This jalapeño corn casserole is creamy, cheesy, and packed with sweet corn flavor and a gentle kick of heat. With a soft, spoonable center and a golden, slightly crisp top, it’s the ultimate comfort side dish for holidays, BBQs, or weeknight dinners. Easy to make and always a crowd favorite.
Sherry Hour
Family of 6
15 minutes
60 minutes
Casserole
1 can sweet corn, drained and rinsed
1 can creamed corn (see alternative below if unavailable)
1 cup dry cornbread mix
1 cup sour cream (or Greek yogurt)
1/3 cup melted butter
2 eggs, beaten
Salt, a few pinches
Jalapeños, diced (remove seeds for less heat)
Green onions, diced
Freshly shredded cheddar cheese
In a large mixing bowl, combine the sweet corn, creamed corn, eggs, sour cream, cornbread mix, melted butter, and salt. Whisk until smooth.
Fold in the jalapeños, green onions, and cheddar cheese.
Pour the mixture into a greased baking dish. Top with extra jalapeños, green onions, and shredded cheese.
Bake at 350°F for 45–50 minutes, until set in the center and golden on top.
Let cool for 10 minutes before slicing. Enjoy!
