Jalapeno Corn Casserole Recipe: Easy and Delicious

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Jalapeno Corn Casserole Recipe is super easy to throw together and really delicious. The sweet corn combines with the hot jalapeno peppers for a tasty casserole.

A serving of jalapeno corn casserole on a plate

I decided to jazz up traditional corn casserole with a little heat. This new recipe has just enough heat to really spice things up. My kids will still eat it even if we have added Jalapeno to this recipe.

We love making Casserole Recipes for many occasions including Thanksgiving and Christmas. This simple ingredient casserole is a family favorite. Check out more of favorites to complete your holiday meal – Jalapeno Popper Corn Casserole, Hashbrown Casserole or Paula Deen’s Corn Casserole.

Ingredients

Jiffy Corn Muffin Mix – You can always use our Best Jiffy Cornbread Recipe as any substitute.
Creamed Corn – Try our Easy Creamed Corn Recipe for an easy swap.
Jalapenos – I usually use jarred jalapeño peppers for this recipe but fresh jalapeños work great too! I prefer jarred because they are softer and blend easily into the corn casserole mixture.

For the full list of ingredients and recipe, scroll to the recipe card.

How to Make Jalapeno Corn Casserole with Jiffy

Step 1 – Preheat the oven to 400 degrees. While the oven is preheating, spray a 9X13 pan with cooking spray and set aside.

Step 2 – Beat the eggs together in a large mixing bowl.

Adding in the remaining ingredients to the mixed eggs in a bowl

Step 3 – Stir in the creamy corn and whole corn and Jiffy corn mix. Then add the green chilis, diced jalapenos and jalapeño juice. Then mix half of cup of shredded cheddar cheese. Make sure this is well combined.

Spreading the corn casserole into the baking dish

Step 4 – Pour this mixture into the prepared casserole dish and bake until the casserole is cooked through.

Step 5 – Once the jalapeno cheddar corn casserole has finished cooking in the baking dish, add the remaining cheddar cheese on top. Let this cook for a few more minutes to melt the cheese.

Jalapeno Corn Casserole in a baking dish

Review Pin Print

Jalapeno Corn Casserole

4.91 from 11 votes

Jalapeno corn casserole recipe is easy to make and so tasty. The sweet corn combines with the jalapeno peppers for a tasty casserole.

Prep Time 10

Cook Time 35

Total Time 45

Servings 9

Cuisine American

Course Side Dish

Calories 273

Author Carrie Barnard

Ingredients

▢ 1 Package Jiffy Corn Muffin Mix 8.5 oz
▢ 1 can Creamed Corn 15 oz
▢ 1 can Whole Kennel Corn 15 oz, drained
▢ 2 eggs
▢ 1 can green chilis 4 oz
▢ 1 Tbsp Jarred Jalapeños diced
▢ ¼ cup of the Jalapeño juice from the Jar
▢ 8 oz Cheddar Cheese Shredded

Instructions

Preheat the oven to 400 degrees F and spray a 9X13 pan with non-stick cooking spray.
Beat the eggs together in a large bowl.
Stir in the cream corn, whole corn, Jiffy corn mix, green chilis, diced jalapeños, jalapeño juice and half of the cheddar cheese.
Pour this mixture into the 9X13 baking pan and bake for 25-30 minutes until the casserole is cooked through.
Top with the remaining cheddar cheese and cook for an additional 5 minutes to melt the cheese.
Serve warm and enjoy!

Recipe Notes

Expert Tips

Combining Ingredients – When combining ingredients make sure to not overmix. It could cause the casserole to be dry.

Prepare Baking Dish – We recommend preparing baking dish by spraying with cooking spray. This helps to easily serve casserole and for cleanup.

Slow Cooker – This corn casserole can be made in the slow cooker if you prefer. Cook on low for about 3 hours. Cooking time will vary.

Make Ahead – Assemble the casserole as instructed and bake as normal. Cover with aluminum foil and store in fridge. When ready to enjoy, allow the casserole to come to room temperature. Bake at 350 covered for 15 minutes. Remove the foil and bake for another 10 minutes or until the casserole is heated.

Substitutions and Additions

Change Cheese – Sharp cheddar is delicious in this cheesy jalapeno corn casserole. But we have also used mild cheddar, pepper jack, Colby and anything else we had on hand.

Cornbread– The recipe calls for Jiffy mix but you can also use this delicious homemade cornbread recipe. It’s yummy and also perfect in this casserole.

Sour cream– You can also add a ½ cup of sour cream to the corn casserole mixture.

Frozen Corn – You can also use frozen corn or fresh sweet corn works great too.

Veggies – Feel free to add in veggies to this casserole. Green bell peppers or red bell peppers are great additions.

Add Meat – This casserole is even delicious with the addition of ground beef or cooked shredded chicken.

Nutrition Facts

Calories 273kcal, Carbohydrates 30g, Protein 10g, Fat 13g, Saturated Fat 7g, Trans Fat 1g, Cholesterol 63mg, Sodium 587mg, Potassium 156mg, Fiber 3g, Sugar 8g, Vitamin A 411IU, Vitamin C 9mg, Calcium 210mg, Iron 1mg

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Frequently Asked Questions

Why is My Corn Casserole Soup?

If your corn casserole turns out soupy it maybe caused from the extra moisture in your whole kernel corn. Make sure you drain the corn completely before mixing with the other ingredients.

What is the Difference between Corn Casserole and Corn Pudding?

The difference between the two is the consistency. Corn pudding has a creamy and loose texture and corn casserole has a thicker texture. Adding in the cornbread mixture helps with holding the cornbread casserole shape.

How do you Store Corn Casserole

To store, make sure that your corn casserole has cooled to room temperature. Cover the leftovers in the casserole dish with plastic or place in an airtight container. The casserole will last about 3-5 days in the refrigerator.