Spiced-up Corn Casserole
If you love a classic corn casserole, you’re going to want to try this Spiced-Up Corn Casserole! It’s an easy corn casserole recipe with a creamy, cheesy base, sweet corn, and just the right amount of kick from jalapeños. Think of it as a fun twist on traditional cheesy corn casserole, with all the comfort-food goodness you love and a little extra flavor. It’s the perfect Thanksgiving side dish, holiday casserole, or easy side dish to serve alongside your favorite weeknight meals. Simple to make, full of flavor, and always a hit around the table!
Why I love this recipe
I admit I’m corny…and if you have been around here much you’ll agree! But all kidding aside, this casserole would be a perfect addition to your Thanksgiving menu! Plus it’s so gol dern easy! It’s pretty too…it adds a bit of sunshine to the otherwise neutral Thanksgiving plate.
Gather these ingredients
- creamed corn
- canned corn
- corm muffin mix
- butter
- sour cream
- eggs
- sharp cheddar cheese
- jalapeno
That’s it right there! I bet you have all of these ingredients in your house already.
You can pretty much just dump it all in a mixing bowl and mix it up. I like to whisk my eggs with the sour cream first, you don’t have to. After mixing the cans of corn, the jiffy mix, butter, and the sour cream & eggs together, fold in the cheese and finely chopped jalapeno. Pour into a buttered dish. Bake. Enjoy!
Already have a full table at Thanksgiving…can’t add another dish? Really? I don’t believe it! OK then print this one off for another time during the Holidays, because I know it’s going to be a new favorite! From my table to yours with love, Sheila
Spiced Up Corn Casserole
Equipment
- 1 9" round casserole or a 7×11" casserole dish
Ingredients
- 15 ounce can creamed corn
- 15 ounce can whole kernel corn, drained
- 8.5 ounce package Jiffy corn muffin mix
- 9 tbsp butter 8 are used in recipe, 1 tbsp is used to grease the dish
- 2 whole eggs
- 1 cup sour cream
- 1 whole jalapeno finely minced
- 1/2 cup grated sharp cheddar cheese
Instructions
Preheat oven to 375 degrees. Butter baking dish with 1 tbsp butter.
- Combine the cans of corn, muffin mix, and melted butter together.
- Beat eggs and add to the corn mixture with sour cream, beat with a whisk.
- Fold in grated cheese, and minced jalapeno.
- Pour batter into buttered baking dish. 11×7 or 9 inch round works well. Bake at 375 degrees for 1 hour or until middle is firm and top is lightly browned. Let sit for 10-15 minutes before serving.
The person who introduced this wonderful dish to me, this is how she likes to make it – with the jalapeños. Yummo. This is def a great dish!
The first time I had it is was sans cheese or jalapenos, I loved it that way too. But this is definitely better!!
Have you ever tried baking it in a cast iron skillet? It’s my favorite. In my archives “Kristi’s Cornbake”, if you want to check it out.
This is complete comfort to me! I love the addition of the jalepeno pepper! YUMMY!
Happy Thanksgiving to you and yours!!!