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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.
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 or Paula Deen’s Corn Casserole.
Table of Contents
Why Make this Corn Casserole:
This cheesy corn casserole is the best comfort food. My family loves this casserole at just about all holidays but it is easy enough for during the week too.
This spicy corn casserole is so easy to adapt to your preference. You can add extra cheese, bacon or more jalapeno peppers. This flavor is amazing and your guests will be impressed with this great side dish.
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.
For the full list of ingredients and recipe, scroll to the bottom for the recipe card.
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.
Step by Step Instructions
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.
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.
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.
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.
Fresh Jalapenos vs Canned 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.
However, you can certainly use what you prefer or have on hand. Either one will taste yummy.
Frequently Asked Questions
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.
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.
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.
More Easy Casseroles
- Easy Corn Casserole Recipe
- Easy cheesy potato casserole recipe
- Broccoli and Rice Casserole Recipe
- Cracker Barrel Sweet Potato Casserole Recipe
- Slow Cooker Corn Casserole Recipe
If you make this Jalapeno Corn Casserole Recipe, make sure to leave us a comment. We love hearing from you.
Jalapeno Corn Casserole
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
- 1/4 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 1 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!
