Jalapeno Corn Casserole Recipe

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

5 from 1 vote

This jalapeno corn casserole combines creamed corn, sweet corn, cheddar cheese, green chiles, and Jiffy corn muffin mix for a rich, cheesy cornbread-style side dish that’s full of Tex-Mex flavor. Perfect for holiday gatherings and potlucks!

Prep Time10

Cook Time35

Total Time45

Course: Side Dish

Cuisine: Tex-Mex

Servings: servings

Calories: 272kcal

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 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.

Nutrition