Cheesy Jalapeno Corn Casserole

Square of jalapeno corn casserole on a spatula getting removed from the baking dish.

5 from 1 vote

This easy jalapeño corn casserole is creamy, cheesy, and slightly spicy with sweet corn, cheddar, green chiles, fresh jalapeños, and Jiffy corn muffin mix. It comes together in one bowl with just 10 minutes of prep, making it an easy side dish for holidays, potlucks, and family dinners.

Prep Time10

Cook Time35

Total Time45

Course: Side Dish

Cuisine: Tex-Mex

Servings: servings

Calories: 270kcal

Author: Angela Lietzke

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.

Nutrition