Corn Casserole with Jalapeños

jalapeno corn casserole with jiffy mix in a baking dish

4.50 from 75 votes

Corn Casserole with Jalapeños

Make jiffy corn casserole with jalapeños! Use fresh or canned jalapeño peppers and cheddar cheese in this easy jalapeño cheddar corn casserole recipe.

Prep Time5

Cook Time45

Total Time50

Course: Side Dish

Cuisine: American

Keyword: corn casserole, corn side dish, jalapenos

Servings:

Calories: 331kcal

Author: Julie Clark

Ingredients

8 ounces Jiffy Corn Muffin mix (1 box)
15 ounces whole kernel corn (drained)
15 ounces creamed corn (not drained)
1 cup sour cream
1/2 cup melted butter
1 cup shredded cheddar cheese
2 jalapeno peppers, diced (or you can use a drained 4 ounce can of jalapeno peppers)

US Customary - Metric

Instructions

Preheat the oven to 350ºF. Spray an 8x8" baking pan with cooking spray.
In a bowl, mix all of the ingredients together and pour into the prepared baking dish. 8 ounces Jiffy Corn Muffin mix, 15 ounces whole kernel corn, 15 ounces creamed corn, 1 cup sour cream, 1/2 cup melted butter, 1 cup shredded cheddar cheese, 2 jalapeno peppers, diced
Cook uncovered for 45 minutes or until lightly browned and set in the center.

Video

Notes

Just as with our traditional corn casserole, add an egg if you'd like the casserole to hold together in more of a cornbread consistency.
Store leftovers in an airtight container in the fridge for up to 4 days.

The calories shown are based on the recipe serving 10, with 1 serving being 1/10 of the recipe. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**

Nutrition