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A slice of cheesy Jalapeño Popper Corn Casserole cornbread topped with sliced jalapeño, served on a white plate with a fork and napkin in the background.
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5 from 7 votes

Jalapeño Popper Corn Casserole

Try this easy Jalapeño Poppers Corn Casserole recipe at your next holiday. This Jalapeño Poppers Cornbread Casserole recipe is amazing!
Prep Time10 minutes
Cook Time45 minutes
Cool5 minutes
Total Time55 minutes
Course: Side Dish
Cuisine: American
Servings: 10
Author: Carrie Barnard
Cost: $10.26, $1.03 per Servings

Ingredients

  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • ½ cup white sugar
  • 1 teaspoon salt
  • 3 teaspoons baking powder
  • (8 oz 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 ½ cup shredded cheddar cheese
  • 6 slices of bacon (cooked to a crisp and chopped)

Instructions

  • Preheat the oven to 350°F. Spray a 9x13-inch baking dish (or a 2-quart baking dish) with non-stick cooking spray.
  • In a large mixing bowl, beat together 8 ounces softened cream cheese, ½ cup melted unsalted butter, and 1 large egg until smooth and well combined.
  • In a separate bowl, whisk together 1 cup all-purpose flour, 1 cup yellow cornmeal, ½ cup granulated sugar, 1 teaspoon salt, and 3 teaspoons baking powder.
  • Gradually add the dry ingredients to the cream cheese mixture and beat until combined. The batter will be thick.
  • Stir in 1 can (15 ounces) cream-style corn (do not drain), 1 can (15 ounces) drained whole kernel corn, 1 cup of the shredded cheddar cheese, and 1 seeded and diced fresh jalapeño. Mix by hand until everything is evenly incorporated.
  • Stir by hand until well combined.
  • Place in a 9X13 baking pan (or a 2 quart baking pan) sprayed with a baking pan.
  • Bake for 40-45 minutes until the center is set.
  • Sprinkle the remaining ½ cup shredded cheddar cheese and 6 slices cooked and crumbled bacon evenly over the top.
  • Bake for an additional 5 minutes to melt the cheese.
  • Let sit for 5 minutes. Serve and enjoy!

Notes

Refrigerate the leftovers in an air tight container for up to 5 days. 

Nutrition

Calories: 451kcal | Carbohydrates: 47g | Protein: 11g | Fat: 25g | Saturated Fat: 14g | Trans Fat: 1g | Cholesterol: 84mg | Sodium: 750mg | Potassium: 239mg | Fiber: 2g | Sugar: 13g | Vitamin A: 829IU | Vitamin C: 5mg | Calcium: 226mg | Iron: 2mg
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