This Jalapeno Corn Casserole recipe is perfect for a warm, cozy, effortless dinner in cold weather. It's quick and easy to prepare, loaded with jalapeño flavors, and a great side dish to add to your Thanksgiving to-do list.
It's become an unspoken tradition in our family to serve jalapeño corn casserole during our Thanksgiving dinners.
Simply mix all the ingredients, place them in the dish, and bake for 45 minutes. You've just made a delicious side dish everyone will appreciate(like this jalapeno cheese sticks)!
The dish is packed with crunchy and chewy textures, rich jalapeño flavors, and a hint of mild sweetness from the corn muffin mix, making it a great side dish to make throughout the winter.
This jalapeno corn casserole is a freezer-friendly recipe, too, and can be made ahead-reheat it just before serving.
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Why You Will Love This Recipe
⭐️It's packed with a combination of corn and jalapeno flavors.
⭐️All you need is chop the jalapeno, toss the ingredients, and bake it.
⭐️Make-ahead and freezer friendly!
Ingredients
- Jiffy Corn Muffin Mix: This works wonderfully for this jalapeno corn casserole recipe. However, if you prefer, you can substitute it with a cornmeal mix.
- Creamed Corn: I've used store-bought canned creamed corn.
- Corn kernels: If you're using canned corn, drain it before adding. For frozen corn, make sure to thaw it first. Remove the kernels and have them ready if you're using fresh corn.
- Jalapeños: If you love jalapeño flavors as much as I do, add at least a quarter cup of finely chopped jalapeños to get the flavor in every bite. Remove the seeds and ribs to reduce the heat(see below for detailed instructions).
- Sour Cream: Adds a tangy note and gives the casserole a luscious texture. You can also opt for plant-based yogurt as a substitute.
- Melted Butter: Make sure the butter is melted. You can also substitute it with vegetable oil.
How To Make Jalapeno Corn Casserole
- Preheat the oven to 350°F and grease a 9x13-inch baking dish. Add all the ingredients to a large bowl and stir well until mixed.
- Pour the mixture into the prepared baking dish and smooth the top.
- Garnish with jalapeno slices.
- Bake for 45-50 minutes, until the top is golden brown and the edges start to brown. Serve jalapeno corn casserole warm.
♨️How to Adjust the Heat
This jalapeño corn casserole has a gentle heat since we've removed all the seeds and only used the jalapeño flesh.
You can adjust the heat level by changing the quantity of chopped jalapeños and removing the seeds and membrane(which holds most of the heat).
If you prefer a spicy version, increase jalapeños and chop it with its seeds for fuller heat.
Storage & Reheating
The leftovers can be reheated the next day for a delicious side dish. Additionally, you can repurpose the leftover jalapeño corn casserole to make stuffed peppers or soup.
- Store in the refrigerator for up to five days or in the freezer for about two months.
- Place frozen casserole in the refrigerator overnight or use the defrost setting in the microwave.
- Reheat in the oven at 350°F for about 20 or until it turns warm at the center. You can also gently reheat it in the microwave(cover it with a damp paper towel to prevent it from drying).
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Top Tip
Melt the butter before adding it to the casserole to ensure it gets evenly distributed throughout the mixture.
FAQ
Yes, you can bake this up to two days before and refrigerate it. When you're ready to serve it, reheat it in the oven at 350°F for about 20 minutes or until the center turns warm.
This dish has a gentle heat. For more ideas on adjusting the spiciness, refer to the section above on "How to Adjust the Heat."
It has a soft, creamy texture. If you prefer a firmer consistency, add two beaten eggs to the mixture. During the last 10 minutes of baking, add grated cheddar cheese for a cheesy alternative.
You can serve it with grilled meats, roasted turkey, tacos, enchiladas, or a warm spiced cider drink.
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know your thoughts in the 📝 comments section below the recipe.
📖 Recipe
Jalapeno Corn Casserole
Ingredients
- 8.5 oz corn muffin mix
- 15 oz creamed corn
- 15 oz whole kernel corn drained
- 6 jalapeños finely chopped (see notes 1)
- ½ cup sour cream
- ¼ cup butter melted
Instructions
- Preheat oven to 350°F. Grease a 9x13-inch baking dish.
- In a large bowl, add the Jiffy corn muffin mix, creamed corn, drained whole kernel corn, finely chopped jalapeños, sour cream, and melted butter.
- Stir well until all the ingredients are combined.
- Pour the mixture into the prepared baking dish and smooth the top.
- Bake for 45-50 minutes, or until the top is golden brown, the edges start to brown, and the center is set.
- Let the casserole cool slightly and serve warm.
Notes
- Adjust the heat by adding more jalapeños with seeds for spiciness or removing seeds for a milder dish.
- Leftovers can be stored in the refrigerator for up to 5 days or frozen for 2 months.
- They can also be reheated in the oven at 350°F until warmed or used in the microwave with a damp paper towel to prevent drying.
- Make-ahead friendly-prepare and refrigerate up to 2 days in advance, then reheat before serving.
Nutrition
Additional Info
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Saks says
Good recipe
Sujatha Muralidhar says
Thank you!