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Easy Sweet Corn Casserole with Jalapeno and Cheddar

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A savory, slightly spicy corn casserole loaded with sharp cheddar and fresh jalapeno. This dish has an incredible texture that’s part soufflé, part spoonbread, and completely addictive—perfect for potlucks, holidays, or any gathering.

Ingredients

Scale
  • 1 can (15 ounces) whole kernel corn, drained
  • 1 can (15 ounces) creamed corn
  • 1 cup (240 ml) buttermilk
  • 2 large eggs, lightly beaten
  • 1/2 cup (115 grams) unsalted butter, melted and slightly cooled
  • 1 cup (125 grams) yellow cornmeal (medium-grind preferred)
  • 1/4 cup (50 grams) granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 1/2 cups (170 grams) sharp cheddar cheese, shredded (plus extra for topping)
  • 2 fresh jalapenos, seeded and finely diced
  • 3 green onions, thinly sliced (white and light green parts only)
  • 1/2 cup (60 grams) panko breadcrumbs
  • 2 tablespoons (28 grams) unsalted butter, melted (for topping)
  • 1/4 cup (30 grams) extra sharp cheddar cheese, shredded (for topping)
  • 1 jalapeno, thinly sliced into rings (optional, for garnish)

Instructions

  1. Preheat your oven to 350°F (175°C). Place a rack in the middle position. Butter a 9×13-inch baking dish generously.
  2. In a medium bowl, whisk together the cornmeal, sugar, baking powder, baking soda, salt, and pepper. Set aside.
  3. In a large bowl, combine the drained whole kernel corn, creamed corn, buttermilk, beaten eggs, and melted butter. Whisk until smooth and well combined.
  4. Pour the dry ingredients into the wet mixture and stir with a rubber spatula until just combined. A few lumps are okay.
  5. Gently fold in the shredded cheddar cheese, diced jalapenos, and sliced green onions. Reserve about 1/4 cup of cheese for the topping.
  6. Pour the batter into the prepared baking dish and spread evenly. Tap the dish gently on the counter to release air bubbles.
  7. In a small bowl, combine the panko breadcrumbs with the melted butter and reserved cheddar cheese. Stir until evenly coated. Sprinkle over the casserole. Arrange jalapeno rings on top if using.
  8. Bake for 45 to 50 minutes, until the top is golden brown and the edges are bubbling. A knife inserted into the center should come out clean. If browning too quickly, tent with foil for the last 10 minutes.
  9. Let the casserole rest for at least 10 minutes before serving to allow it to set properly.

Notes

For best results, shred cheese from a block rather than using pre-shredded. The casserole can be assembled the night before (without topping) and refrigerated; add topping and bake as directed, adding about 10 minutes to baking time. For a gluten-free version, use gluten-free cornmeal and gluten-free panko. For a dairy-free version, use plant-based butter and dairy-free cheese.

Nutrition

Keywords: corn casserole, jalapeno cheddar corn casserole, sweet corn casserole, easy corn casserole, potluck side dish, Thanksgiving side dish, corn spoonbread

Find it online: https://lolaspoon.com/easy-sweet-corn-casserole-with-jalapeno-and-cheddar/