Cheesy Jalapeno Corn Casserole
Cheesy Jalapeno Corn Casserole combines both whole kernel corn and creamed corn with sour cream, jalapenos, and cornbread mix.Tastes so good!
Servings: 8 servings
Ingredients
- 1 (11-ounce) can corn drained well
- 1 (14.75-ounce) can creamed corn
- 1 (8-ounce) container sour cream
- 1 large egg lightly beaten
- 1 small onion finely chopped
- 1-2 jalapenos finely chopped
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 2 tablespoons butter melted
- 1 (7.5-oz) package corn muffin mix I use Martha White
- 1 1/2 cups shredded 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.
Notes
If you want to use fresh corn in this recipe, use 1 1/2 cups of fresh corn kernels in place of the 11-ounce can of corn.
Nutrition
Calories: 350kcal