Jalapeno Corn Casserole is a lighter, budget-friendly side dish that feeds a crowd. Sweet yellow corn and jalapenos come together for this family favorite holiday side dish.
I typically make this for Thanksgiving or Christmas. I love my Poblano Corn Casserole but sometimes I just don’t have the extra time needed to prepare the poblano peppers. This dish also makes a 9” X 13” casserole, which is perfect for serving a hungry crowd whether it’s at a holiday gathering or backyard BBQ.
Healthier Corn Casserole
One of my mottos for moderation during the holidays (or anytime really!) is if you want to eat healthy, bring something healthy! Most corn casseroles are decadent and loaded with cream cheese and heavy cream. The cream corn in this recipe helps add that creamy sweet flavor and texture. A little bit of sugar enhances the natural sweetness of the corn, while the jalapeños add a little bit of heat which can be adjusted to your preference.
Total calories and saturated fat are reduced by not using heavy cream or cream cheese.
- Cream Corn
- All-Purpose Flour
- Baking Powder
- Salt and Pepper
- Cheddar Cheese
What kind of corn to use?
You can make Jalapeno Corn Casserole with fresh, frozen or canned yellow sweet corn. I typically use frozen corn since this recipe calls for 4 cups of whole-kernel corn. If using frozen corn, I'd recommend thawing it in the refrigerator before assembly.
Cooking times will vary based on whether your use fresh, frozen or canned corn. Using unthawed frozen corn will increase cooking time. You can always cover the casserole dish with foil to prevent over-browning. I actually recommend doing this during the last 15 minutes of cooking time.
Jalapeños and Substitutions
I like to use fresh, seeded jalapeños with the membrane removed.
You can also use canned jalapeños, hatch green Chile peppers or roasted poblano peppers.
Spiciness depends on the jalapeno, but baseline I develop my recipes for those with mild spicy tolerance. If you want to make it spicier, add more jalapeños or you could even mix in a habanero or Serrano pepper.
Simply mix all the ingredients together and bake! Makes a full 9" X 13" casserole. Budget-friendly side dish for a crowd or big family.
The corn casserole can be prepared a day in advance, refrigerated and then baked the next day.
Cooking times will vary based on whether you use fresh or frozen corn. Check casserole during the last half of baking, if it is browning too quickly, cover with foil and continue baking.
Jalapeno Corn Casserole
- 1 cup Milk
- 4 Eggs
- 4 Tbsp. Butter melted and cooled
- 1 15 oz. can Cream Corn
- ½ cup Cornmeal
- ½ cup All-Purpose Flour
- ¼ cup Sugar
- 2 tsp. Baking Powder
- ½ tsp. Salt
- ½ tsp. Pepper
- 4 cups Whole Kernel Corn
- ⅓ cup Jalapenos minced
- 1 cup Shredded Cheddar Cheese
- Preheat oven to 350°F. Grease a 9” X 13” or large oven safe cast-iron skillet and set aside.
- Whisk together milk, eggs and butter. Stir in cream corn, cornmeal, flour, sugar, baking powder, salt and pepper. Mix well.
- Fold in corn, jalapenos and shredded cheese.
- Bake at 350°F for approximately 1 hour or until center is set and casserole is golden brown. If necessary, cover with foil during the last 15 minutes of cooking to prevent browning.
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