California Corn Casserole
Bring the vibrant flavors of the Golden State to your table with this creamy and savory California Corn Casserole! Featuring sweet corn kernels, sautéed bell peppers, and a hint of spice from optional jalapeños, this dish is elevated with a luscious cheese sauce made from sharp cheddar and Monterey Jack. A touch of sour cream and cornmeal adds richness and texture, while a golden, paprika-kissed crust makes for an irresistible finish. Perfect as a side dish for family dinners, potlucks, or holiday gatherings, this easy-to-make casserole is loaded with comforting flavors and a delightful mix of textures. It bakes up in just 45 minutes, serving up a little California sunshine in every bite!
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 3 cups sweet corn kernels (canned or fresh)
- 1 large bell pepper (preferably red or yellow, diced)
- 4 stalks green onions (sliced)
- 1 small jalapeño pepper (seeded and finely diced, optional for spice)
- 4 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups milk
- 1 cup sharp cheddar cheese (shredded)
- 1 cup Monterey Jack cheese (shredded)
- 1 cup sour cream
- 1 cup cornmeal
- 1 teaspoon baking powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon paprika (optional for garnish)
- 2 tablespoons fresh parsley (chopped, optional for garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish and set it aside.
In a medium skillet, melt the butter over medium heat. Add the chopped bell pepper, green onions, and jalapeño (if using). Sauté for 3-4 minutes until the vegetables soften.
Sprinkle the flour over the sautéed vegetables. Stir and cook for 1-2 minutes to eliminate the raw flour taste.
Gradually whisk in the milk, stirring constantly until the mixture thickens, about 3-4 minutes.
Remove the skillet from heat and stir in the shredded cheddar cheese and Monterey Jack cheese. Mix until the cheeses are fully melted into the sauce.
In a large mixing bowl, combine the corn kernels, sour cream, cornmeal, baking powder, salt, and black pepper.
Pour the cheese sauce from the skillet into the mixing bowl with the corn mixture. Stir until well combined.
Pour the mixture into the prepared baking dish, spreading it out evenly.
Optional: Sprinkle the top with paprika for extra color.
Bake in the preheated oven for 40-45 minutes, or until the casserole is set and the top is golden brown.
Remove the casserole from the oven and let it cool for 5-10 minutes. Garnish with chopped parsley, if desired.
Serve warm and enjoy the creamy and flavorful taste of California Corn Casserole!
Nutrition Facts
Calories |
423 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.8 g | 30% | |
| Saturated Fat | 14.9 g | 74% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 63 mg | 21% | |
| Sodium | 549 mg | 24% | |
| Total Carbohydrate | 42.3 g | 15% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 10.4 g | ||
| Protein | 14.6 g | 29% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 321 mg | 25% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 408 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
