This Jalapeno Cheddar Cornbread Casserole is a sweet, spicy, cheesy, delectably delicious corn casserole recipe that will have your guests swoon after one bite. Make it for Thanksgiving, Christmas, Friendsgivings, potlucks and more for a tender treat to enjoy alongside a hearty and scrumptious meal.
Serve this with a Christmas margarita for a complimentary sip and mingle!
Why you’ll love this baked corn casserole recipe
Celebrates creamed corn! This is a creamy, custardy, cheesy casserole recipe bursting with pockets of corn kernels and jalapeno slices for the sweet-savory lover in all of us. It really and truly takes corn to the next level.
Takes use of some store-bought shortcuts! None of that sauteing the aromatics or vegetables before making the cornbread batter. Everything can mix and mingle all in one bowl in a few simple steps thanks to canned corn in two varieties – kernels and creamed. But the ultimate shortcut is boxed cornbread mix. My favorite is Jiffy, but there are some seriously delicious individual brands I have seen pop up at Trader Joe’s and Whole Foods.
Easy to prepare any time of year! This is a year-round cornbread recipe since it can be served with any traditional Thanksgiving, Christmas or wintertime spread of mashed potatoes, green bean casserole and candied sweet potatoes. But it is to die for with chili, soup, stews and any sort of Mexican dish you may be craving.
Ingredients for corn casserole from Jiffy
This is an easy and straightforward ingredient checklist that uses a few store-bought ingredients for easy assembly. You will need:
- Canned white corn kernels
- Canned creamed corn
- Cornbread mix – I use Jiffy!
- Egg
- Butter
- Garlic powder
- Jalapenos
- Cheddar cheese
How to make corn bake casserole
- Prep equipment: Preheat the oven to 400 F. Grease an 11 x 7-inch casserole dish and set aside.
- Make cornbread batter: In a large bowl, mix together corn kernels, creamed corn, cornbread mix, egg, butter, garlic powder, minced jalapenos (reserve slices) and cheddar cheese until well combined. Pour batter into the prepared casserole dish.
- Finish and bake: Arrange sliced jalapenos evenly over the top of the batter. Bake for 25-30 minutes, or until the edges are golden brown and the center is set.
Serving suggestions
A seriously easy corn casserole that can be served any time of year – now that’s the way to do it. Here are some of my favorite suggestions:
- Thanksgiving and Christmas: Give your turkey some corny, cheesy flair and serve it right alongside holiday mashed potatoes, sausage and herb stuffing and more.
- Cinco de Mayo: This is a Mexican casserole dish for the warmer months, too. A frozen mango margarita or frozen strawberry margarita never hurt either.
- Chilis, Soups and Stews: Make it the dipping accompaniment to chipotle turkey chili, soups and stews. I like to let some of the sweet cornbread bits fall to the bottom and enjoy them as some of my last sweet-savory bites.
How to make ahead
Looking for a way to plan ahead? Make this corn casserole with Jiffy mix up to 2 days in advance. Store wrapped in plastic wrap in the fridge. When ready to serve, remove from the fridge for at least 30 minutes. At this point, you can either serve it cold/room temperature or warm it in a 350 F oven for 20 minutes, or until the center is warmed through.
Freezer friendly and reheating instructions
The cornbread casserole can also be baked ahead and stored in the freezer for up to 3 months. Cool completely, then double-wrap in plastic wrap and cover with foil.
Thaw overnight in the fridge. Reheat in a warm 350 F oven for 20-25 minutes, or until the center is warmed through.
Recipe tips:
- Use Jiffy corn muffin mix for best results. This recipe is based on one 8.5-ounce box of Jiffy corn muffin mix. Use an equal amount of mix (by weight – about 2 1/2 cups) if using a different brand.
- Drain the corn kernels before mixing. Canned corn kernels are packed full of water and salt. Make sure to drain the corn kernels for the right texture and consistency.
- Make it mild or spicy. I left the seeds and ribs of the jalapenos intact. Remove them before mincing and slicing for a mild flavor.
- Level up the cheese. Swap out the cheddar cheese for more pronounced Monterey Jack or Pepper Jack cheese.
- Serve it warm, room temperature or cold. It’s super light and fluffy when served warm and wonderfully dense and custardy when served at room temperature or straight from the fridge. Either way, decadently delicious!
Looking for more side dish recipes? Check these out!
- Fall Harvest Salad
- Maple Roasted Brussels Sprouts
- Sweet Potato Casserole
- Creamed Spinach Recipe
- Garlic Mashed Red Potatoes
If you make this Jalapeno Cheddar Cornbread Casserole recipe, be sure to tag me on Pinterest and Instagram!
I seriously love seeing what you guys are making and sharing your creations with the College Housewife community!
Jalapeno Cheddar Cornbread Casserole
ingredients
- 1 – 15 oz can white corn kernels drained
- 1 – 14 oz can creamed corn
- 1 – 8.5- oz package cornbread mix such as Jiffy
- 1 large egg
- 1 tbsp butter melted
- ½ tsp garlic powder
- 2 jalapenos 1 minced and 1 thinly sliced
- 1 cup shredded cheddar cheese
instructions
- Prep equipment: Preheat the oven to 400 F. Grease an 11 x 7-inch casserole dish and set aside.
- Make cornbread batter: In a large bowl, mix together corn kernels, creamed corn, cornbread mix, egg, butter, garlic powder, minced jalapenos (reserve slices) and cheddar cheese until well combined. Pour batter into the prepared casserole dish.
- Finish and bake: Arrange sliced jalapenos evenly over the top of the batter. Bake for 25-30 minutes, or until the edges are golden brown and the center is set.
notes
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