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Jalapeño Cheddar Corn Casserole

Jalapeño cheddar corn casserole bakes into a tender, creamy center with a lightly golden top, sharp cheddar, and finely chopped jalapeño. Made with corn muffin mix, it’s an easy 2-quart baking dish side with a tested 160°F center.
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Prep Time 10 minutes
Cook Time 1 hour
Resting 10 minutes
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 1 package (8.5 oz) corn muffin mix
  • 1 can (15 oz) whole kernel corn drained
  • 1 can (14.75 oz) creamed corn
  • 1 cup sour cream
  • 0.5 cup unsalted butter melted
  • 2 eggs large
  • 1 jalapeño medium, seeded and finely chopped
  • 1 cup sharp cheddar cheese shredded

Equipment

  • 1 2-quart baking dish

Method
 

  1. Preheat the oven to 350°F.
  2. Grease a 2-quart baking dish.
  3. In a large bowl, stir together the corn muffin mix, whole kernel corn, creamed corn, sour cream, melted butter, eggs, jalapeño, and cheddar until just combined.
  4. Spread the mixture in the prepared baking dish.
  5. Bake for 50 to 60 minutes, until the center is set and reaches 160°F on an instant-read thermometer.
  6. Let the casserole rest for 10 minutes before serving.

Notes

For the best texture, check the center with an instant-read thermometer and remove the casserole once it reaches 160°F. Refrigerate leftovers for 3 to 4 days; freezing is suitable, though the texture may soften after thawing. For a gluten-free version, use a certified gluten-free corn muffin mix.