Jalapeno Corn Casserole

This jalapeño corn casserole is easy to prepare, packed with cozy flavors, and a great addition to your weekend meal or Thanksgiving menu.

Course Side Dish

Cuisine American, Tex-Mex

Prep Time 10

Cook Time 45

Servings Servings

Calories 275kcal

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.

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.