A corn casserole is one of those dishes that works well as either a filling meal or as tasty side. And for us, of course, it’s even better when it’s spiced up! It adds an edge to this feel-good food.
This is one very versatile dish. For a classic combination, serve it alongside roasted turkey or baked ham. It also goes well with grilled meats such as chicken, steak, or pork. If you’re looking for a vegetarian option, consider pairing it with a hearty salad or roasted vegetables. For a Mexican-inspired meal, serve corn casserole with tacos or enchiladas. It’s also a great side dish for barbecue meals, especially when paired with baked beans and coleslaw.
The jalapeño peppers bring a light medium heat to the casserole. Control the heat by increasing or lessening the amount you use. Or you could opt for substituting in serrano peppers for a significant spicy upgrade.
See it being made:
Like this recipe? You’ll love these too:
- Easy Jalapeño Cornbread Muffins: These muffins are the perfect size and shape for grab-and-go barbecues.
- Homemade Texas Caviar: A fun name for a tasty mix of corn, beans, and chilies—perfect as a side or as a chunky salsa with tortillas.
- Spicy Corn On The Cob: Add some boldness to that sweet corn. So good.
Jalapeno Corn Casserole
Ingredients
- 1 can creamed corn 15 ounce
- 1 can corn 15 ounce, drained
- 2 jalapeño peppers minced
- 1/2 cup grated cheddar cheese
- 1 box corn muffin mix
- 2 eggs
- 1 cup sour cream
- 1 stick butter melted
Instructions
- Preheat the oven to 375 degrees Fahrenheit.
- In a bowl, combine the corn muffin mix, both cans of corn, butter, and the sour cream.
- Beat the two eggs with a whisk and add to the bowl as well. Gently stir all ingredients together.
- Add the cheese and the jalapeño, continuing to gently stir.
- Butter a 11 x 7 baking dish and pour the batter into the dish.
- Bake for 1 hour or until the crust is light brown.
- Let the casserole cool for 15 minutes prior to serving.