Jalapeños Corn Casserole- A flavorful twist on corn casserole with garlic , jalapeños , bell pepper and onion – So uplifting, satisfying and a must for your thanksgiving table.
When I think of corn casserole, I think of THE ultimate comfort food, sure they taste good, but there is something more alluring about this casserole- something uplifting, satisfying and pleasurable to the soul and stomach.
These are just a few of my thoughts about corn casserole, coupled with the thoughts of hundreds of people that have had the pleasure of digging in.
I usually make this during the holidays – when calories don’t count …(that is what I say to anyone who starts mentioning calories). By the way I lightened it a bit with less butter and no cheese.
This casserole is a holiday favorite of mind -it’s always a big hit! The kids really love it…and adults fight over it too- with so much goodies how can you turn it down!
It packs so many flavor and lends itself to so many variations – with so little work. I like my corn casserole with a southwest spin on it – chopped onions, Jalapenos, onions, bell pepper, and cayenne pepper.
Do double this recipe, if you are cooking for a large crowd.
Throw some prepared sausage, bacon, or prosciutto on top, for those of you that want protein and salty garnish.
Enjoy it!
Notes
- For heat you can use 1 teaspoons cayenne pepper and omit Jalapeños entirely
- Here’s a great substitute for Corn Mix
- 2⁄3 cup all-purpose flour
- 1⁄2 cup yellow cornmeal
- 1/4 -1⁄3 cup granulated sugar
- 2 teaspoons baking powder
- 1⁄2teaspoon salt
Corn Casserole
Ingredients
- 1-2 Jalapenos peppers diced
- 1 bell pepper diced
- 1/3 cup diced onion
- 1 teaspoon minced garlic
- 1 15 oz can cream style corn
- 1 15 oz can sweet corn drained
- 1/3 cup 75grams unsalted butter softened
- 1 8 oz container Sour cream
- 2 large eggs slightly beaten
- 1 8.5 oz box cornbread mix (any variety)
- 1 teaspoons creole Salt or more Adjust to taste
- 1/2 cup cheddar cheese optional
Instructions
- Preheat oven to 350 degrees F. Grease casserole bowl and set aside
- Heat a sauce pan with about 2 tablespoons butter , then add onion, jalapeños pepper, garlic , saute for about a minute , followed by bell pepper.
- You can do this in the microwave too - 2-3 minutes.
- In a large bowl, corn bread mixl, sweet corn , cream style corn, eggs, bell pepper mixture, sour cream and cheese. Cheese is optional here.
- Stir in corn mixture into prepared casserole and bake until top is lightly brown about 40 – 50 minutes depending on your oven and pan
Nutrition Information:
Shelly Freiberger says
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.
ImmaculateBites says
Good to know. Thanks so much.
yardley pal says
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.
ImmaculateBites says
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
B.J. says
If I triple this recipe should I cut back on cornmeal and increase cooking time?
ImmaculateBites says
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.
Diana Starr Daniels says
What size casserole please?
ImmaculateBites says
I used 2 quart casserole .
Sandra says
Made this as a test run for thanksgiving and it came out great. Thanks for sharing.
Africanbites says
Sandra,thanks for the feedback.Have a Happy Thanksgiving!