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Creamy Jalapeno Corn Casserole

Creamy Jalapeno Corn Casserole

This Creamy Jalapeño Corn Casserole stays soft and creamy in the middle with cheddar throughout and a little kick from fresh jalapeño. It’s an easy side for taco tuesday, potlucks, BBQs, or the holiday table!
Print Recipe
PREP: 15 minutes
COOK: 45 minutes
REST: 10 minutes
TOTAL: 1 hour 10 minutes
Servings: 8

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
 

  1. Preheat the oven to 350°F. Lightly grease a 9 × 12-inch baking dish with butter or cooking spray.
  2. Sprinkle 2 tablespoons of the cornmeal over the bottom and sides of the dish. Set the remaining cornmeal aside for the top.
  3. Drain the whole kernel corn really well and let it sit for a few minutes so any extra liquid can run off.
  4. Cut the jalapeño in half and finely chop it. For a milder casserole, remove the seeds and inner membranes first.
  5. Thinly slice the scallions. Set aside a little of the green part for serving.
  6. Whisk the eggs briefly in a large bowl. Add the sour cream and slightly cooled melted butter, then mix until smooth.
  7. Stir in the creamed corn and drained corn.
  8. Add the cornbread mix and fold it in just until you don’t see any dry patches.
  9. Stir in the jalapeño, most of the scallions, and ¾ cup of the cheddar. Mix just enough to distribute everything evenly.
  10. Add a small pinch of salt if needed, keeping in mind that the cheddar and cornbread mix may already be fairly salty.
  11. Spread the mixture into the prepared baking dish and smooth the top.
  12. Sprinkle the remaining ¼ cup cheddar over the casserole, followed by the remaining 2 tablespoons cornmeal.
  13. Bake for about 45 minutes, until the edges are set and golden. The center should be cooked through but still soft and creamy.
  14. 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.
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