This Jalapeño Cornbread Casserole is one of my favorite ways to bring a little heat to a comfort classic. It starts with a box of Jiffy, gets a flavor boost from creamed corn, and finishes with chopped jalapeños and melted cheddar cheese baked right in.

It’s the kind of fall cornbread recipe that feels familiar but just different enough to keep things interesting.

I usually serve this as a side with chili or roasted meats, but it also works on its own with a little butter or honey on top. You can make it as mild or as spicy as you want by adjusting the jalapeños, and it reheats well for leftovers.

Whether you’re craving jalapeño cheddar cornbread, jalapeño cheese cornbread, or an easy jalapeño cornbread that starts with a shortcut, this casserole version hits the spot. It’s the kind of dish people always ask for the recipe after trying.

Jalapeño Cornbread Casserole

Recipe by Tammy Poppie

0.0 from 0 votes

Servings

6-9

servings

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Ingredients

• 1 box (8.5 oz) Jiffy cornbread mix

• 1/2 cup sour cream

• 1/4 cup melted butter

• 1 egg

• 1 can (15 oz) creamed corn

• 1 –2 jalapeños, finely chopped (plus extra slices for topping, optional)

• 1/2 cup shredded cheddar cheese

• Pinch salt

Directions

• Preheat oven to 375°F (190°C). Grease an 8×8-inch baking dish.
• In a large bowl, mix together the cornbread mix, sour cream, melted butter, and egg until combined.
• Stir in the creamed corn, then fold in the chopped jalapeños and most of the shredded cheese, reserving a small handful for topping.
• Pour the batter into the prepared baking dish. Sprinkle remaining cheese and a few jalapeño slices over the top if desired.
• Bake for 30–35 minutes, or until the top is golden and the center is set.
• Let cool slightly before slicing and serving.

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Make-Ahead Tip

Prepare the casserole up to the baking step, cover tightly, and refrigerate for up to 24 hours. When ready to bake, let it sit at room temperature for 15–20 minutes while the oven preheats. Bake as directed, adding 5–10 extra minutes if needed.

Leftovers Reheat Well

Store cooked casserole covered in the fridge for up to 3 days. Reheat individual slices in the microwave or warm the full dish in a 300°F oven until heated through.