Jalapeno Corn Casserole
This cheesy jalapeño corn casserole is my Tex-Mex spin on classic Jiffy corn casserole. It's creamy and custardy in the middle with sweet corn, cheddar, green chiles, and fresh jalapeño, while the edges bake up lightly golden. Everything gets stirred together in one bowl in about 10 minutes and takes about 35 minutes to bake. I remove the jalapeño ribs and seeds for a mild kick, so it's an easy crowd-pleasing side for potlucks and holidays. Every time I bring this corn casserole with jalapenos to a party, it's the first dish to disappear!
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A Note from Angela
I've made plenty of corn casseroles over the years, but this is the version I keep coming back to. This isn't your average corn casserole recipe, it's a creamy, cheesy, slightly spicy twist on the Southern classic.
What makes this one different is the combination of creamed corn and whole corn kernels. The creamed corn keeps the center soft and almost custardy, while the kernels add little pops of sweetness and texture. The Jiffy corn muffin mix and eggs are what pull everything together, giving the casserole that slightly sweet cornbread flavor and a tender texture that still slices nicely once it has rested.
It's become one of my go-to sides for holidays and gatherings. Much like my jalapeño creamed corn, it's the kind of dish that always seems to disappear first and gets requested again and again.
Ingredient Notes
A few simple ingredients do most of the heavy lifting here, creating a jalapeño corn casserole with Jiffy that's creamy and tender in the middle. You can see the full list of ingredients and exact measurements in the recipe.
- Creamed corn is what makes the casserole creamy and custardy. It gives every bite a smooth texture I can't get enough of.
- Sweet corn kernels add little bursts of sweetness and texture that balance the spice perfectly. I use either canned corn that has been drained or frozen corn.
- Fresh jalapeños give this casserole a brighter, fresher pepper flavor than canned jalapeños. I remove the ribs and seeds for a mild kick. Leave some of them intact if you want more heat.
- Canned diced green chiles add another layer of mild chile flavor. I especially like the combination of green chiles and fresh jalapeño because it gives the casserole more depth than using jalapeño alone.
- Cheddar cheese melts right into the batter for a rich, cheesy layer in every bite. For the smoothest melt, I use freshly shredded cheese.
- Jiffy corn muffin mix is my secret weapon! It binds everything together while adding that signature cornbread sweetness and soft texture.
If you're anything like me and stock up on Jiffy corn muffin mix during the holidays, chances are you've got a few extra boxes in your pantry. Put them to good use and make my tamale pie with Jiffy, it's the perfect way to turn that pantry stash into something cheesy and delicious.
How to Make Jalapeno Corn Casserole
This cheesy corn casserole comes together in one bowl, but a few small details, especially draining the corn well, mixing gently, and watching for the right doneness cues, make the difference between a soft, creamy casserole and one that turns out dense or soggy.
Step 1: Preheat the oven to 400°F and grease a 9x13-inch baking dish.
In a large mixing bowl, combine the creamed corn, drained whole corn, sour cream, chopped jalapeños, yellow onion, green chiles, melted butter, garlic powder, paprika, and lightly beaten eggs. Stir until everything is evenly distributed.
Step 2: Stir ingredients until well combined.
Step 3: Add the shredded cheddar cheese and Jiffy corn muffin mix to the bowl.
Step 4: Fold in the shredded cheddar and Jiffy corn muffin mix until just combined.
Once the dry mix goes in, avoid stirring more than necessary. Overmixing can make the finished casserole heavier and denser instead of soft and tender.
Step 5: Transfer the mixture to the prepared baking dish and spread it into an even layer, making sure the corn and jalapeños are distributed throughout so every serving gets a little of everything.
Step 6: Bake for 30 to 40 minutes, starting to check around the 30-minute mark. Mine usually takes about 35 minutes.
The top should be lightly golden, the edges should look set, and the center should no longer appear wet. A toothpick inserted near the center should come out without wet batter.
Let the jalapeno corn casserole sit for 5 to 10 minutes after it comes out of the oven. This short rest gives the center time to finish setting and makes it much easier to cut into clean slices.
Tips for the Best Jalapeno Corn Casserole
- Drain the whole corn well. If you're using canned corn, let it drain thoroughly before adding it to the bowl. Extra liquid can make the casserole too loose and slow down the bake.
- Don't overmix once the Jiffy goes in. Stir just until you no longer see dry pockets of corn muffin mix. Overmixing can make the casserole heavier and more dense instead of soft and tender.
- Control the heat. For a mild casserole, remove the jalapeño ribs and seeds. If you want more spice, leave some intact or swap part of the cheddar for pepper jack.
- Start checking early. Ovens vary, so begin checking around the 30-minute mark. Mine is usually done around 35 minutes. Look for a lightly golden top, set edges, and a center that no longer looks wet.
Serving Suggestions
For Thanksgiving or Christmas, I like to serve this cheesy corn casserole with jalapenos right next to my air fryer turkey or ham. It pairs perfectly with my Stove Top stuffing with sausage, sweet potato casserole with pecans, and yellow squash casserole.
When Easter rolls around, this easy corn casserole becomes the star of my spring table. I serve it with a glazed ham, roasted carrots, and jalapeno mac and cheese. It's the perfect way to brighten up the menu while still keeping things cozy and familiar.
Make Ahead & Storage
This jalapeno cheddar corn casserole is a great option for holiday meals and entertaining because it can be prepared ahead and the leftovers reheat well.
- Make ahead: Assemble the casserole in the baking dish, cover tightly, and refrigerate overnight. Before baking, let it sit at room temperature for about 20-30 minutes to take some of the chill off, then bake as directed. You can also bake it completely a day ahead and reheat it at 325°F until warmed through.
- Store: Let leftover corn casserole cool, then cover the baking dish tightly or transfer individual portions to an airtight container. Refrigerate for up to 4 days.
- Reheat: For a single serving, the microwave is the quickest option. For several portions, cover the casserole and warm it in a 325°F oven until heated through. Covering it helps keep the casserole from drying out as it reheats.
- Freeze: Once completely cooled, cut the casserole into individual portions and store them in a freezer-safe airtight container for up to 3 months. Thaw overnight in the refrigerator, then reheat until warmed through.
Recipe FAQs
Yes, but use about 8.5 ounces of corn muffin mix to keep the ratio of wet and dry ingredients similar. Different brands can vary in sweetness and seasoning, so the finished flavor may be slightly different. Jiffy is what I use for the slightly sweet cornbread flavor and tender texture in this recipe.
I like to keep the heat on the mild side, so I remove the seeds and ribs from the jalapenos. With the combination of fresh jalapenos and canned green chiles, it has just enough kick to make it interesting without being overpowering. If you want it spicier, leave in some of the seeds or use hot green chiles instead of mild ones.
Look for a lightly golden top, set edges, and a center that no longer looks wet. A toothpick inserted near the center should come out without wet batter. Start checking around 30 minutes; mine usually takes about 35 minutes.
It most likely needs a little more time in the oven. Continue baking until the middle looks set rather than wet, then let it rest for 5-10 minutes after removing it from the oven. The casserole will continue to firm up as it rests.
Made it? Loved it? I'd love for you to share a quick comment and star rating. Thanks, y'all! 🤠
Cheesy Jalapeno Corn Casserole
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Equipment
- 9x13" baking dish
Ingredients
- non-stick cooking spray
- 15 ounce creamed corn
- 15 ounce sweet corn drained
- 8 ounce sour cream
- 2 jalapenos chopped, seeds removed for less spice
- 1 cup onion chopped
- 7 ounce diced green chiles
- ¼ cup butter melted
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- 2 eggs lightly whisked
- 1 cup cheddar cheese shredded
- 8.5 ounce corn muffin mix I use Jiffy brand
Instructions
- Preheat the oven to 400°F and grease a 9x13-inch baking dish with non-stick cooking spray.
- In a large mixing bowl, combine the creamed corn, well-drained whole sweet corn, sour cream, jalapeños, onions, green chiles, melted butter, seasoning, and eggs. Stir until everything is well blended.
- Add the shredded cheese and Jiffy corn muffin mix to the bowl. Fold just until no dry pockets remain. Take care not to overmix as that can make the casserole dense instead of soft and tender.
- Pour the mixture into the prepared baking dish and spread evenly.
- Bake for 30-40 minutes, beginning to check around 30 minutes. The casserole is done when the top is lightly golden, the edges are set, and the center no longer looks wet. A toothpick inserted near the center should come out without wet batter. Mine usually takes about 35 minutes.
- Let the casserole rest for about 5-10 minutes after baking to help it set up and make slicing easier.
Notes
- Drain the corn well. Extra liquid from canned corn can make the casserole loose or soggy. If using frozen corn, remove any excess ice or moisture before adding it.
- Don't overmix after adding the Jiffy. Stir only until the dry mix disappears to keep the casserole soft and tender rather than dense.
- Adjust the jalapeño heat to taste. Remove the ribs and seeds for a milder casserole, or leave some in for more spice.
- Storage. Let leftover corn casserole cool, then cover the baking dish tightly or transfer individual portions to an airtight container. Refrigerate for up to 4 days.
This Jalapeno Corn Casserole Recipe is amazing, so delicious! I have made this 3 times in the last 2 weeks, my kids can’t get enough.