Cheesy Jalapeño Corn Casserole is a comforting corn casserole recipe that delivers easy one-bowl prep, golden baked texture, and a slightly spicy twist on a classic comfort side. Sweet corn, Jiffy cornbread mix, jalapeños, cheese, and sour cream bake together in the oven until fluffy and lightly crisp on top.
If you like this recipe, you may also love our Green Bean Bundles, Creamy Gouda Mac and Cheese, or our Creamy Mashed Sweet Potatoes.
Cheesy Jalapeño Corn Casserole at a Glance 🔎
- 🕒 Prep Time: 10 minutes
- ⏱️ Cook Time: 55 minutes
- 👥 Servings: 8
- 🔥 Cook Method: Oven baking
- 🍽️ Cuisine: American Comfort Food
- 👩🍳 Pair With: BBQ ribs, roasted chicken, or holiday dinners
- ⭐ Difficulty Level: Easy
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Fresh jalapeños give the casserole a mild kick without overpowering the corn. Pair it with smoked meats for a classic Southern plate. ~Jami
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Why We Love This Recipe
- Quick and Easy: Using Jiffy Corn Muffin Mix simplifies the prep time to just minutes.
- Family-Friendly: A perfect dish for weeknight dinners or holiday meals like Thanksgiving.
- Cheesy Goodness: The sharp cheddar adds a delicious creamy texture with every bite.
- Customizable: You can adjust the spice level by adding more or fewer jalapeños.
Key Ingredients
- Jiffy Corn Muffin Mix: The base of the casserole, it gives the dish a light and fluffy texture with that sweet corn flavor.
- Sour Cream: Adds creaminess and a slight tang, making the casserole moist and flavorful.
- Whole Kernel Corn: Use canned corn for convenience, but feel free to use frozen or fresh corn when in season.
- Creamed Corn: This adds a creamy texture and additional corn flavor that pairs well with the mix.
- Cheese Blend: For the cheesy top, use three cheeses to get that bold flavor. Reserve some cheese for topping!
- Jalapeños: Finely chopped jalapeños add a nice kick of spice. Reserve a small amount for topping if you like a pop of color and heat.
- Butter: Melted butter brings it all together, giving the casserole richness.
- Sugar: To enhance the corn's natural sweetness.
- Eggs: Helps bind everything, giving the casserole a light, souffle-like texture.
A full ingredient list with exact measurements can be found in the recipe card below.
Substitutions & Variations
- Jalapeños: Swap jalapeños for diced bell peppers or poblano peppers if you prefer a milder dish.
- Sour Cream: Replace sour cream with Greek yogurt for a tangier flavor and a slight boost in protein.
- Cheddar Cheese Blend: Try using gouda or mozzarella for a different cheesy flavor.
- Kid-Friendly: Omit the jalapeños for a milder version that's perfect for kids.
How to Make Cheesy Jalapeño Corn Casserole
STEP ONE: Prepare the Oven and Combine Ingredients
Preheat your oven to 375°F (190°C) and grease a 9x9-inch baking dish with butter.
In a large bowl, combine the Jiffy Corn Muffin Mix, sour cream, whole kernel corn (drained), creamed corn, cooled melted butter, sugar (if using), and whisked eggs. Stir in 1 cup of the cheese blend and the finely chopped jalapeños (reserving additional slices for topping).
STEP TWO: Mix Well
Mix ingredients together well.
STEP THREE: Assemble the Casserole
Pour the mixture into your prepared baking dish. Sprinkle the reserved cheese on top and add jalapeño slices. Optionally, add pats of butter in between.
STEP FOUR: Bake and Serve
Bake the casserole for 45-55 minutes, or until the center is set and the top is golden brown.
If you want a darker crust, broil for an additional 1-2 minutes, keeping a close eye to avoid burning. Let rest for 30 minutes before serving.
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Expert Tips for Success
👩🍳Jami's Pro Tips: Want to take this recipe to the next level? Check out my expert tips below for the best flavor, texture, and meal prep hacks!
✔️ DO Reserve some cheddar for the top to give your casserole a beautiful golden crust.
✔️ DO Add butter on top of the casserole for a crispier finish.
Storage
Store any leftover corn souffle in an airtight container in the fridge for up to 3 days. This casserole can be made ahead of time and stored in the fridge. Simply bake it on the day of your event. To reheat, place individual portions in the microwave for 1-2 minutes or bake in the oven at 350°F for 10-15 minutes until warmed through.
Jalapeño Corn Casserole with Jiffy Recipe FAQs
Yes, follow the recipe instructions up until the baking step. Cover the unbaked casserole tightly with plastic wrap or aluminum foil and store it in the refrigerator for up to 24 hours. When you're ready to serve, remove the cover and bake as instructed, adding a few extra minutes to the baking time.
To adjust the spice level in this casserole, you can either reduce or increase the amount of jalapeños used. If you prefer a milder flavor, remove all the seeds and veins from the jalapeños before chopping them, or substitute with a milder pepper, such as a poblano.
Yes, allow the casserole to cool completely before transferring it to an airtight, freezer-safe container. It can be frozen for up to 2-3 months. To reheat, thaw the casserole overnight in the refrigerator and then bake at 350°F (175°C) for about 20 minutes, or until heated through.
Related
More Corn Recipes You'll Love ♥️
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📖 Recipe
Cheesy Jalapeño Corn Casserole: Easy Jiffy Recipe
Equipment
- Mixing bowls
- 9x9-inch ceramic baking dish
- Whisk
- Spatula
- Oven mitts
Ingredients
- 1 box Jiffy cornbread mix
- 1 cup sour cream
- 1 (15 ounce) can whole kernel corn, drained
- 1 (15 ounce) can creamed corn
- 2 fresh finely chopped jalapeños reserve some for topping
- ½ cup melted unsalted butter, cooled plus 2 tablespoons extra for topping (optional)
- 2 large eggs whisked
- 1 ½ cups shredded cheese blend (cheddar, monterey jack, and Colby) reserve ½ cup for topping
- 1 tablespoon sugar optional
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9x9-inch baking dish (or soufflé dish) generously with butter.
- In a large bowl, stir together the Jiffy cornbread mix, sour cream, whole kernel corn (drained), creamed corn, cooled melted butter, sugar (if using), and whisked eggs. Fold in the finely chopped jalapeños (reserving some slices for topping) and 1 cup of shredded cheddar cheese (reserving ½ cup for topping).
- Pour the mixture into the prepared baking dish and smooth the top. Sprinkle the reserved cheddar cheese evenly over the top, then add slices of jalapeno. Optionally, distribute pats of butter on top for a richer, golden-brown crust.
- Bake for 45-55 minutes, or until the soufflé is set in the center and the top is golden brown. For an even darker crust, broil the top on high for 1-2 minutes at the end of baking, watching carefully to avoid burning.
- Let the soufflé rest for 30 minutes before serving. The top will be crispy, buttery, and full of cheesy-jalapeño flavor, while the inside remains light and fluffy.
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Notes
- Bake until the center is set but still slightly soft.
- Reserve some cheese for the top to create a golden crust.
- Allow the casserole to rest before cutting for cleaner slices.
- Chop jalapeños evenly so the spice distributes throughout the dish.
Sue Woo says
I’m taking this to a thanksgiving gathering but I want to use disposable aluminum pans. Do I need to adjust anything?
Jami Powell says
Hi Sue! We’ve never tried this in aluminum, but I've read that it does cook faster. My advice would be to start checking early. It’s ready when the edges are set, the center has a slight jiggle, a knife near the middle comes out mostly clean, and the top is light golden.
Louise says
What is the tablespoon of sugar for ? I see no mention of it in the instructions.
I plan to make this today for a gathering and will skip the sugar. Will let you know the results.
Jami Powell says
Louise, thank you for your comment! The sugar is optional and enhances the corn's natural sweetness, but skipping it works just fine if you prefer a less sweet flavor. I've made a note to update the recipe for clarity. We would love to hear how it turns out for your gathering - enjoy! 😊