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To make Jalapeño Cheddar Corn Casserole, you will need: - 2 cans (15 oz each) sweet corn, drained - 1 can (15 oz) creamed corn - 1 cup sharp cheddar cheese, shredded - 2 jalapeños, finely diced (seeds removed for less heat if desired) - 1 cup milk - 1/2 cup unsalted butter, melted - 1/2 cup cornmeal - 1/2 cup all-purpose flour - 1 tablespoon baking powder - 1 teaspoon salt - 1/2 teaspoon black pepper - 2 eggs, beaten - Optional: 1/4 cup chopped fresh cilantro for garnish For this recipe, gather these items: - Large mixing bowl - Measuring cups and spoons - Whisk - 9x13-inch baking dish - Oven You can swap ingredients for different flavors or needs: - Use frozen corn instead of canned for fresh taste. - Replace sharp cheddar with Monterey Jack or pepper jack for more spice. - Use almond milk or oat milk for a dairy-free option. - Swap all-purpose flour with gluten-free flour for a gluten-free dish. - Add diced bell peppers for a sweeter touch instead of jalapeños. This dish is flexible and fun to customize! {{ingredient_image_1}} First, gather all your ingredients. You need: - 2 cans (15 oz each) sweet corn, drained - 1 can (15 oz) creamed corn - 1 cup sharp cheddar cheese, shredded - 2 jalapeños, finely diced (seeds removed for less heat if desired) - 1 cup milk - 1/2 cup unsalted butter, melted - 1/2 cup cornmeal - 1/2 cup all-purpose flour - 1 tablespoon baking powder - 1 teaspoon salt - 1/2 teaspoon black pepper - 2 eggs, beaten - Optional: 1/4 cup chopped fresh cilantro for garnish Next, preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter or oil. This step helps prevent sticking. In a large bowl, mix the drained sweet corn, creamed corn, and diced jalapeños. Stir them well to blend the flavors. In another bowl, whisk the melted butter, milk, and beaten eggs together. This mixture adds moisture and richness to the casserole. Gradually pour the wet ingredients into the corn mixture. Stir until they combine completely. In a separate bowl, mix cornmeal, flour, baking powder, salt, and black pepper. Whisk until there are no lumps. This dry mix gives the casserole its texture. Slowly add the dry mixture into the corn mixture. Combine everything evenly. Then, fold in the shredded cheese. This step adds creaminess and flavor. Pour the mixture into the prepared baking dish. Spread it out evenly so it cooks well. Bake in the preheated oven for 45-50 minutes. The top should turn golden brown. To check if it’s done, insert a toothpick into the center. If it comes out clean, your casserole is ready. Once it's done baking, take it out of the oven. Let it cool for 10-15 minutes before serving. This cooling time makes it easier to cut and enjoy. To keep the casserole from being soggy, drain the sweet corn well. Always use fresh or well-drained canned corn. If you want, you can cook the cornmeal slightly before mixing. This step helps it absorb moisture without getting mushy. Also, avoid using too much liquid in the mix. Stick to the amounts in the recipe for best results. Sharp cheddar cheese is my go-to choice for this dish. It gives a rich flavor that pairs well with corn. If you want a twist, try pepper jack cheese. This cheese adds a hint of spice and creaminess. For a milder taste, use mild cheddar. Remember, the cheese should be shredded for even melting and mixing. To change the spice level, start with fewer jalapeños. Remove the seeds for less heat. You can also use sweet peppers if you prefer no spice. For more heat, try adding diced habaneros or a dash of hot sauce. Always taste as you go to find the right balance for you and your guests. Pro Tips Choose the Right Jalapeños: Selecting fresh, firm jalapeños will enhance the flavor of your casserole. If you're looking for less heat, opt for milder varieties or remove the seeds and membranes. Cheese Variations: Feel free to experiment with different types of cheese. Pepper jack cheese can add an extra kick, while Monterey Jack offers a milder option for a creamier texture. Add Texture: For a crunchy topping, consider adding crushed cornflakes or breadcrumbs mixed with melted butter on top for the last 10 minutes of baking. Make-Ahead Option: This casserole can be prepared a day in advance. Just cover it tightly and refrigerate, then bake it when you’re ready to serve. It may need a few extra minutes in the oven if baked straight from the fridge. {{image_2}} You can easily add protein to this casserole. Try cooked chicken or ground beef for a heartier dish. Simply mix in about two cups of shredded meat when you combine the corn. For a smoky flavor, consider adding bacon bits. They add crunch and a nice taste. If you want to keep it vegetarian, skip the meat. Use black beans or chickpeas instead. They add protein and fiber, making the dish filling. You can also add extra cheese for a richer flavor. Seasonal veggies make this casserole even better. In summer, add diced zucchini or bell peppers. In fall, try corn or butternut squash. Just chop them small and mix them into the corn. They add more color and nutrition. After enjoying your Jalapeño Cheddar Corn Casserole, let it cool. Once cooled, cover it tightly with plastic wrap or aluminum foil. You can also store it in an airtight container. This way, it stays fresh for up to three days in the fridge. Always check for any signs of spoilage before using leftovers. When you're ready to enjoy leftovers, preheat your oven to 350°F (175°C). Place the casserole in an oven-safe dish and cover it with foil. This helps keep moisture in. Heat for about 20-25 minutes or until it is warmed through. If you prefer, you can use a microwave. Heat individual portions in short bursts, stirring in between, until hot. Freezing the casserole is a great idea if you want to save it longer. First, let it cool completely. Then, cut it into portions for easy use. Wrap each piece tightly in plastic wrap, and then place them in a freezer bag. Squeeze out as much air as possible. It can last up to three months in the freezer. When ready to eat, thaw it overnight in the fridge before reheating. Yes, you can prepare the casserole ahead of time. Mix all the ingredients as directed. Then, cover the dish and place it in the fridge. It can sit overnight. When ready to bake, let it sit at room temperature for about 30 minutes. This helps it cook evenly. This casserole pairs well with many dishes. Here are some ideas: - Grilled chicken for a hearty meal. - A fresh salad for a light side. - Chili for a spicy kick. - Sour cream for a creamy topping. - Fresh cilantro for extra flavor. The baking time for Jalapeño Cheddar Corn Casserole is about 45-50 minutes. Preheat your oven to 350°F (175°C). The casserole is ready when the top turns golden brown. A toothpick inserted in the center should come out clean. Let it cool for 10-15 minutes before serving. By exploring ingredients, cooking steps, and helpful tips, you can make a great casserole. I shared ways to tailor the dish to your taste and how to store it. This recipe is easy and fun, perfect for any meal. Remember, you can mix in proteins or veggies based on your pantry. With these tips, I hope you feel ready to try this tasty dish today!

Jalapeño Cheddar Corn Casserole

A delicious and cheesy corn casserole with a kick of jalapeño.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
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, shredded
  • 2 jalapeños, finely diced (seeds removed for less heat if desired)
  • 1 cup milk
  • 1/2 cup unsalted butter, melted
  • 1/2 cup cornmeal
  • 1/2 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 eggs, beaten
  • 1/4 cup chopped fresh cilantro for garnish (optional)

Instructions
 

  • Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.
  • In a large mixing bowl, combine the drained sweet corn, creamed corn, and diced jalapeños. Stir until well mixed.
  • In another bowl, whisk together the melted butter, milk, and beaten eggs until fully combined.
  • Gradually add the wet ingredients to the corn mixture and stir until combined.
  • In a separate bowl, combine cornmeal, flour, baking powder, salt, and black pepper. Whisk to ensure there are no lumps.
  • Slowly incorporate the dry mixture into the corn mixture, combining until everything is evenly mixed. Then fold in the shredded cheese.
  • Pour the mixture into the prepared baking dish and spread it out evenly.
  • Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
  • Once done, remove from the oven and let it cool for about 10-15 minutes before serving.

Notes

Serve warm, garnished with chopped cilantro for a pop of color. Cut into squares for a rustic look, and pair with a dollop of sour cream if desired.
Keyword casserole, cheddar, corn, jalapeño