This cheesy jalapeño corn casserole is creamy, comforting, and made with just seven simple ingredients. It’s an ideal side for Thanksgiving or any special meal—sweet, cheesy, and with a gentle kick from jalapeño (which you can omit if you prefer).
Why You’ll Love This Cheesy Jalapeño Corn Casserole
- Reliable and foolproof—easy to mix and bake.
- Feeds a crowd—works well for holiday tables.
- Sweet, creamy, and cheesy with a mild spicy note from the jalapeño; omit the pepper if you want a milder dish.
Ingredient Notes
- Jiffy Corn Muffin Mix – Use the original 8.5-ounce mix; avoid flavored varieties.
- Creamed Corn – Do not drain the can; its liquid helps create the casserole’s creamy texture.
- Whole Kernel Corn – Any brand is fine; drain this can.
- Unsalted Butter – Use melted unsalted butter so you can control the dish’s salt level.
- Sour Cream – Full-fat sour cream gives the best texture and richness.
- Jalapeño – Remove seeds and membranes for less heat, or skip it entirely.
- Cheese – Cheddar-Jack is a great choice; sharp cheddar or a blend also works.
How Long Do I Bake It For?
Bake uncovered at 350°F (175°C) for about 45–50 minutes. This casserole should remain moist and slightly loose—not dry and crumbly like traditional cornbread—so avoid overbaking. A lightly golden top and a set center that still looks creamy is perfect.
What Do I Serve This With?
This casserole pairs beautifully with roast turkey, baked ham, mashed potatoes, or mac and cheese. It’s a flexible side that complements classic holiday mains and weeknight dinners alike.
Top Tip
If you prefer a sweeter casserole, stir in a tablespoon or two of granulated sugar or a drizzle of honey before baking. Taste the batter and adjust sweetness 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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Cheesy Jalapeño Corn Casserole
Equipment
- 8×10 baking dish
Ingredients
- 8.5 ounce Jiffy Corn Muffin Mix
- 1 cup full-fat sour cream
- 1 cup shredded Cheddar-Jack cheese
- 1 (15 ounce) can creamed corn, not drained
- 1 (15 ounce) can whole kernel corn, drained
- 1/2 cup unsalted butter, melted
- 1 jalapeño, seeds and membrane removed (optional)
Instructions
- Preheat the oven to 350°F (175°C).
- Combine all ingredients in a large bowl and mix until evenly blended.
- Pour the mixture into an 8×10 baking dish and bake uncovered for about 45 minutes, until the top is lightly golden and the center is set but still moist.
Notes
If you want it sweeter, add a tablespoon or two of sugar or a little honey before baking. Taste and adjust the batter as needed.
Nutrition
| Carbohydrates: 23 g
| Protein: 6 g
| Fat: 26 g
| Saturated Fat: 14 g
| Sodium: 350 mg
| Fiber: 2 g
| Sugar: 7 g
Nutrition information is an approximation.
Additional Info
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