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Jalapeño Cheddar Corn Casserole

Jalapeño cheddar corn casserole bakes up tender and creamy inside, with golden edges, sweet corn, and a gentle kick of jalapeño. It comes together in one bowl and bakes in a 9x13-inch dish until the center is set.
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Prep Time 15 minutes
Cook Time 1 hour
Resting time 10 minutes
Total Time 1 hour 25 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: American
Calories: 810
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup unsalted butter melted and slightly cooled
  • 4 eggs large
  • 2 cups sour cream
  • 2 can (14.75 oz) cream-style corn
  • 2 can (15.25 oz) whole kernel corn drained
  • 2 box (8.5 oz) corn muffin mix
  • 0.5 tsp kosher salt
  • 2 jalapeños medium, seeded and finely diced
  • 2 cups sharp cheddar cheese shredded

Equipment

  • 1 9x13-inch baking dish

Method
 

  1. Heat the oven to 350°F.
  2. Grease a 9x13-inch baking dish.
  3. In a large bowl, whisk together the melted butter, eggs, and sour cream.
  4. Stir in the cream-style corn and drained corn.
  5. Stir in the corn muffin mix and salt just until combined.
  6. Fold in the jalapeños and cheddar.
  7. Spread the mixture in the prepared dish.
  8. Bake for 50 to 60 minutes, until the edges are golden, the center is set, and the center reaches 160°F.
  9. Rest the casserole for 10 minutes before serving.

Notes

For a reliable set, check the center reaches 160°F before removing the casserole from the oven. Refrigerate leftovers for 3 to 4 days or freeze for up to 3 months. Full-fat plain Greek yogurt can replace the sour cream.