This Jalapeno Cheddar Cornbread Casserole is a sweet, spicy, cheesy, delectably delicious corn casserole recipe that will have your guests swoon after one bite. Make it for Thanksgiving, Christmas, Friendsgivings, potlucks and more for a tender treat to enjoy alongside a hearty and scrumptious meal.
1 – 15 oz can white corn kernels, drained
1 – 14 oz can creamed corn
1 – 8.5-oz package cornbread mix, such as Jiffy
1 large egg
1 tbsp butter, melted
½ tsp garlic powder
2 jalapenos, 1 minced and 1 thinly sliced
1 cup shredded cheddar cheese
- Prep equipment: Preheat the oven to 400 F. Grease an 11 x 7-inch casserole dish and set aside.
- Make cornbread batter: In a large bowl, mix together corn kernels, creamed corn, cornbread mix, egg, butter, garlic powder, minced jalapenos (reserve slices) and cheddar cheese until well combined. Pour batter into the prepared casserole dish.
- Finish and bake: Arrange sliced jalapenos evenly over the top of the batter. Bake for 25-30 minutes, or until the edges are golden brown and the center is set.
Make Ahead: Bake and store tightly wrapped in plastic wrap for up to 2 days.
Freeze: Cool completely, double-wrap in plastic wrap, then cover with aluminum foil. Freeze for up to 3 months. Thaw overnight in the fridge.
Reheat: Remove from the fridge at least 30 minutes beforehand. Warm in 350 F oven for 20-25 minutes, or until the center is warmed through. Can also be served room temperature or cold.
Keywords: green chili, corn, batter