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This cheesy Jalapeño Corn Casserole is the ultimate comfort side dish that is plate-scraping good! It’s like the cheesier, fluffier version of plain cornbread. This warm casserole is soft, buttery and actually a bit irresistible!!
This baked cornmeal dish checks all the boxes – it’s loaded with creamed corn, freshly roasted corn kernels, cheddar cheese and jalapeño for a bit of spice. The best part is, it’s a great side dish for almost any occasion – from chili night to thanksgiving dinner. It’s almost guaranteed you’ll leave the dinner with an emptied dish!
Why You’ll Love This Cheesy Jalapeño Corn Casserole
- It like cornbreads cheesier, fluffier cousin! If you love corn bread, you’re going to love this cornbread casserole. You still get the delicious corn meal flavor, fresh corn kernels in each bite and a kick of spice. The texture is softer and more moist than a slice of cornbread.
- It’s super simple to make! This recipe doesn’t use any fancy equipment or get technical. You just need a couple bowls and a spoon to mix together the batter. The hardest part is waiting for the casserole to be done!
- Pairs well with almost anything. If you’re looking for a side dish that can go well with almost anything, corn casserole is going to become you favorite go-to. Pair with meat dishes, soups, salads, a holiday party spread.
Ingredients You’ll Need for the Corn Casserole
- Flour
- Cornmeal
- Corn cobs
- Creamed corn
- Cheddar cheese
- Baking powder
- Baking soda
- Salt
- Brown sugar
- Buttermilk
- Sour cream
- Eggs
How to Make Cheesy Jalapeño Corn Casserole
Step 1. Roast corn cobs in oven.
We prefer using fresh corn because we like the fresh flavor and crispness of the kernels in the casserole. If you can’t find corn on the cob at your local grocery store, you can opt for using a can of whole corn kernels instead.
You can easily roast corn cobs in the oven. Preheat oven to a high temperature, 425ºF. Place corn with the husks straight onto the oven rack and roast for 20-25 minutes.
Remove corn from oven and cool on a cooling rack for 10 minutes. Once cooled enough to handle, you can remove the husks and slice corn kernels off the cob with a sharp knife. Collect the corn kernels in a bowl or plate and discard of the corn cob centers.
Step 2. Mix together batter.
You’re going to use a simple muffing method for mixing together your casserole. You’ll mix together your wet and dry ingredients in separate bowls and then combine them together to create your casserole batter.
For extra moisture and fluffier crumb, we added sour cream and buttermilk to the batter. Brown sugar is going to give the casserole a bit of sweetness, but the jalapeños will cut through the sweetness for a nice kick of heat.
Step 3. Bake until golden brown.
Pour the batter into a buttered skillet or baking dish and bake in a preheated oven at 350ºF for about 45-55 minutes. The edges will get crispy and to top should be golden brown.
Test doneness with a fork or toothpick.
Testing for doneness correctly is important to make sure your cake is cooked through. Poke a toothpick in the center of the loaf with a fork or tooth pick.
If it comes out clean, your cake is done. If you remove the fork and there is uncooked batter on the utensil, it needs more time to cook. Pop it in the oven for 5-10 more minutes at a time until it comes out clean.
Tips for adjusting the heat!
Not a fan of spice? No problem. You can simply adjust the heat of the casserole by removing some or all the seeds from the jalapeño. You’ll use 2 jalapeños in this dish so keeping all the seeds will be a bit overbearing.
- If you want minimal spice, remove all the seeds from each jalapeño.
- If you want medium heat, just leave a few of the seeds.
- If you want hot heat, leave seeds of one jalapeño.
Can You Make It Ahead for Holidays?
Yes! You can make and freeze this cornbread casserole. When you’re ready to serve, reheat in the oven. See storing and reheating details below!
Storing, Reheating, and Make-Ahead Tips
Before storing your corn casserole, make sure it has cooled completely.
- Refrigerator – Store in airtight container for up to 5 days. Reheat in microwave for 20-30 seconds until warm.
- Freezer – Slice into large pieces. Carefully remove the slices from the pan and wrap tightly in plastic wrap. Store in an airtight container or gallon storage bag for up to 3-4 months. Reheat in preheated 350ºF oven. Place on baking sheet and heat for 10-15 minutes until warm.
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PrintCheesy Jalapeno Corn Casserole
Description
This Cheesy Jalapeño Corn Casserole is creamy, savory, and slightly spicy—made with roasted corn, cheddar cheese, sour cream, buttermilk, and a hint of brown sugar. The ultimate warm and comforting side dish for any meal.
Ingredients
- 1 cup cornmeal
- 2 cups corn, rosted in oven
- 1 can creamed corn
- 8 oz cheddar cheese, grated
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 1/4 cup brown sugar
- 1/2 cup butter, melted
- 1 cup buttermilk
- 1/2 cup sour cream
- 2 eggs
- 2 jalapeños, seeded
Instructions
- Preheat oven to 425ºF for roasting corn cobs. Place corn with the husks on the oven rack and roast for 20-25 minutes. Remove corn from oven and cool on a cooling rack for 10 minutes. Once cooled enough to handle, remove husks and slice corn kernels off the cob and set in a bowl to add into your casserole.
- Reduce oven temperature to 350ºF. Prep a 9×13” baking dish or large skillet by greasing it with butter.
- In a bowl, combine dry ingredients – corn meal, flour, baking powder, baking soda, salt.
- In a bowl, gently whisk together eggs, buttermilk, sour cream and sour cream. Stir in corn kernels, creamed corn and cheese.
- Mix in cornmeal mixture into the wet ingredients. Fold in jalapeño pieces.
- Pour evenly into your prepped baking dish. Bake for about 45-55 minutes until the casserole has browned on the top. Option to add some more cheese on top and melt in oven for 5 extra minutes.
- Remove from oven and serve hot!
