Cheesy Jalapeno Corn Casserole

This cheesy jalapeno corn casserole is creamy, delicious, and made with just 7 ingredients! The ultimate side dish for Thanksgiving or any special occasion.

Why You’ll Love This Cheesy Jalapeno Corn Casserole

• It’s fail-proof.
• Feeds a crowd.
• It’s sweet, creamy, and cheesy, with a hint of spice. Although you can certainly omit the jalapenos.

Ingredient Notes

• Jiffy Corn Muffin Mix – Purchase an 8.5 ounce of the original Jiffy corn muffin mix. Avoid the flavored varieties.
• Sweet Corn Cream Style – Don’t drain!
• Southwest Corn – Any can of whole-kernel corn will work, make sure to drain it.
• Unsalted Butter – Must be unsalted and melted.
• Sour Cream – Make sure it’s full-fat.
• Jalapeno – Discard the seeds and membrane.
• Cheese – I used 1 cup of cheddar Jack cheese but any type of cheddar will work.

How Long Do I Bake It For?

45-50 minutes at 350 degrees F. uncovered. This isn’t supposed to be firm like regular cornbread. Ideally, it’s supposed to be moist and loose. Don’t overbake trying to achieve a traditional dry cornbread texture.

What Do I Serve This With?

Feel free to serve this with roast turkey, baked ham, creamy mashed potatoes, and 4 cheese mac and cheese.

Top Tip

If you want it to be a little sweeter, add some granulated sugar or honey to the mixture before baking. Feel free to taste the batter and adjust it to your liking.

More Recipes You Might Enjoy

• Slow Cooker Creamed Corn
• Sweet Potato Cornbread
• Hot Cheesy Corn Dip
• Corn Fritters

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