Cheese Jalapeño Corn Casserole
Serves 6
25 mins prep
45 mins cook
70 mins total
My mom’s cheesy corn casserole is so creamy, comforting, with a little heat from the jalapeños. It’s definitely one of our family’s favorites! It’s the perfect side dish to make ahead— just assemble it beforehand and bake on Thanksgiving day!
0 servings
Preheat the oven to 350ºF. Prepare a 8"x12" baking by greasing it with oil or melted butter. In a large mixing bowl, combine the cream-style corn, whole-kernel corn, Jiffy corn muffin mix, diced onion, diced jalapeno peppers, egg, and shredded cheese. Mix just until combined. Pour the casserole mixture into the baking dish. Cube the butter into small pieces and layer them on top of the casserole mixture. Sprinkle some extra cheese on top of the butter. Cover the dish with aluminum foil and bake for the first 40 minutes. Uncover and bake for another 5-10 minutes or until the cheese on top is melted and slightly golden. Serve and enjoy warm!
