Jalapeño Cornbread Casserole
This Jalapeño Cornbread Casserole is creamy, cheesy, and packed with creamed corn and just the right amount of heat! This easy side dish is perfect for holidays, potlucks, BBQs and family dinners.
Jalapeño Creamed Corn Casserole.
If you love classic cornbread but want to take it up a notch, this Jalapeño Cornbread Casserole is about to become your new favorite side dish.
It’s creamy, cheesy and has just the right amount of heat from fresh jalapeños baked right into every bite.
This recipe pairs perfectly with BBQ ribs or pulled pork, a big bowl of hearty chili, juicy grilled chicken, or even as a flavorful side for taco night.
It’s perfect for holidays, potlucks, BBQs, taco night, or anytime you need a comforting crowd-pleaser.
Ingredients
2 (8.5 oz) boxes cornbread mix
2 (15 oz) cans creamed corn
2 cups sour cream
2 eggs
¾ cup butter, melted and cooled
2 cans whole kernel corn, drained
2 cups shredded cheddar cheese, divided
½ cup chopped jalapeño peppers, plus more for topping
Instructions
1. Preheat oven to 350°F. Grease a 9×13-inch baking dish with nonstick cooking spray.
2. In a large bowl, stir together cornbread mix, creamed corn, sour cream, eggs, and melted butter until well combined.
3. Fold in the drained corn kernels, 1 cup of the shredded cheddar cheese, and chopped jalapeños.
4. Spread mixture evenly into prepared baking dish. Sprinkle the remaining 1 cup of cheddar cheese over the top and arrange additional jalapeño slices on top.
5. Bake for 55-60 minutes, or until the center is set and edges are golden brown.
6. Let cool for 10 minutes before slicing and serving.
If you love this Jalapeño Cornbread Casserole, be sure to try my Jalapeño Popper Pigs in a Blanket and Mini Pretzel Dogs for more easy, crowd-pleasing party food favorites!
📌 Save this recipe card or pin it for later - and let me know in the comments if you try them! I’d love to see how yours turn out!
