Cheesy Jalapeno Corn Casserole combines both whole kernel corn and creamed corn with sour cream, jalapenos, and cornbread mix.Tastes so good!
Course Side Dish
Cuisine Southern
Prep Time 10 minutesminutes
Cook Time 45 minutesminutes
Total Time 55 minutesminutes
Servings 8servings
Author Christin Mahrlig
Ingredients
1(11-ounce)can corn,drained well
1(14.75-ounce)can creamed corn
1(8-ounce)container sour cream
1large egg,lightly beaten
1small onion,finely chopped
1-2jalapenos,finely chopped
1/2teaspoongarlic powder
1/2teaspoonpaprika
1/2teaspoonsalt
2tablespoonsbutter,melted
1(7.5-oz)package corn muffin mix,I use Martha White
1 1/2cupsshredded sharp cheddar cheese,divided
Instructions
Preheat oven to 350 degrees. Grease a 9x13-inch casserole dish. (or you can use a smaller one but you will have to cook it longer.)
In a large bowl stir together corn, sour cream, and egg.
Mix in onion, jalapenos, garlic powder, paprika, salt, melted butter, corn muffin mix, and 1 cup cheddar cheese.
Pour into prepared casserole dish.
Bake for 30 minutes. Sprinkle cheese on top and continue to cook until set in the middle, about 15 to 20 more minutes. It is done when there is only a slight jiggle in the middle when you shake the dish.