Jalapeño Corn Casserole
Try my jalapeño corn casserole for a flavorful twist on the classic casserole. Hints of garlic balance the heat from jalapeños for an uplifting, satisfying Thanksgiving side dish. Just the right amount of spice wakes up the taste buds without burning them.
When I think of corn casseroles, the ultimate comfort food comes to mind. Yes, they taste fantastic, but there’s something more to it—something uplifting, satisfying, and pleasurable to the soul and stomach. These are just a few of my thoughts, coupled with the thoughts of hundreds of people who’ve had the pleasure of digging in.
I usually make this during the holidays, when calories don’t count… (that’s what I say to anyone who starts mentioning calories). By the way, I lightened it up a bit with less butter and no cheese. You’re welcome.
Why Add Jalapeños to Corn Casserole
How many people do you know who don’t love corn? Turn it into a casserole, and you have a holiday tradition that’s always a hit! The kids really love it, and adults fight over it, too. However, the flavor of corn is mild enough to really appreciate an extra kick.
Chopped onions, jalapeños, bell pepper, and cayenne pepper just add that extra touch of spice to take it over the top. And you can make it even easier with a store-bought or DIY Jiffy cornbread mix.
How to Make Jalapeño Corn Casserole
- Sauté the onion, jalapeños, and garlic for about a minute in butter. Then add the bell pepper, and continue cooking until the onion is translucent. (Photo 1)
- Mix the bell pepper mixture, the rest of the butter, cream-style corn, sweet corn, sour cream, eggs, cornbread mix, Creole seasoning, and optional cheese until thoroughly combined. (Photo 2)
- Pour the batter into the prepared casserole dish. Bake until the top is lightly browned—40-50 minutes, depending on your oven and pan size. (Photos 3-4)
Recipe Notes
- Throw some cooked sausage, bacon, or prosciutto into the mix before baking for a high-protein entree.
- Adjust the amount of jalapeños and cayenne to your desired heat level. More is good, and less is kid-friendly.
Make-Ahead and Storage Instructions
Enjoy this casserole on the fly by making it ahead, covering, refrigerating it, and waiting until an hour before mealtime to bake it. You could also freeze it, then thaw it overnight in the fridge, and bake it the day of.
Leftovers last in the fridge for 3-4 days or in the freezer for 4-5 months.
What Pairs With Jalapeño Corn Casserole
Any summer or fall holiday menu items go well with this casserole. BBQ pork ribs, a Thanksgiving turkey, or roasted chicken are all good. Add green beans, a salad, and dessert for a complete meal.
More Awesome Corn-Heavy Recipes to Enjoy
By Imma
This blog post was originally published in November 2016 and has been updated with additional tips and beautiful photos.
Jalapeño Corn Casserole
Ingredients
- ⅓ cup (75g) unsalted butter, softened
- ⅓ cup (50g) diced onion
- 1-2 jalapeño peppers, diced
- 1 teaspoon (5g) minced garlic
- 1 bell pepper, diced
- 1 15-ounce can cream-style corn
- 1 15-ounce can sweet corn, drained
- 1 8-ounce container sour cream
- 2 large eggs, lightly beaten
- 1 8.5-ounce box cornbread mix (see notes)
- 1 teaspoon (5g) Creole seasoning with salt (adjust to taste)
- ½ cup (60g) shredded cheddar cheese (optional)
Instructions
- Preheat oven to 350℉ (180℃). Grease a casserole dish and set it aside.
- Heat about 2 tablespoons of butter in a saucepan over medium heat, then add the onion, jalapeños, and garlic, and sauté for about a minute. Add the bell pepper, and continue cooking until the onion is translucent.
- You could also do this in the microwave by cooking the butter, onion, jalapeños, garlic, and bell pepper for 2-3 minutes.
- In a large bowl, mix the bell pepper mixture, the rest of the butter, cream-style corn, sweet corn, sour cream, eggs, cornbread mix, Creole seasoning, and optional cheese.
- Stir until thoroughly combined and pour the batter into the prepared casserole dish. Bake until the top is lightly browned—40-50 minutes, depending on your oven and pan size.
Tips & Notes:
- Replace the sour cream with Greek yogurt if worried about calories. You could also leave out the sugar, but at least a tablespoon will balance the flavors.
- So many of the ingredients already have salt that you shouldn’t need more. However, if using a salt-free seasoning, you can fry up a small spoonful in a skillet and do a taste test to make sure it has enough for you.
- DIY cornbread mix: 2⁄3 cup all-purpose flour, 1⁄2 cup yellow cornmeal, ¼-1⁄3 cup granulated sugar, 2 teaspoons baking powder, 1⁄2 teaspoon salt.
- Feel free to leave out the jalapeños and cayenne if making a kid-friendly casserole.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the ingredients used in the recipe.
Would this reheat well if I bake it the night before?
Absolutely yes. You can reheat it in the oven or microwave.
Hello! The recipe calls for 1/3 cup of butter. What do I do with the rest of the butter after using 2 tablespoons?
Oops, you add it at step 4 with the cornbread mix, corn, and other ingredients. Thanks for catching that, I’ll fix it.
I love This recipe so much! Will definitely make it every year. My family devoured it. I put 1/2tsp of cayenne and 2 jalepenos. Next year I plan to use 1tsp of cayenne and same amount of jalapeños .
Great so happy to hear this. Thanks so much.
I love this recipe
I am trying it with some ochroes today….hope it comes out good…
Hi Lisa. Hope it turned out great for you!
This a great recipe, my family likes it better than any other corn casserole recipe. I sometimes leave out the jalapenos (depending on who is eating) but it is better with. Thanks for this great recipe.
Good to know. Thanks so much.
Hi,my name is Yardley and I live in Bombay,India.My problem is that we don’t get cornbread mix or polenta here.Even,if it is available,it is very expensive as it is imported.Is there any other substitute that I can use ?????. I love the Jalapenos corn casserole recipe and would like to try it out. Thank you.
Hi Yardley!
Substitute jiffy mix with the following ingredients.
2⁄3 cup all-purpose flour
1⁄2 cup yellow cornmeal
1/4 – 1⁄3 cup granulated sugar(adjust to taste)
2 teaspoons baking powder.
1⁄2 teaspoon salt
Do let me know how it works out for you. Thanks
If I triple this recipe should I cut back on cornmeal and increase cooking time?
No, don’t cut back on the corn meal unless you want a really soft casserole.You may increase your baking time depending on the size of the pan.
I would divide it between three different pans unless you have a restaurant-sized oven.
What size casserole please?
I used 2 quart casserole .
Made this as a test run for thanksgiving and it came out great. Thanks for sharing.
Sandra, thanks for the feedback. Have a Happy Thanksgiving!