Julie Clark
Updated:
Corn Casserole with Jalapeños
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Make jiffy corn casserole with jalapeños! Use fresh or canned jalapeño peppers and cheddar cheese in this easy jalapeño cheddar corn casserole recipe.
I had been dreaming up different ways I could change up our most-loved corn casserole recipe. It’s so delicious on it’s own, but there are countless tweaks you could make to this easy side dish…and corn casserole with jalapenos and cheddar cheese had to be the first! They are the perfect addition.
Fresh Jalapeños vs Canned Jalapenos
We added 2 freshly diced jalapenos to this casserole. If you’d like, you can use a 4 ounce can of diced jalapenos. Just be sure to drain it first! There’s really not much difference. The fresh jalapenos will not be 100% soft after baking in this casserole, so if you’d like them to blend in a little better, use canned. With canned you can control the heat a little more easily too.
Remember that if you use fresh, most of the heat is in the seeds and membrane, so remove those if you don’t want it too spicy.
Ingredients Needed
Corn casserole with jalapeños is one of the easiest side dishes to make. This version has just 7 ingredients
- Jiffy mix (corn muffin or cornbread mix)
- 1 can creamed corn
- 1 can whole corn (drained)
- 1 cup of sour cream
- 1 stick of melted unsalted butter
- 1 cup of sharp cheddar cheese
- Jalapenos
How do you make corn casserole with jalapeños?
This cheesy jalapeno corn casserole can be ready in just 3 steps:
- Prepare. Preheat the oven to 350ºF. Spray an 8×8″ casserole dish with cooking spray.
- Mix. In a large bowl, stir all of the ingredients together and pour into the prepared baking dish.
- Bake. Cook uncovered for 45 minutes or until lightly browned and set in the center.
Can I make corn casserole ahead of time?
If you’d like, you can mix up the corn casserole in advance and put it in the prepared pan. Cover the casserole and refrigerate it. Remove the dish from the fridge for about 30 minutes before you bake it. Then, bake as the recipe states.
Can I cook this corn casserole in a slow cooker?
Yes! Simply spray the liner of the slow cooker with cooking spray, then add the corn mixture to the slow cooker. Set on low and bake until the center is set. It should take about 4-6 hours.
Recipe Variations
- Add a drained can of green chiles.
- Use pepper jack cheese instead of sharp cheddar for more spice.
- Wanting to serve corn casserole with jalapeños for Christmas dinner? Add finely diced red bell pepper for a festive look.
What should I serve with corn casserole for dinner?
Here are a few of our favorites to go with corn casserole with jalapeños:
You may also love our corn pudding, Mexican street corn casserole, taco corn casserole and Mexican baked potatoes. Have extra cream corn? Make creamy corn pork chops!
Corn Casserole with Jalapeños
Make jiffy corn casserole with jalapeños! Use fresh or canned jalapeño peppers and cheddar cheese in this easy jalapeño cheddar corn casserole recipe.
Servings 10
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Ingredients
- 8 ounces Jiffy Corn Muffin mix (1 box)
- 15 ounces whole kernel corn (drained)
- 15 ounces creamed corn (not drained)
- 1 cup sour cream
- 1/2 cup melted butter
- 1 cup shredded cheddar cheese
- 2 jalapeno peppers, diced (or you can use a drained 4 ounce can of jalapeno peppers)
Instructions
- Preheat the oven to 350ºF. Spray an 8×8" baking pan with cooking spray.
- In a bowl, mix all of the ingredients together and pour into the prepared baking dish. 8 ounces Jiffy Corn Muffin mix, 15 ounces whole kernel corn, 15 ounces creamed corn, 1 cup sour cream, ½ cup melted butter, 1 cup shredded cheddar cheese, 2 jalapeno peppers, diced
- Cook uncovered for 45 minutes or until lightly browned and set in the center.
Video
Notes
- Just as with our traditional corn casserole, add an egg if you’d like the casserole to hold together in more of a cornbread consistency.
- Store leftovers in an airtight container in the fridge for up to 4 days.
Nutrition
Calories: 331kcal | Carbohydrates: 32g | Protein: 6g | Fat: 20g | Saturated Fat: 11g | Cholesterol: 48mg | Sodium: 555mg | Potassium: 191mg | Fiber: 2g | Sugar: 8g | Vitamin A: 645IU | Vitamin C: 6.2mg | Calcium: 125mg | Iron: 1.1mg
I want to make this cornbread for Thanksgiving but would like to make mini muffins instead of in a casserole dish or cast iron skillet. Can this be done and if so, how long would it take to bake it?
Can I mix this up the day before & bake it off Thanksgiving Day? Also, do you add the egg & milk with the jiffy mix?
Can I omit cream corn
Can I use frozen corn instead of canned?
Can this be made in a larger casserole dish? If so, about how long to cook?
Can I cook this in a crockpot on low? I was thinking that I could cook it on low for like 10 hours or something but wasn’t sure if maybe High for shorter was the way to go? Thanks!
Can you prepare this the night before & bake in the morning?
Do you use the egg and milk that the jiffy box asked for. Or just the box of jiffy itself?
I made this and was excellent! Doubled the recipe, but when I didn’t have enough sour cream I improvised by adding cream cheese whisked with juice of japapeno peppers. Was fantastic!
I double this recipe and omit the jalapeño peppers for the most asked for side dish ever! It’s now included on Thanksgiving, Christmas and Easter dinner! ❤️👍🏻