This easy jalapeño corn casserole always has a prime time spot on our Thanksgiving Day table. It’s rustic and casual enough to dollop on top of a bowl of chili, yet silky and elegant enough to serve at a holiday meal.
It’s creamy and sweet with just a touch of savory pickled jalapeños. It’s got the consistency of a corn pudding, and adds a delicious sweet balance to other savory dishes.
The sweet corn combined with the mild heat of the peppers is perfection! And I promise, this will be the easiest side dish you make!
What’s in this Cheesy Jalapeño Corn Casserole
Six easy ingredients is all you’ll need to whip up this delicious holiday side dish:
- Whole kernel corn. Don’t worry about fresh corn for this recipe. Just buy the corn in a can. It’s already cooked and much easier.
- Creamed corn
- Sour cream
- Corn muffin mix. Be sure to read the label of the cornbread mix you use for this recipe. Years ago, I was surprised to find out that Jiffy cornbread mix, arguably the most popular choice, contains lard. Today, Jiffy makes a vegetarian version of their cornbread mix that uses vegetable shortening in place of the lard. I’ll either go for the vegetarian Jiffy brand or another comparable brand. You’re going to need 1 1/2 cups of the mix for this recipe, which equals 1 box of Jiffy and sometimes a little less than 1 box of other brands.
- Pickled jalapeño peppers. Because they are pickled, the jalapeno peppers will only have a mild heat as compared to fresh jalapeño peppers. Actually, more of a tanginess. If you really love heat, you can substitute fresh jalapenos.
- cheddar cheese
How to make this cheesy corn casserole
You can prep this cheesy jalapeno corn casserole in one bowl and bake it in one dish. So easy.
Simply combine the corn, muffin mix, sour cream and jalapeño peppers in a mixing bowl. Then, spread the mixture into a baking dish.
You’ll add the cheese on top during the last 5 minutes of baking, just to melt it.
So if it will be a while before serving, just bake it without the cheese. Then, add the cheese and bake for an additional 5 minutes just to melt it.
What to serve with Jalapeño Cheddar Corn Casserole
We’ve already talked about this creamy jalapeno corn casserole making a great side dish on a holiday table, but if you’re looking for additional opportunities to serve it, here are some of my favorites:
- Spooned over mac and cheese. The creamy corn pudding takes mac and cheese to the next level of indulgence!
- As part of a Tex Mex spread. This corn casserole is right at home with tacos, enchiladas and burritos.
- On the side of fried chicken and barbecued meats. The summery flavors complement each other perfectly.
- Alongside a bowl of chili. The sweetness of the corn casserole is a delicious balance for the bold flavors of the chili.
- Make the ultimate jalapeño popper! Fill hollowed out jalapeno peppers with the corn mixture and bake until golden.
Variations on Traditional Corn Casserole
1. Make it even cheesier. Add an extra cup of cheddar cheese and stir it into the casserole batter before baking. It’s the perfect addition to an already cheesy dish.
2. Add protein. Turn jalapeño corn casserole into a heartier main dish by adding protein. Try mixing in cooked and shredded chicken, ground beef, or chorizo for a more substantial meal.
3. Add fresh herbs. Experiment with fresh herbs like cilantro or green onions to enhance the dish’s freshness. I’ll do this in the summer when my garden is bursting with them, and it’s great for a barbecue meal.
4. Make it a cornbread casserole. For a different texture, transform the dish into a jalapeño cornbread casserole by adding a cornbread crust. The combination of the creamy casserole and the crumbly cornbread creates a cool contrast.
Can you make this corn casserole ahead of time?
This corn casserole is easy to prepare ahead of time. Here are two options for making it advance:
1. Assemble the casserole, cover it with plastic wrap and store it in the refrigerator, unbaked. When you’re ready to bake it, allow it to sit at room temperature for 15 minutes before putting it in the oven. This is my favorite way to do it.
2. Bake the casserole ahead of time, leaving the cheese off. Cover it with plastic wrap and refrigerate. When you’re ready to serve, place it into the oven for a few minutes to warm it up and top it with the cheese until it melts. The baking time will vary depending on how cold the casserole starts off, but shouldn’t be more than 10 minutes.
How to Store Jalapeno Corn Casserole
This casserole stores and reheats really well. Just transfer any leftovers to an airtight container and refrigerate. Reheat them in the microwave.
I hope that this jalapeno corn casserole recipe becomes a family favorite in your home, like it is in ours! And when you make it, I’d love to hear about it! Drop a rating or leave a comment below. Enjoy!
For more side dish recipes, try these:
- Broccoli and Cheddar Bake
- Brussels Sprouts Casserole with Crispy Onions
- Orange-Scented Cranberry Sauce
For more corn recipes, try these:
Easy Jalapeño Corn Casserole with Cheddar Cheese
Ingredients
- 1 15 oz. can whole kernel corn
- 1 15 oz. can creamed corn
- 1 cup sour cream
- 2 Tbsp. pickled jalapenos diced
- 1 1/2 cups corn muffin mix
- 1 1/2 cups sharp cheddar cheese grated
Instructions
- Preheat oven to 350 degrees.
- Combine the corn kernels, cream-style corn, sour cream, corn muffin mix jalapeno peppers in a large bowl. Spread the corn mixture in a greased 8×8 casserole dish. Bake for 40 minutes.
- Remove from oven, sprinkle shredded cheddar cheese over top, and place back into the oven for another 5 minutes or until cheese is melted.
olga says
I’ve made this recipe a number of times… it NEVER disappoints… LOVED BY ALL!!!
simmerandsage says
Thanks so much for making it! So glad you loved it!