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Cheesy Jalapeño Cornbread Casserole

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A moist and savory cornbread casserole loaded with sweet corn, melted cheddar cheese, and a mild kick of jalapeños, baked to golden perfection.

  • Author: Sophia
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: 8 servings
  • Category: Side Dish
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 2 tablespoons granulated sugar
  • 2 large eggs
  • 1 cup whole milk
  • 1/2 cup sour cream
  • 1/2 cup unsalted butter, melted
  • 1 can whole kernel corn (15 oz), drained
  • 1 can cream-style corn (15 oz)
  • 1 1/2 cups shredded cheddar cheese
  • 2 fresh jalapeños, finely diced
  • 1/4 teaspoon black pepper
  • 2 tablespoons green onions, chopped (optional)

Instructions

  1. Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
  2. In a bowl, whisk cornmeal, flour, baking powder, salt, sugar, and black pepper.
  3. In another bowl, whisk eggs, milk, sour cream, and melted butter until smooth.
  4. Combine wet and dry ingredients, mixing gently until just combined.
  5. Fold in whole corn, cream-style corn, 1 cup cheddar cheese, and jalapeños.
  6. Pour batter into prepared dish and spread evenly.
  7. Sprinkle remaining 1/2 cup cheddar cheese on top.
  8. Bake for 35–40 minutes until golden and set in the center.
  9. Let rest for 10 minutes, garnish with green onions if desired, and serve warm.

Notes

  • Remove jalapeño seeds for less heat.
  • Do not overmix batter to keep texture soft.
  • Yogurt can replace sour cream.
  • Cover with foil when reheating to prevent drying.
  • Can be frozen in portions for later use.

Nutrition

Find it online: https://savorymomskitchen.com/cheesy-jalapeno-cornbread-casserole/