This Cheesy Jalapeño Cornbread Casserole is the perfect combination of fluffy cornbread, creamy cheese, sweet corn, and a spicy jalapeño kick! Made easy with Jiffy Corn Muffin Mix, it’s a go-to side dish or snack that’s moist, cheesy, and full of bold flavor. Great for family dinners, potlucks, or BBQs—everyone will ask for seconds!
Ingredients
- 1 box Jiffy Corn Muffin Mix
- 2 large eggs
- ½ cup milk
- ½ cup melted butter (unsalted)
- 1 cup sour cream
- 1 cup creamed corn
- 1 cup whole kernel corn (drained)
- 1 cup shredded cheddar cheese (or Mexican cheese blend)
- 2–3 fresh jalapeños, finely chopped (remove seeds for less heat)
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt (optional, depending on taste)
- ½ cup extra cheese for topping
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9×9 inch baking dish (or similar size).
- In a large bowl, mix together the Jiffy Corn Muffin Mix, eggs, and milk until combined.
- Stir in the sour cream, melted butter, creamed corn, and whole kernel corn.
- Add the jalapeños, garlic powder, onion powder, salt, and shredded cheese. Mix everything well.
- Pour the mixture into the prepared baking dish and smooth the top.
- Sprinkle the extra cheese evenly on top.
- Bake for 30 to 40 minutes or until the top is golden and a toothpick inserted in the center comes out clean.
- Let the casserole rest for 5–10 minutes before cutting and serving.
Cook Time
- Prep Time: 10 minutes
- Cook Time: 30–40 minutes
- Total Time: 40–50 minutes
- Servings: 6–8
Tips
- For extra spice, leave the seeds in the jalapeños or add crushed red pepper.
- Want it heartier? Add cooked crumbled bacon or diced cooked chicken to the batter.
- You can substitute Greek yogurt for sour cream if desired.
- Add a dash of paprika or cumin for extra depth of flavor.
- Store leftovers in the refrigerator for up to 3 days; reheat in the oven or microwave.
Let me know if you’d like a printable version or image-style recipe card!