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- 2 cans (15 oz each) sweet corn, drained - 1 can (15 oz) creamed corn - 1 cup sharp cheddar cheese, freshly shredded - 2 jalapeños, finely diced (seeds removed for a milder flavor, if preferred) - 1 cup whole milk - 1/2 cup unsalted butter, melted and slightly cooled - 1/2 cup cornmeal - 1/2 cup all-purpose flour - 1 tablespoon baking powder - 1 teaspoon salt - 1/2 teaspoon freshly ground black pepper - 2 large eggs, beaten - Fresh cilantro - Sour cream or Greek yogurt This casserole needs a mix of sweet and savory. The sweet corn gives a nice base, while the creamed corn adds creaminess. Sharp cheddar cheese melts beautifully, making every bite cheesy and rich. Jalapeños bring a spicy kick. If you want it mild, just remove the seeds. The whole milk, butter, cornmeal, flour, and eggs bind everything together. For garnishes, fresh cilantro adds a burst of color and flavor. A dollop of sour cream or Greek yogurt helps balance the heat and adds creaminess. These simple ingredients make a cozy dish that everyone will love. {{ingredient_image_2}} 1. Preheat your oven to 350°F (175°C). This helps the casserole cook evenly. 2. Lightly grease a 9x13-inch baking dish with cooking spray or butter. This keeps the casserole from sticking. 1. In a large bowl, combine the drained sweet corn, creamed corn, and finely diced jalapeños. Mix them well and set aside. 2. In another bowl, whisk together the melted butter, whole milk, and beaten eggs. This mixture should be smooth and well combined. 3. In a third bowl, blend the cornmeal, all-purpose flour, baking powder, salt, and black pepper. Whisk these dry ingredients until no lumps remain. 1. Gradually pour the wet mixture into the corn mixture. Stir gently until combined. 2. Slowly add the dry mixture into the corn mixture. Stir until just combined. Then fold in the sharp cheddar cheese for extra flavor. 3. Pour the combined mixture into the prepared baking dish. Smooth it out evenly with a spatula. 4. Bake in the preheated oven for 45-50 minutes. The casserole is done when the top is golden brown. A toothpick inserted in the center should come out clean. 5. After baking, let the casserole cool for 10-15 minutes. This helps it set and makes cutting easier. To ensure even cooking, mix all ingredients well. This helps every bite taste the same. Bake in a preheated oven at 350°F for 45-50 minutes. Check for doneness by inserting a toothpick in the center. If it comes out clean, the casserole is ready. Adjusting spice levels is easy with jalapeños. For a milder dish, remove the seeds before chopping. If you love heat, keep them in! You can also add more cheese. Try pepper jack or mozzarella for a fun twist. Pair this casserole with simple sides. A fresh green salad or grilled veggies work well. For presentation, cut the casserole into rustic squares. Garnish with chopped cilantro for color. A dollop of sour cream or Greek yogurt adds creaminess and balances the spice. Pro Tips Fresh Ingredients: Use fresh jalapeños for a more vibrant flavor. If you prefer a milder dish, remove the seeds and membranes before dicing. Cheese Selection: Opt for a sharp cheddar cheese for a more pronounced flavor. You can also mix in other cheeses, such as pepper jack, for an extra kick. Texture Variation: For added texture, consider folding in some cooked and crumbled bacon or sautéed onions into the mixture before baking. Serving Suggestions: Serve with a dollop of sour cream or Greek yogurt on top, and a sprinkle of fresh cilantro for a refreshing contrast. {{image_4}} You can change the cheese to suit your taste. Try Monterey Jack or Pepper Jack for a different flavor. They melt well and add a nice creaminess. You can also add veggies, like bell peppers or onions. Diced bell peppers add sweetness and color. Onions give a nice flavor boost. If you need gluten-free options, use gluten-free flour instead of regular flour. This keeps the dish tasty without gluten. For a dairy-free version, swap the milk and cheese with plant-based alternatives. Almond milk and dairy-free cheese work well. This way, everyone can enjoy the casserole! For a Mexican twist, add spices like cumin or chili powder. These spices bring warmth and depth. You can also stir in black beans for added protein. For a Southwestern flair, try adding corn salsa or roasted red peppers. These ingredients enhance the flavor and make the dish exciting. To keep your jalapeño cheddar corn casserole fresh, let it cool first. Then, place it in the fridge. Use an airtight container for the best results. This method keeps the casserole moist and tasty. You can enjoy it for up to four days. To reheat in the oven, preheat it to 350°F (175°C). Place the casserole in a baking dish and cover it with foil. Heat it for about 20 to 30 minutes. This method keeps the texture nice. You can also use a microwave to reheat. Just place a portion on a microwave-safe plate. Heat it in 30-second intervals until warm. Stir in between for even heating. If you want to freeze the casserole, let it cool completely first. Cut it into single portions for easier thawing. Wrap each piece in plastic wrap, then place it in a freezer-safe bag. This helps to prevent freezer burn. It can stay frozen for up to three months. To thaw, place it in the fridge overnight. You can reheat it in the oven or microwave afterward. Enjoy your casserole later without losing flavor! Can I use frozen corn instead of canned? Yes, you can use frozen corn. Just thaw and drain it first. Frozen corn can add a fresh taste to the casserole. Make sure it is well-drained to avoid excess moisture. How can I make it spicier? To add heat, leave the seeds in the jalapeños. You can also add more jalapeños or use a hotter pepper, like serrano. For an extra kick, sprinkle in some cayenne pepper or hot sauce. What to do if it’s too dry? If your casserole is too dry, try adding more milk or butter next time. You can also add a bit of sour cream for creaminess. Cover it with foil while baking to keep in moisture. How to adjust cooking time for different ovens? Each oven is different. If your casserole isn’t done in 50 minutes, check it every 5 minutes after. Use a toothpick to test. If it comes out clean, your casserole is ready. How many servings does this recipe yield? This recipe makes 8 to 10 servings. It’s perfect for sharing at gatherings or family dinners. You can also enjoy it as leftovers! Can I halve or double the recipe? Yes, you can halve or double the recipe easily. Just adjust the ingredients accordingly. Use a smaller dish for half, and a larger one for double. Keep an eye on cooking time if you change the size. This blog post covered key ingredients for a great dish, including corn and cheeses. You learned the steps to prepare, mix, and bake. I also shared tips for flavor and serving. Variations allow you to customize your meal easily. Finally, I provided storage info and answered common questions. Now, you have the tools to make this dish your own. Enjoy the process and make it delicious!

Zesty Jalapeño Cheddar Corn Casserole

A deliciously cheesy and spicy corn casserole perfect for gatherings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Course Main Course
Cuisine American
Servings 8
Calories 250 kcal

Ingredients
  

  • 2 cans sweet corn, drained
  • 1 can creamed corn
  • 1 cup sharp cheddar cheese, freshly shredded
  • 2 jalapeños finely diced (seeds removed for a milder flavor, if preferred)
  • 1 cup whole milk
  • 0.5 cup unsalted butter, melted and slightly cooled
  • 0.5 cup cornmeal
  • 0.5 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 0.5 teaspoon freshly ground black pepper
  • 2 large eggs, beaten
  • 0.25 cup freshly chopped cilantro for garnish (optional)

Instructions
 

  • Begin by preheating your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish with cooking spray or butter to prevent sticking.
  • In a large mixing bowl, combine the drained sweet corn, creamed corn, and finely diced jalapeños. Stir these ingredients together until they are evenly mixed and set aside.
  • In a separate bowl, whisk together the melted butter, whole milk, and beaten eggs until you achieve a smooth, well-integrated mixture.
  • Gradually pour the wet ingredients into the corn mixture, stirring gently but thoroughly until all components are combined.
  • In another bowl, mix together the cornmeal, all-purpose flour, baking powder, salt, and black pepper. Use a whisk to ensure the dry ingredients are fully blended without lumps.
  • Slowly add the dry mixture into the corn mixture, stirring until just combined. Once incorporated, fold in the freshly shredded sharp cheddar cheese for a deliciously gooey texture.
  • Pour the combined mixture into the prepared baking dish, smoothing it out evenly with a spatula or spoon.
  • Place the casserole in the preheated oven and bake for 45-50 minutes. It’s ready when the top is golden brown and a toothpick inserted in the center comes out clean.
  • Once baked, remove the casserole from the oven and allow it to cool for about 10-15 minutes. This will help it set and make it easier to cut.

Notes

Serve warm, garnished with freshly chopped cilantro for a vibrant touch.
Keyword casserole, cheddar, corn, jalapeño, vegetarian