Cheesy Jalapeno Corn Casserole

Yum

Both whole kernel corn and creamy corn are combined with sour cream, an egg, onion, corn bread mix, cheddar cheese, and jalapenos for a creamy, cheesy, sweet and spicy casserole. This is a side dish that is guaranteed to make your mouth water!

Prep Time: 10 minutes | Cook Time: 45 minutes | Total Time: 55 minutes



Ingredients

  • 1 (11-ounce) can corn, drained well
  • 1 (14.75-ounce) can creamed corn
  • 1 (8-ounce) container sour cream
  • 1 large egg, lightly beaten
  • 1 small onion, finely chopped
  • 1-2 jalapenos, finely chopped
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt
  • 2 tablespoons butter, melted
  • 1 (7.5-oz) package corn muffin mix, I use Martha White
  • 1 1/2 cups shredded sharp cheddar cheese, divided

Instructions

  1. Preheat oven to 350 degrees. Grease a 9×13-inch casserole dish. (or you can use a smaller one but you will have to cook it longer.)
  2. In a large bowl stir together corn, sour cream, and egg.
  3. Mix in onion, jalapenos, garlic powder, paprika, salt, melted butter, corn muffin mix, and 1 cup cheddar cheese.
  4. Pour into prepared casserole dish.
  5. Bake for 30 minutes. Sprinkle cheese on top and continue to cook until set in the middle, about 15 to 20 more minutes. It is done when there is only a slight jiggle in the middle when you shake the dish.

Add Comment