoothing the top with a spatula.
- Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Allow the casserole to cool slightly before serving. Enjoy the warm, cheesy goodness with a hint of spice!
- Author: Jenny
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International