Everyone has to have corn casserole around the holidays. I know it is a tradition in our family. This year I decided to jazz it up and make a delicious Jalapeño Poppers Corn Casserole recipe. I love jalapeño poppers and I love corn casserole so I thought the two combined would be amazing! I’m not going to lie to you. This recipe turned out amazing. It is a big thicker and crumblier than your traditional casserole, but you are going to love it. It is simply backed with flavor!
You must also try Jalapeno Poppers Stuffed Pork Chops Recipe! The flavor is amazing.
Jalapeño poppers cornbread casserole recipe
Give this easy recipe a try! I know it will not disappoint!
Ingredients:
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- ½ cup white sugar
- 1 teaspoon salt
- 3 teaspoons baking powder
- 1 8 oz container of cream cheese
- 1 stick (1/2 cup) unsalted butter, melted
- 1 15 ounce can creamed style corn (do not drain)
- 1 15 ounce can corn (drained)
- 1 egg
- 1 fresh jalapeños seeded and diced (use two jalapeños if you want it spicier)
- 1 cup of shredded cheddar cheese
- 6 sliced of bacon, cooked to a crisp and chopped
How to make Jalapeño Poppers Corn Casserole recipe
- In a large mixing bowl combine soften cream cheese, butter, and egg. Beat with a mixer until combined.
- In another mixing bowl combine the flour, sugar, cornmeal, salt, and baking soda. Whisk together until combined.
- Combine the dry and wet ingredients in the large mixing bowl and beat until combined.
- Add to the mixing bowl, the creamed corn, the regular corn, shredded cheese, and the diced jalapeños.
- Stir until combined.
- Place in a 2 quart baking dish. You can also use a 9×13 pan if you want a corn casserole that isn’t so thick.
- Top with the chopped bacon.
- Bake at 350 degrees for 45 minutes until the corn casserole begins to brown.
- Allow to cool for 5 minutes and then serve.
I know you are going to love this fun Jalapeño Poppers Corn Casserole recipe. Make it for Thanksgiving for Christmas or any special occasion and impress your guests!
Print your recipe below:
Try this easy Jalapeño Poppers Corn Casserole recipe at your next holiday. This Jalapeño Poppers Cornbread Casserole recipe is amazing!
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- ½ cup white sugar
- 1 teaspoon salt
- 3 teaspoons baking powder
- (1) 8 oz container of cream cheese
- 1 stick unsalted butter, melted (1/2 cup )
- (1) 15 ounce can creamed style corn (do not drain)
- (1) 15 ounce can corn (drained)
- 1 egg
- 1 fresh jalapeños seeded and diced (use two jalapeños if you want it spicier)
- 1 cup shredded cheddar cheese
- 6 slices of bacon (cooked to a crisp and chopped)
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In a large mixing bowl combine soften cream cheese, butter, and egg. Beat with a mixer until combined.
-
In another mixing bowl combine the flour, sugar, cornmeal, salt, and baking soda. Whisk together until combined.
-
Combine the dry and wet ingredients in the large mixing bowl and beat until combined.
-
Add to the mixing bowl, the creamed corn, the regular corn, shredded cheese, and the diced jalapeños.
-
Stir until combined.
-
Place in a 2 quart baking dish. You can also use a 9x13 pan if you want a corn casserole that isn't so thick.
-
Top with the chopped bacon.
-
Bake at 350 degrees for 45 minutes until the corn casserole begins to brown.
-
Allow to cool for 5 minutes and then serve.
If you love jalapeño poppers and corn casserole you will love the two combined in this casserole!
For another easy meal idea everyone will love, try Easy Nacho Chicken Casserole.
Try these other easy casserole recipes:
Easy Sausage and Egg Breakfast Casserole Recipe
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