Spicy Corn Casserole
This spicy Southern corn casserole is a decadent, savory take on the traditionally sweet Southern corn pudding. This quick and easy side dish is perfect for your holiday table or as part of a weeknight meal.
Cheesy Jalapeno Corn Casserole couldn’t be easier to make. It’s a dump all ingredients in a bowl and stir kind of recipe. The casserole is put in the oven to bake and once it is almost done, I add more cheese on top. Everything is better with a warm and melted layer of cheese on top. I added fresh jalapenos for some spice. You can’t see them in the pictures, but I promise you they are there. You could use pickled jalapenos instead or a small can of diced green chilies. Or just leave them out. It’s still a delicious casserole with no peppers at all.
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
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.
Preheat oven to 350 degrees. Grease a 9×13-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.
