Take pleasure in this spicy jalapeo cornbread casserole.
| Prep Time: | 15 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr |
| Servings: | 8 |
Ingredients
- 1 (15 ounce) can whole kernel corn, drained
- 1 (15 ounce) can cream-style corn
- 1 (8.5 ounce) package corn muffin mix
- 1 cup sour cream
- ½ cup unsalted butter, melted
- ¼ cup diced pickled jalapeno pepper slices
- 1 pinch salt
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking pan.
- Stir together whole kernel corn, cream-style corn, muffin mix, sour cream, melted butter, jalapeño peppers, and salt in a large bowl until combined. Pour batter into the prepared baking pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 60 minutes.
Nutrition Facts
| Calories | 376 kcal |
| Carbohydrate | 43 g |
| Cholesterol | 44 mg |
| Dietary Fiber | 4 g |
| Protein | 6 g |
| Saturated Fat | 12 g |
| Sodium | 834 mg |
| Sugars | 4 g |
| Fat | 22 g |
| Unsaturated Fat | 0 g |
Reviews
this is our favorite corn casserole / bread! So easy to make and so delicious!
5 stars! This is the best corn casserole I’ve ever had and it didn’t have added sugar. Followed as written and made in a 10 x 10 pan. Yummy!! Perfect balance of sweet heat!
I didn’t change a thing. This was a huge hit last time I served and I am serving it again for mothers day.
This was a good recipe, but if you don’t get spicy enough fresh jalapeños, you might want to use have fresh and half jarred. The only changed I made was adding 3/4 cup of shredded cheddar cheese and I left out the salt. I would totally make this again! Thanks for a great recipe!