Cornbread Casserole with Chunks of Corn and Seasoning

Prepare the Cornbread Batter In a large mixing bowl, combine the cornmeal, flour, sugar, baking powder, and salt. Mix well to combine.

2.In a separate bowl, whisk together the buttermilk, melted butter, and eggs until smooth.

3.Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.

4.Gently fold in the whole kernel corn and grated cheddar cheese until evenly distributed.

Assemble the Casserole Preheat the oven to 375°F (190°C). Grease a baking dish with butter or non-stick cooking spray.

6.Pour the cornbread batter into the prepared baking dish, spreading it evenly with a spatula.

7.In a small bowl, combine the sour cream, chopped green onions, and diced red bell pepper. Spread this mixture over the cornbread batter.

8.Sprinkle the shredded Mexican blend cheese over the top of the casserole.

Bake the Casserole Bake in the preheated oven for 30-35 minutes, or until the cornbread is golden and a toothpick inserted into the center comes out clean.

10.Remove the casserole from the oven and let it cool for a few minutes before serving.