This fall season is just flying – I can’t believe Thanksgiving is only two weeks away! This is one of my favorite times of year. Thanksgiving is, hands down, my favorite holiday. There’s no contest. Some of my best memories are of Thanksgiving through the years. The food, family, football and all-around good vibes just warm me up inside whenever I think about it. And just as wonderful as Thanksgiving itself is the anticipation of Thanksgiving. This is the time of year when I curl up with the Thanksgiving editions of my favorite cooking magazines while simultaneously watching the Thanksgiving specials on my favorite cooking channels and making lists and menus for Thanksgiving Eve, Thanksgiving Day and Thanksgiving 2.0.
It’s truly the most wonderful time of the year, in my humble opinion. It’s when I start brainstorming side dishes, cause I think we can all agree that the sides are what makes Thanksgiving dinner so amazing. This Cheesy Japapeño Corn Casserole has migrated from its original post as a side dish for my Blue Ribbon Turkey Chili into its prime time spot on the Thanksgiving Day table. Not that it isn’t still the quintessential companion for chili, it’s just working double duty nowadays.
Sweet and Savory = Crowd Pleaser
This Cheesy Jalapeño Corn Casserole is rustic and casual enough to dollop on top of a bowl of chili, and silky and elegant enough to serve at a holiday meal. It’s creamy and sweet with just a touch of savory pickled jalapeños. And it could not be an easier or more crowd-pleasing dish.
You can prep this corn casserole in one bowl and bake it in one dish. So easy. You’ll want to melt the cheese on top right before you serve 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.
If you want a casserole that you can scoop out with a spoon, use an 8×8 baking dish. But if you want something that you can actually slice into squares like pieces of cornbread, use a 9×13 baking dish. Either way, I think you and your guests will love it. Enjoy!
- 1 can of corn kernels
- 1 can of creamed corn
- 1 cup sour cream
- 2 tbsp. diced pickled jalapenos
- 1 1/2 cups corn muffin mix
- 1 1/2 cups shredded cheddar cheese
Preheat oven to 350 degrees.
On a grill or over an open flame on the stovetop, cook the ears of corn until kernels are charred. Allow them to cool and then cut the kernels off the cobs. Place kernels in a large bowl. Add all remaining ingredients to the bowl except for the cheddar cheese. Spread mixture in a greased 9×13 baking 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. Remove from oven, slice and serve.