Give your jiffy corn casserole a kick with jalapenos! Use fresh or canned jalapeno peppers and cheddar cheese in this easy jalapeno cheddar corn casserole recipe. You’ll find our traditional corn casserole here.
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 Jalapeno Cheddar Corn Casserole had to be the first!
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.
Corn casserole is one of the easiest side dishes to make. This version is just 7 ingredients
Mix this all up, put it in a greased pan and bake it in a preheated oven for about 45 minutes. That’s it! So, so easy.
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.
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.
Here are a few of our favorites!