Jalapeno Corn Casserole has the tastiest combo of sweet from the corn and cornbread, spicy from the fresh jalapeños and pepper jack, and creamy richness from the cheese and sour cream. Each bite has a little bit of everything! It's easy to make, too!
As for why it’s a perfect side dish? It’s hearty, comforting, and brings something a little different to the table. It also makes a great holiday side dish because it pairs great with my Thanksgiving Chicken, and you can also serve it with Old Fashioned Cabbage Casserole, and Savory Sweet Potato Casserole.
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Why You'll Love Corn Casserole with Jalapenos!
- Easy 3-step instructions and very little prep!
- Sweet, spicy, and cheesy - delicious comfort food.
- You can adjust the heat, making it spicier or milder depending on who's eating.
- Plus, it’s easy to make ahead, so no last-minute stress.
Ingredient Notes
Honey butter cornbread mix - or sweet corn muffin mix. I used Zatarain's Honey Butter Cornbread Mix, however, any sweet mix such as Krusteaz Honey Cornbread Mix, or Jiffy Corn Muffin Mix will work fine.
Corn - use both creamed corn (for sweetness and moisture) and frozen whole kernel corn for added sweetness and crispness.
Sour cream - adds creaminess to the casserole and keeps it from getting dry.
Pepper Jack cheese - choose the block of Pepper Jack cheese; look at the ingredients to make sure it has bits of jalapeno in it. Then shred it yourself for the best flavor and creamy texture.
Fresh jalapenos - you'll use chopped jalapenos in the batter and sliced jalapenos on top of the casserole for a double blast of spicy goodness!
Eggs - binds everything together and gives the casserole a little fluff.
Substitutions
We love this corn casserole as is, but sometimes variations are needed. Here's a list of common ingredient substitutions that work well.
- Shredded Cheddar Cheese (mild or sharp) instead of Pepper Jack
- Canned Whole Kernel Corn or Mexicorn (one 15.25 oz can, drained) instead of frozen corn.
- Cream Cheese instead of sour cream
- Sliced, jarred jalapenos instead of fresh
- Regular cornbread mix (non-sweet) instead of the honey butter or Jiffy versions
What Kind of Corn to Use
This recipe was tested using both canned cream corn and frozen whole kernel corn. If you want to use fresh corn, use an equal amount as the frozen corn. Easy peasy!
How to Make Jalapeno Corn Casserole
(1) Mix the butter, cream style corn, frozen corn, cornbread mix, eggs, sour cream, 1 cup of the shredded cheese, black pepper, and chopped jalapenos in a large bowl.
(2) Spread the batter into a baking pan. Sprinkle the remaining cheese all over the top of the casserole. Place the jalapeno slices on top of the cheese.
(3) Bake for 30-45 minutes.
Recipe Tips
Because ovens can vary, check on the casserole for doneness after 30 minutes of baking.
Buy a block of Pepper Jack cheese and shred it yourself; the flavor and texture is much better than the pre-shredded cheese.
Love creamy corn casseroles? Then I have to show you this Easy Corn and Rice Casserole! There's nothing plain about this casserole; it's a 10 on the flavor scale!
Storing and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave until nice and hot.
Frequently Asked Questions
Yes! Pour the melted butter into the bottom of the slow cooker. In a large bowl, blend the cream style corn, frozen corn, cornbread mix, eggs, sour cream, 1 cup of the shredded cheese, black pepper, and chopped jalapenos. Pour the batter into the slow cooker. Sprinkle the remaining cheese all over the top of the casserole. Place the jalapeno slices on top of the cheese. Cover and cook on high for 2-½ to 3 hours.
This casserole freezes very well! Place leftovers in an airtight container (I place mine into a ziplock bag, squeeze out as much air as possible, and place it into another ziplock bag. Write the date on the bag, and use within 3 months.
The texture of jalapeño corn casserole should be soft and creamy, and slightly firm, but not as firm as regular cornbread. It holds together nicely but isn’t stiff or crumbly.
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Recipe
Jalapeno Corn Casserole
Equipment
- 9"x13" pan
- measuring cup(s)
- measuring spoons
- mixing bowl
Ingredients
- 4 tablespoon unsalted butter, melted
- 14.75 oz can of cream style corn
- 10 oz frozen whole kernel corn
- 1 ½ `cups honey butter cornbread mix or corn muffin mix I like Zatarian's or 8.5 oz box Jiffy
- 2 eggs
- 8 oz full fat sour cream
- 8 oz block of pepper jack cheese, shredded make sure the ingredient label has jalapeno peppers in it
- ½ teaspoon black pepper
- 3 tablespoon deseeded and chopped jalapeno peppers about two 3-½" peppers
- 2 sliced jalapenos with seeds you'll need about 18-20 slices
Instructions
- Preheat oven to 350F. Spray a 9"x13" pan with non-stick spray.
- Place the butter, cream style corn, frozen corn, cornbread mix, eggs, sour cream, 1 cup of the shredded cheese, black pepper, and chopped jalapenos in a large bowl and mix well.
- Pour the batter into the pan and spread out evenly. Sprinkle the remaining cheese all over the top of the casserole. Place the jalapeno slices on top of the cheese.
- Bake for 30-45 minutes. Because ovens can be slightly different, check the casserole after 30 minutes. The edges should be golden brown and the center mostly set. If not yet ready, bake for another 5-15 minutes (in 5-minute increments). Try not to overbake. Let the casserole rest 5 minutes before serving.
Notes
-
- Shredded Cheddar Cheese (mild or sharp) instead of Pepper Jack
-
- Canned Whole Kernel Corn or Mexicorn (one 15.25 oz can, drained) instead of frozen corn.
-
- Cream Cheese instead of sour cream
-
- Sliced, jarred jalapenos instead of fresh
-
- Regular cornbread mix (non-sweet) instead of the honey butter or Jiffy versions
Nutrition
Nutritional information is provided as a courtesy to my readers. I'm not a nutritionist and I don't guarantee the accuracy of this data. The data may differ according to the brands I used versus the brands you use. To calculate the data yourself using your brands, try using an online nutrition calculator or app.
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