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Easy Kid-Approved Corn Casserole with Jalapeño & Cheddar

corn casserole with jalapeño and cheddar - featured image
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A creamy, slightly sweet and savory corn casserole with sharp cheddar and a hint of jalapeño heat. This crowd-pleasing side dish is quick to make, uses simple ingredients, and has won over even the pickiest eaters.

Ingredients

Scale
  • 4 tablespoons unsalted butter, melted
  • 2 large eggs, at room temperature
  • 1 cup sour cream (full-fat recommended)
  • ½ cup whole milk
  • 1 tablespoon granulated sugar
  • ¼ cup all-purpose flour
  • ¼ cup yellow cornmeal
  • 1 teaspoon baking powder
  • 1 teaspoon fine sea salt
  • ½ teaspoon freshly ground black pepper
  • 3 cups sweet corn kernels (fresh, frozen and thawed, or canned and drained)
  • 1½ cups sharp cheddar cheese, shredded (about 6 ounces)
  • 1 small jalapeño, seeded and finely diced (about 2 tablespoons)
  • ¼ cup extra shredded cheddar (for topping, optional)
  • Chopped fresh cilantro or chives (for garnish, optional)

Instructions

  1. Preheat oven to 350°F (175°C). Grease an 8×8-inch baking dish with butter or non-stick spray.
  2. In a large mixing bowl, whisk together melted butter, eggs, sour cream, and milk until smooth and pale yellow, about 30 seconds.
  3. In a separate medium bowl, stir together sugar, flour, cornmeal, baking powder, salt, and pepper until well combined and lumps are broken up.
  4. Add dry ingredients to wet ingredients. Stir gently with a rubber spatula until just combined (a few small lumps are fine).
  5. Fold in corn kernels, 1½ cups shredded cheddar, and diced jalapeño until evenly distributed.
  6. Pour batter into prepared baking dish and spread into an even layer. Tap dish gently on counter to release air bubbles.
  7. Bake for 35 to 40 minutes. At 30 minutes, check: edges should be golden and set, center slightly jiggly but not liquid. A knife inserted in center should come out mostly clean with a few moist crumbs.
  8. If using optional cheese topping, sprinkle remaining ¼ cup cheddar over top during last 5 minutes of baking.
  9. Remove from oven and let cool for 10 minutes to allow casserole to set.
  10. Garnish with chopped cilantro or chives if desired, and serve warm.

Notes

Don’t skip the cornmeal—it adds essential texture. Shred your own cheese for best melting. Let casserole rest 10 minutes before serving for clean slices. For a milder version, substitute jalapeño with diced green bell pepper. For gluten-free, use a 1:1 gluten-free flour blend and ensure cornmeal is labeled gluten-free. Casserole can be assembled up to 24 hours ahead and refrigerated before baking (add 5-10 minutes to bake time).

Nutrition

Keywords: corn casserole, jalapeño cheddar corn casserole, easy corn casserole, kid-friendly corn casserole, Thanksgiving side dish, potluck side dish, creamy corn casserole

Find it online: https://cookluma.com/easy-kid-approved-corn-casserole-with-jalape-n-o-and-cheddar/