Corn And Cheddar Cazuela
Creamy, cheesy corn casserole with a hint of spice from chilies, perfect as a side dish for gatherings or family dinners that love bold flavors and comfort food.
Ingredients
Instructions
- Puree 4 cups of corn in a food processor.
- Beat the softened butter in a mixer until fluffy.
- Beat in the cornmeal, sugar, cream cheese, and salt.
- Stir in the corn puree and 1 cup of whole corn.
- Blend in the cream.
- Pour half of the mixture into a buttered ceramic baking dish.
- Sprinkle with half of the grated Cheddar cheese and chopped chilies.
- Pour in the remaining mixture and cover with the remaining cheese and chilies.
- Cover the dish with foil.
- Bake at 375°F for 1 hour.
- Cook for an additional 20 minutes before serving.
Tips & Substitutions
For a creamier texture, you can substitute half of the cream with sour cream. If you prefer a bit of heat, add jalapeños instead of chilies. Always taste the mixture before baking; you can adjust the seasoning if needed. Make sure to use fresh corn for the best flavor, or you can use frozen corn if fresh is not available.
Serving Suggestions
This Corn and Cheddar Cazuela pairs beautifully with a simple green salad or grilled vegetables for a complete meal. It works well as a side dish for barbecues or potlucks. Try serving it alongside Mammaw's Coconut Pie for a delightful contrast in flavors. It can also be enjoyed as a vegetarian main dish.
Storage & Reheating
Allow the cazuela to cool completely before transferring it to an airtight container. Store leftovers in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a preheated oven at 350°F until heated through, about 20-25 minutes. You can also microwave individual portions for a quick meal.
Nutrition & Diet Analysis (per serving)
Each serving of Corn And Cheddar Cazuela contains roughly 530 calories, with 8g protein, 40g carbohydrates, and 40g fat. It is an excellent source of vitamin C (61% of the Daily Value) and dietary fiber (25% of the Daily Value), and a good source of protein and vitamin A. Note that it is relatively high in sodium, at 1071mg per serving (47% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen corn instead of fresh?
Yes, frozen corn can be used as a convenient substitute. Just make sure to thaw and drain it before adding it to the mixture. The flavor will still be delicious, though fresh corn will provide a slightly sweeter taste.
How can I make this dish gluten-free?
To make the Corn and Cheddar Cazuela gluten-free, simply substitute regular cornmeal with certified gluten-free cornmeal. The rest of the ingredients are naturally gluten-free, ensuring everyone can enjoy this dish.
Can I add other vegetables to this recipe?
Absolutely! Feel free to incorporate diced bell peppers, zucchini, or even spinach for added nutrition and flavor. Just be sure to adjust the cooking time slightly if you add more moisture-rich vegetables.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).