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Jalapeno Corn Casserole
Keyword
Jalapeno Pepper
Prep Time
15
minutes
minutes
Cook Time
1
hour
hour
15
minutes
minutes
Total Time
1
hour
hour
30
minutes
minutes
Servings
8
servings
Calories
422
kcal
Ingredients
1
can
creamed corn
15 ounce
1
can
corn
15 ounce, drained
2
jalapeño peppers
minced
1/2
cup
grated cheddar cheese
1
box
corn muffin mix
2
eggs
1
cup
sour cream
1
stick
butter
melted
Instructions
Preheat the oven to 375 degrees Fahrenheit.
In a bowl, combine the corn muffin mix, both cans of corn, butter, and the sour cream.
Beat the two eggs with a whisk and add to the bowl as well. Gently stir all ingredients together.
Add the cheese and the jalapeño, continuing to gently stir.
Butter a 11 x 7 baking dish and pour the batter into the dish.
Bake for 1 hour or until the crust is light brown.
Let the casserole cool for 15 minutes prior to serving.
Video
Notes
Lessen the heat by cutting the jalapeño pepper portion in half.
Nutrition
Calories:
422
kcal
|
Carbohydrates:
44
g
|
Protein:
9
g
|
Fat:
25
g
|
Saturated Fat:
13
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
8
g
|
Trans Fat:
0.5
g
|
Cholesterol:
96
mg
|
Sodium:
566
mg
|
Potassium:
295
mg
|
Fiber:
4
g
|
Sugar:
12
g
|
Vitamin A:
914
IU
|
Vitamin C:
10
mg
|
Calcium:
109
mg
|
Iron:
1
mg