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Judy John

Jalapeno Baked Corn Casserole Recipe

Jalapeno baked corn casserole balances sweet corn, creamy texture, and lively pepper heat. It bakes golden on top and pairs perfectly with barbecue, holidays, or weeknight meals.
Print Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 18 servings
Course: Side Dish, Snack
Cuisine: American
Calories: 236
Ingredients Equipment Method Notes

Ingredients
  

Casserole Batter
  • 2 15-oz cans whole kernel corn drained
  • 1 15-oz can cream style corn
  • 1 cup sour cream
  • 1/2 cup butter melted
  • 2 large eggs beaten
  • 1 8.5-oz box corn muffin mix
  • 2 jalapenos jalapeno peppers seeded and diced
  • 1 cup cheddar cheese shredded optional
  • 1/2 tsp salt

Equipment

  • Mixing Bowl
  • Baking Dish
  • Whisk
  • Knife
  • Cutting Board
  • Spatula
  • Oven
  • Freezer

Method
 

  1. Heat oven to 350°F and grease a baking dish.
  2. Whisk sour cream, butter, and eggs until smooth.
  3. Stir in whole corn, cream corn, muffin mix, jalapenos, salt, and optional cheese.
  4. Mix gently until combined. Batter should look thick and creamy.
  5. Spread mixture evenly into prepared dish.
  6. Bake 45 to 50 minutes until center sets and edges turn golden.
  7. Rest 10 minutes before serving so casserole slices neatly.

Notes

For softer texture, bake until center barely jiggles. For crispier edges, bake 5 extra minutes. Freeze cooled portions tightly wrapped up to 2 months. Let casserole rest before scooping for easier handling. Customize flavor with pepper jack, bacon, cilantro, or extra jalapeno. Refrigerate leftovers up to 4 days.