This jalapeño, cheddar, and bacon corn casserole has the perfect balance of heat, smokiness, and cheesy goodness! It’s sure to be a standout dish at any gathering.
Corn casserole is an American classic, but it can be a little dull. This recipe serves to jazz up this staple and make it something you’ll want seconds of.
Jalapeno, cheddar, and bacon all pair beautifully with corn on their own so when combined, they create a side that will have your mouth watering.
We love serving this corn casserole at holiday gatherings or for a BBQ.
The blend of heat, cheesiness, and smoky bacon is the perfect accompaniment for a grilled steak, chicken drumstick, or some juicy ribs.
Why you will love this Jalapeño Corn Casserole recipe…
Jalapeño, Cheddar, and Bacon Corn Casserole
Equipment
- Pyrex 9×13-inch Baking dish or casserole dish
Ingredients
- 2 cups frozen corn (thawed) or 2 cans (15 oz) corn, drained
- 1 cup sharp cheddar cheese shredded
- 1 large jalapeño diced (remove seeds for less heat)
- 6 strips bacon cooked and crumbled
- 1 large onion thinly sliced
- 2 tbsp butter
- 1 cup sour cream
- ½ cup milk
- 1 pack (8.5 oz) Jiffy corn muffin mix
- 2 large eggs
- 1 tsp fresh thyme leaves
- ½ tsp garlic powder
- ½ cup crispy fried onions
- Salt and pepper to taste
Instructions
Ingredients
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish or casserole dish.
- In a skillet, melt the butter over medium heat. Add the thinly sliced onions and cook for about 15-20 minutes, stirring occasionally, until they become soft and golden brown. Set aside.
- In a large bowl, whisk together the eggs, sour cream, and milk until smooth.
- Stir in the corn muffin mix, garlic powder, salt, and pepper.
- Add the corn, shredded cheddar cheese, diced jalapeño, crumbled bacon, caramelized onions, and thyme to the wet mixture. Mix until all the ingredients are evenly combined.
- Pour the mixture into the prepared casserole dish. Smooth the top with a spatula, then sprinkle an extra 1/4 cup of shredded cheddar on top if you love it extra cheesy. Bake for 40-45 minutes, or until the casserole is set and golden on top.
- Sprinkle the crispy fried onions on top of the casserole in the last 10 minutes of baking, allowing them to get golden and crunchy.
- Let the casserole cool for about 5 minutes before slicing. Serve warm and enjoy the smoky bacon, rich cheddar, and kick from the jalapeños in every bite!
Nutrition
Serving Suggestions
This corn casserole is hearty enough to be served as its own dish but it also makes an excellent side for meat. We love whipping up this dish as an accompaniment for a BBQ.
Try serving this casserole alongside these proteins:
🧑🍳 Expert Tips
Storage Suggestions
Corn Casserole FAQs
Why is my corn casserole mushy?
Your casserole should have a moist texture, almost like pudding in the center, so a little mushy is what you’re looking for. However, the top should be golden brown, and the center should be set. It should also hold its shape when cut.
What’s the difference between corn pudding and corn casserole?
The texture is what sets these two dishes apart. Corn casserole should be thicker and hold its shape when cut. Corn pudding, on the other hand, should be softer and more gelatinous, like a dessert pudding.
Can I use canned corn instead of fresh?
Both canned and fresh corn will work perfectly for corn pudding.
