Best Easy Jalapeño Cheddar Corn Casserole Recipe
A sweet and spicy corn casserole with sharp cheddar and jalapeños, perfect for potlucks, Thanksgiving, or any gathering. Quick to prepare and always a crowd-pleaser.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 12 servings 1x
- Category: Side Dish
- Cuisine: American
Ingredients
Scale
- 2 cans (15.25 oz each) whole kernel corn, drained
- 1 can (14.75 oz) cream-style corn
- 1 box (8.5 oz) corn muffin mix (e.g., Jiffy)
- 1 cup sour cream
- 1/2 cup unsalted butter, melted
- 2 large eggs, lightly beaten
- 2 cups sharp cheddar cheese, shredded
- 2–3 fresh jalapeños, seeded and diced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder (optional)
- Extra shredded cheddar for topping (optional)
- Sliced jalapeño rounds for garnish (optional)
- Chopped fresh cilantro (optional)
Instructions
- Preheat oven to 350°F (175°C). Spray a 9×13-inch baking dish with non-stick cooking spray or grease with butter.
- Drain the canned whole kernel corn in a colander for 1-2 minutes.
- In a large mixing bowl, whisk the eggs until light and frothy, about 30 seconds.
- Add melted butter and sour cream; whisk until smooth and creamy.
- Stir in cream-style corn and drained whole kernel corn until evenly distributed.
- Sprinkle corn muffin mix over the wet ingredients and stir until just combined (a few lumps are fine).
- Fold in shredded cheddar cheese and diced jalapeños, reserving about 1/2 cup of cheese for the top.
- Season with salt, pepper, and garlic powder; stir gently.
- Pour batter into prepared baking dish and spread evenly. Sprinkle reserved cheese on top and add sliced jalapeño rounds if desired.
- Bake for 45-50 minutes, until top is golden brown and a toothpick inserted in the center comes out clean. If browning too fast, tent with foil for last 10 minutes.
- Let cool for 10 minutes before serving to set the texture.
Notes
For a gluten-free version, use a gluten-free corn muffin mix. For dairy-free, swap sour cream with coconut cream and use dairy-free cheese. Let the casserole rest for 10 minutes after baking to set. Can be assembled the night before and refrigerated; add 10-15 minutes to baking time.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 8
- Sodium: 520
- Fat: 18
- Saturated Fat: 10
- Carbohydrates: 34
- Fiber: 2
- Protein: 9
Keywords: corn casserole, jalapeño cheddar corn casserole, easy corn casserole, potluck recipe, Thanksgiving side dish, comfort food