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Jalapeno Corn Casserole
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Jalapeno Corn Casserole

Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes


  • 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


  • 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.



Lessen the heat by cutting the jalapeño pepper portion in half.