The only difference between this corn casserole recipe and the traditional one is the addition of jalapeño pepper and cheddar cheese. After the feedback from our readers, we decided to give it a try. Not sure if I'll ever again go without the cheese and the kick! (You can double the recipe as I did in this picture.)
jalapeño cheesy corn casserole
This makes for an ultra creamy version of corn casserole thanks to the addition of cheddar cheese. Be sure to clean out all the seeds in the jalapeño for a milder "kick" to your dish.
8 oz sour cream
1 can creamed corn (16 oz)
1 can whole corn kernels (16 oz), drained
2 eggs beaten
1 stick of butter, melted
1 box corn muffin mix
1 cup grated cheddar cheese
1 to 2 jalapeño peppers, seeded
Preheat oven to 350 degrees. Finely chop the jalapeño, leaving a few sliced pieces for garnish.
In a large bowl, stir together the cans of corn, eggs, corn muffin mix, melted butter, sour cream, cheese and jalapeño pepper. Pour into a greased 9x11 casserole dish or a 10-inch cast iron skillet.
Bake uncovered for approximately 45 minutes or until golden brown. It should pop up like a soufflé. Garnish with sliced peppers. Serve immediately.