Cheddar Jalapeno Corn Casserole
Every time I bring this Tex-Mex jalapeno corn casserole to a party, it's the first dish to disappear. This isn't your average corn casserole recipe, it's a creamy, cheesy, slightly spicy twist on the Southern classic.
What I love most is how easy it is to make. You only need one mixing bowl, simple ingredients, and about 10 minutes of prep before it bakes to golden, bubbly perfection.
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When I'm planning a holiday meal or need a potluck side, I know this jalapeno cheddar corn casserole will be a guaranteed crowd-pleaser. Similar to my jalapeno creamed corn, it's the kind of dish people will ask you to bring every single time.
About This Jalapeno Corn Casserole
I've made my fair share of corn casseroles over the years, but this creamy jalapeno corn casserole recipe has quickly become my go-to. The flavor and combination of ingredients is what makes it so special. It's comforting and a little unexpected at the same time.
This easy corn casserole with Jiffy mix is packed with flavor and texture! It starts with two types of corn - creamed corn and sweet corn kernels - for the perfect balance of smoothness and sweetness.
Fresh jalapenos, green chiles, and a touch of paprika add a gentle kick and that Tex-Mex flair I love so much. A handful of shredded cheddar and a box of Jiffy corn muffin mix give the casserole its soft, cheesy cornbread texture.
This holiday side dish has become a staple for Thanksgiving, Christmas, and Easter at our house because it fits right in alongside the classics while bringing something a little different to the table.
Ingredients Notes
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.
- Sour cream keeps this creamy jalapeno corn casserole moist.
- I remove the seeds from jalapenos to keep the heat mild, but you can leave some in if you want more spice.
- Canned mild green chiles add a subtle smokiness and extra layer of Tex-Mex flavor without making the dish too spicy.
- Cheddar cheese melts right into the batter for a rich, cheesy layer in every bite.
- 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
Step 1: In a large mixing bowl, combine creamed corn, sweet corn, sour cream, jalapeños, onions, green chiles, melted butter, seasonings, and eggs.
Step 2: Stir ingredients until well combined.
Step 3: Next, add the shredded cheddar cheese and Jiffy corn muffin mix.
Step 4: Once you add the corn muffin mix, stir just until the ingredients are combined. Overmixing can make the casserole dense instead of soft and tender.
Taste the batter before baking and adjust the seasoning if needed.
Step 5: Pour the batter into your prepared baking dish and spread it into an even layer.
Bake until the top is lightly golden and a toothpick inserted in the center comes out clean.
Step 6: Letting the casserole rest for 5-10 minutes after baking helps it set up and makes slicing easier. If you dig in too soon, it may fall apart.
Serving Suggestions
For Thanksgiving or Christmas, I like to serve this Tex-Mex corn casserole right next to my air fryer turkey or ham. It pairs perfectly with my Stove Top stuffing with sausage, bourbon sweet potato casserole, and a fresh green salad.
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.
Recipe FAQs
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.
Yes! Just assemble everything in the baking dish, cover it tightly, and refrigerate it overnight. When you're ready to bake, let it sit on the counter for 20-30 minutes to take the chill off, then bake as directed. You can also bake it completely the day before and reheat it in the oven at 325°F until warmed through.
Cool the casserole completely before covering the dish tightly with foil or transferring portions to an airtight container in the fridge for up to 4 days. To reheat, warm individual servings in the microwave.
Absolutely! Once the casserole has baked and cooled, I cut it into squares and store them in an airtight container. It freezes well for up to 3 months. When I'm ready to serve it, I thaw it in the fridge overnight and reheat in the oven until warm.
Made it? Loved it? I'd love for you to share a quick comment and star rating. Thanks, y'all! 🤠
Jalapeno Corn Casserole Recipe
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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 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, 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. Stir until combined. 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, or until the top is golden and a toothpick inserted in the center comes out clean. (Note: mine 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
- Start checking the casserole for doneness around 30 minutes - you want the top lightly golden and a toothpick inserted in the center to come out clean.
- Want it mild? Remove all the seeds and ribs from the jalapenos. Love more spice? Leave some seeds in or swap cheddar for pepper jack cheese.
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.