Jalapeno Corn Casserole

Baked casserole in a baking dish with one serving removed. One serving on a white plate. Wooden spoon resting on top of the casserole.

What does it taste like? It's sweet from the corn and cornbread, spicy from the fresh jalapeños and pepper jack, and creamy from the cheese and sour cream. The texture is soft and creamy and holds up well after baking.

Course Casserole, Side Dish

Cuisine American

Prep Time 15

Cook Time 45

Total Time 1

Servings

Calories 391kcal

Author Anne Clark

Equipment

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

I tested this recipe with Zatarain's Honey Butter Cornbread Mix, however, you can substitute with Krusteaz Honey Cornbread Mix, or Jiffy Corn Muffin Mix.

Jalapeno Corn Casserole pairs well with my Thanksgiving Chicken, and you can also serve it alongside Old Fashioned Cabbage Casserole, and Savory Sweet Potato Casserole.

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

Nutrition