Jalapeño Cheddar Corn Casserole

Jalapeño Cheddar Corn Casserole

Jalapeño cheddar corn casserole bakes into thick squares with a tender, coarse cornbread-style crumb. Whole corn kernels and chopped fresh jalapeño run through the center, while cheddar mixed into the batter and added near the end forms a lightly browned top.

Corn muffin mix, creamed corn, and sour cream give this version a sliceable texture rather than a spoonable, cream-cheese-style base. Drain the whole-kernel corn well, and judge doneness by the center—not just the golden edges. Removing the jalapeño seeds and membranes, or using less chopped pepper, reduces the heat.

Ingredients for Jalapeño Cheddar Corn Casserole

• 1 box corn muffin mix (about 8.5 ounces/240g)
• 1 can creamed corn (about 14.75 ounces/420g)
• 1 can whole-kernel corn (15 ounces), thoroughly drained (about 255g drained)
• 1 cup sour cream (240g)
• 2 large eggs
• 4 tablespoons unsalted butter, melted (about 55g)
• 1 1/2 cups freshly shredded sharp cheddar, divided (170g)
• 2 medium fresh jalapeños (about 30g total); finely chop one and slice the other into thin rings
• Optional: 1/2 teaspoon garlic powder

Drain the whole-kernel corn even though the batter contains creamed corn. The kernels add texture; their canning liquid adds moisture the batter does not need.

How to Bake Jalapeño Cheddar Corn Casserole

1. Prepare the dish and peppers: Heat the oven to 350°F (175°C) and lightly grease an 8-inch square baking dish. Drain the whole-kernel corn thoroughly. Finely chop one jalapeño and cut the other into enough thin rings to garnish the finished servings. Remove the seeds and membranes for less heat.
2. Mix the batter: Whisk the eggs, sour cream, and melted butter in a large bowl. Stir in the creamed corn, drained whole corn, chopped jalapeño, corn muffin mix, 1 cup of the cheddar, and the garlic powder, if using. Mix just until combined; the batter will be thick and studded with corn. Reserve the remaining cheddar.
3. Bake the base: Spread the batter evenly in the dish. Bake uncovered for about 35 to 43 minutes, until the edges are golden and the center is mostly set. Begin checking around 40 minutes; the center will finish baking after the cheese is added.
4. Add the cheddar topping: Scatter the remaining 1/2 cup cheddar over the casserole. Bake for another 10 to 12 minutes, until the cheese is melted with a few lightly browned spots and the center looks set, with no wet or loose batter. Total baking time is usually 45 to 55 minutes. If the top darkens before the center sets, loosely shield it and continue baking.
5. Rest and serve: Let the casserole rest for about 15 minutes so the tender crumb holds together when cut. Cut into 9 squares and top each serving with a fresh jalapeño ring just before serving.

How to Avoid a Watery Center

Golden edges can appear before the middle has set. If the center still looks wet or loose, give it more time in the oven, then let the casserole rest before cutting. A deeper dish or a casserole baked straight from the refrigerator may need longer than the stated range. A larger, shallower dish makes thinner squares and may finish sooner.

Adjusting the Jalapeño Heat

Fresh jalapeños vary in heat. For a milder casserole, remove the seeds and membranes and use less chopped pepper in the batter. The fresh ring garnish can be added only to servings whose diners want it.

Serve the squares warm alongside chili or grilled meat. For another corn-muffin-mix bake, try Easy Jiffy Corn Casserole with a Golden Cheddar Top. If you prefer a creamier base instead of this sliceable crumb, see Cream Cheese Corn Casserole.

How to Store and Reheat

Refrigerate leftovers promptly in an airtight container or tightly covered baking dish for 3 to 4 days. Reheat individual squares in the microwave until hot throughout. For a larger amount, cover and warm in a 350°F oven until hot; uncover briefly at the end if the top needs refreshing.

You can assemble the casserole ahead and refrigerate it before baking. Allow extra oven time if it starts cold, and bake until the center is set. Freezing is possible, though the texture may change: cool the baked casserole fully, wrap it airtight, and freeze for up to 2 to 3 months. Thaw in the refrigerator and reheat until hot throughout.

Nutrition Information

Approximate nutrition per serving, based on 1 of 9 squares: 365 calories, 11g protein, 20g fat, and 33g carbohydrates. Approximate values per 100g: 215 calories, 6g protein, 12g fat, and 19g carbohydrates. Values vary by brand and portion size.