Loaded Cornbread Casserole
A comforting and hearty dish featuring fluffy cornbread topped with gooey cheese, zesty jalapeños, savory vegetables, and hearty protein, perfect for family gatherings or cozy evenings.
Ingredients
Cornbread Base
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup milk
- 2 large eggs
- 1/4 cup vegetable oil
Toppings
- 1 can (15 oz) sweet corn, drained
- 1 cup shredded cheese (cheddar or mozzarella works well) for topping
- 1 cup bell peppers, diced (any color)
- 1/2 cup jalapeños, diced (or to taste) adjust based on spice preference
- 1 cup cooked ground beef or turkey (or a Halal substitute like lentils or beans) for protein
- 1 teaspoon taco seasoning (optional) for extra flavor
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- In a large bowl, mix together the cornmeal, flour, baking powder, and salt.
- In a separate bowl, whisk together the milk, eggs, and vegetable oil until smooth.
- Gradually pour the wet mixture into the dry ingredients, stirring gently until just combined.
- Stir in the sweet corn, diced bell peppers, jalapeños, and your choice of meat or vegetable option.
- Spread the batter evenly into a greased 9×13-inch baking dish.
- Sprinkle the shredded cheese generously on top.
Cooking
- Bake for about 30 minutes or until set and golden brown on top.
- Let it cool for a few minutes before slicing into squares. Serve hot.
Notes
Feel free to mix and match your veggies! Store leftovers in an airtight container for up to 3 days in the fridge, or freeze for up to 2 months. Reheat in the oven at 350°F (175°C) for about 15-20 minutes for best texture.