This corn casserole is one of those sides that somehow fits everywhere. I’ll make it for Taco Tuesday, bring it to a BBQ, and then happily put it on the Thanksgiving table a few months later!
The middle stays soft and creamy, and the cheddar gives it that extra richness that makes the whole thing feel a little more comforting. Then the jalapeño comes in with just enough heat to keep every bite interesting.
And I looove how easy it is to throw together. Most of the work is just mixing everything in a bowl, then the oven takes over. Very useful when dinner already has enough going on haha.
Why You’ll Love This Creamy Jalapeño Corn Casserole
- Creamy in the middle, golden around the edges. The center stays soft and spoonable, while the edges set up nicely and get a little color in the oven.
- Cheddar and jalapeño make it more interesting. The cheese adds richness, while the jalapeño gives the casserole a little kick without taking over the whole dish.
- Easy to adjust the heat. Remove the jalapeño seeds and membranes for a milder casserole, or leave some in if you want a little more spice.
- Great for holidays and potlucks. It works just as well on a Thanksgiving table as it does at a BBQ or casual get-together.
- Simple one-bowl prep. Most of the casserole comes together in one bowl before you spread it into the baking dish and let the oven take over.
Creamy Jalapeno Corn Casserole
Ingredients
- 14 ounces well-drained whole kernel corn
- 1 14.75-ounce can creamed corn
- 1 8.5-ounce box cornbread mix
- ¾ cup + 1 tablespoon sour cream
- ½ cup unsalted butter melted
- 2 large eggs
- 1 cup shredded sharp cheddar cheese
- 1 medium jalapeño
- 3 scallions
- ¼ cup fine cornmeal
- Salt as needed
- Butter or cooking spray for greasing the baking dish
Instructions
- Preheat the oven to 350°F. Lightly grease a 9 × 12-inch baking dish with butter or cooking spray.
- Sprinkle 2 tablespoons of the cornmeal over the bottom and sides of the dish. Set the remaining cornmeal aside for the top.
- Drain the whole kernel corn really well and let it sit for a few minutes so any extra liquid can run off.
- Cut the jalapeño in half and finely chop it. For a milder casserole, remove the seeds and inner membranes first.
- Thinly slice the scallions. Set aside a little of the green part for serving.
- Whisk the eggs briefly in a large bowl. Add the sour cream and slightly cooled melted butter, then mix until smooth.
- Stir in the creamed corn and drained corn.
- Add the cornbread mix and fold it in just until you don’t see any dry patches.
- Stir in the jalapeño, most of the scallions, and ¾ cup of the cheddar. Mix just enough to distribute everything evenly.
- Add a small pinch of salt if needed, keeping in mind that the cheddar and cornbread mix may already be fairly salty.
- Spread the mixture into the prepared baking dish and smooth the top.
- Sprinkle the remaining ¼ cup cheddar over the casserole, followed by the remaining 2 tablespoons cornmeal.
- Bake for about 45 minutes, until the edges are set and golden. The center should be cooked through but still soft and creamy.
- Let it rest for 10 minutes before serving. Finish with the reserved scallion greens and serve hot or warm.
Notes
- No creamed corn? You can make a quick substitute by roughly blending canned corn with a little of its liquid. If it still seems too thick, add a small splash of milk or cream until it looks creamy but not runny.
- Drain the corn well. Extra liquid can make the casserole looser than intended.
- Let the butter cool slightly. You don’t want very hot melted butter hitting the eggs.
- Don’t overmix the cornbread mix. Fold it in only until the dry patches disappear so the casserole stays soft rather than heavy.
- Control the heat. Remove the jalapeño seeds and membranes for a milder casserole, or leave some in if you like more kick.
How to Make Creamy Jalapeño Corn Casserole
This one is very easy to put together, and most of the work is just mixing everything in the right order. You can find the full ingredient amounts and exact measurements in the recipe card above.
Gather all of your ingredients.
Prep the baking dish. Grease the dish, then sprinkle 2 tablespoons of cornmeal over the bottom and sides. Save the rest for the top.
Drain the corn well. Let the whole kernel corn sit for a few minutes after draining so any extra liquid can run off. Too much moisture can make the casserole looser than you want.
Prep the jalapeño and scallions. Finely chop the jalapeño and slice the scallions. If you want less heat, remove the jalapeño seeds and membranes first! Save a little of the green scallion tops for serving.
Mix the wet ingredients. Whisk the eggs, then stir in the sour cream and melted butter. Let the butter cool slightly first so it isn’t piping hot when it hits the eggs.
Add the creamed corn. Stir the creamed corn into the wet mixture until combined.
Add the whole corn and cornbread mix. Add the well-drained corn and cornbread mix, then fold everything together just until no dry patches remain. This is one of those moments where doing LESS is actually better haha.
Add the cheddar and jalapeño. Fold in the chopped jalapeño, most of the scallions, and ¾ cup of the cheddar. Mix just enough to spread everything through the batter.
Fill the baking dish. Spoon the mixture into the prepared dish and smooth the top. Sprinkle over the remaining cheddar, then finish with the rest of the cornmeal.
Bake until golden. Bake at 350°F for about 45 minutes. The edges should look set and lightly golden.
Let it rest. Give the casserole about 10 minutes before serving so it can settle slightly without losing that creamy center. Finish with the reserved scallion greens.
Storage and Make-Ahead
Make ahead: You can assemble the casserole up to 1 day ahead. Cover the baking dish and refrigerate it before baking. When you’re ready, just bake it straight from the fridge and give it a little extra time since the center will be colder.
Store leftovers: Keep leftovers covered in the refrigerator for up to 3–4 days.
Reheat: Warm individual portions in the microwave, or reheat a larger amount in a 350°F oven until heated through. Cover loosely with foil if the top starts browning too much!
Freeze: You can freeze baked corn casserole, but the texture may be a little softer after thawing… For best results, let it cool completely, wrap it well, and freeze for up to about 2 months. Thaw overnight in the refrigerator before reheating.
More Thanksgiving Recipes We Love
If you’re planning the Thanksgiving table, you can pair this Creamy Jalapeño Corn Casserole with sausage apple stuffing muffins, honey maple roasted carrots, or sweet potato casserole with marshmallows and have a pretty solid spread going already haha.
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