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Delicious Jalapeño Poppers Corn Casserole recipe
Try this easy Jalapeño Poppers Corn Casserole recipe at your next holiday. This Jalapeño Poppers Cornbread Casserole recipe is amazing!
Prep Time
10
minutes
mins
Cook Time
45
minutes
mins
Cool
5
minutes
mins
Total Time
55
minutes
mins
Course:
Side Dish
Cuisine:
American
Servings:
10
Calories:
451
kcal
Author:
Carrie Barnard
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 1/2
cup
shredded cheddar cheese
6
slices of bacon
(cooked to a crisp and chopped)
Instructions
Preheat the oven to 350 degrees F.
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 these dry ingredients and wet ingredients in the large mixing bowl and beat until combined. The mixture will be thick.
Add to the mixing bowl, the creamed corn, the regular corn, 1 cup of the shredded cheese, and the diced jalapeños.
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.
Top the casserole with the remaining cheddar cheese and diced bacon
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:
451
kcal
|
Carbohydrates:
47
g
|
Protein:
11
g
|
Fat:
25
g
|
Saturated Fat:
14
g
|
Trans Fat:
1
g
|
Cholesterol:
84
mg
|
Sodium:
750
mg
|
Potassium:
239
mg
|
Fiber:
2
g
|
Sugar:
13
g
|
Vitamin A:
829
IU
|
Vitamin C:
5
mg
|
Calcium:
226
mg
|
Iron:
2
mg