Cheesy Jalapeño Corn Casserole: Easy Jiffy Recipe
Cheesy Jalapeño Corn Casserole is an easy Jiffy corn casserole recipe with one-bowl prep and make-ahead convenience for holiday dinners and weeknight meals. Sweet corn, creamed corn, sour cream, and a three-cheese blend bake into a fluffy, spoonable cornbread casserole with a mild jalapeño kick.
Servings: 8
Calories: 397kcal
Equipment
- Mixing bowls
- 9x9-inch ceramic baking dish
- Whisk
- Spatula
- Oven mitts
Ingredients
- 1 box Jiffy Corn Muffin 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 unsalted butter (melted and cooled)
- 2 tablespoons unsalted butter (cut into small pats, 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 Corn Muffin 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 cheese blend (reserving ½ cup for topping).
- Pour the mixture into the prepared baking dish and smooth the top. Sprinkle the reserved cheese blend 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 15 to 30 minutes before serving. The top will be crispy, buttery, and full of cheesy-jalapeño flavor, while the inside remains light and fluffy.
Notes
Cooking Notes
Mix the batter until just combined so the casserole stays light and tender. Let the casserole rest after baking so it sets properly.
Tips for Best Results
- 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.
Nutrition
Calories: 397kcal | Carbohydrates: 24g | Protein: 9g | Fat: 29g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 119mg | Sodium: 411mg | Potassium: 108mg | Fiber: 2g | Sugar: 9g | Vitamin A: 870IU | Vitamin C: 0.3mg | Calcium: 164mg | Iron: 1mg
