Sweet Corn and Jalapeño Casserole
Sweet Corn and Jalapeño Casserole
Sweet Corn and Jalapeño Casserole combines whole corn, creamed corn, cornmeal in a creamy oven-baked dish with a warm, generous filling. It is a practical way to bring the main components of dinner together in one baking dish.
The key is to prepare the components before assembly, then bake just long enough to heat the center and finish the topping. The amounts below make approximately 6 servings. Oven times are a guide: the depth of the dish and whether the filling starts warm or chilled affect the final cooking time.
Recipe overview
- Servings: approximately 6
- Preparation: about 20–25 minutes, plus any separate cooking or thawing
- Oven temperature: 350°F
- Equipment: 9-by-13-inch baking dish, mixing bowl and skillet or saucepan
Ingredients
- Whole corn — 1 1/2 cups
- Creamed corn — 1 can (14.75 oz)
- Cornmeal — 1 cup
- Butter — 3 tablespoons
- Sour cream — 3/4 cup
- Cheddar cheese — 1 1/2 cups, shredded or thinly sliced
- Diced jalapeños — 1, seeded and chopped
- Eggs — 2 large
- Baking powder — 1 1/2 teaspoons
- Salt, to taste after adding sauces and cheese
Preparation notes
Measure everything before you start. Thaw frozen ingredients and drain canned ingredients as appropriate. Lightly grease a 9-by-13-inch baking dish so the finished portions lift out easily.
Directions
Prepare the components as described above before assembling the dish.
- Preheat the oven to 350°F and grease a 9-by-13-inch baking dish.
- Mix the cornmeal and baking powder. In another bowl, combine the whole corn, creamed corn, melted butter, sour cream and eggs. Stir the dry mixture into the wet mixture, then fold in the cheese and jalapeño.
- Spread evenly in the dish. Bake for 45–55 minutes, or until the center is set and a skewer comes out without wet batter.
- Let the casserole stand for 10 minutes before scooping or cutting into portions.
Continue baking as necessary until the center is hot and the edges are bubbling. Egg-based fillings should be set rather than liquid. If the topping browns too quickly, cover loosely with foil. Rest for 5 minutes before serving.
Tips for a better bake
- Warm dairy gently and stir until smooth. Hard boiling can separate a creamy sauce. Add a splash of milk or pasta water if it becomes too thick to coat the filling.
What to serve with it
Pair the bake with a crisp green salad or steamed vegetables. Serve from both the edge and the center so every portion includes some of the topping and the saucy filling.
Make-ahead and leftovers
For easier assembly, prepare the components ahead and refrigerate promptly in covered containers. Assemble when ready to bake. A chilled dish needs additional oven time; cover loosely at first if the topping colors before the center heats. Creamy fillings thicken as they cool, so loosen an individual portion with a small splash of milk or water before warming. Refrigerate leftovers promptly and reheat until hot throughout.
Frequently asked questions
Can I change the cheese?
Choose another cheese with a similar melting texture, keeping the total amount about the same. Use hard grating cheese for flavor rather than replacing all of the softer melting cheese.
How can I prevent a dry filling?
Do not overcook the components before assembly. Keep the filling covered for part of baking if the surface is drying before the center heats. Stop baking once the filling is hot and the topping is ready, then allow a short rest before serving.
Sweet Corn and Jalapeño Casserole
Ingredients
Main Ingredients
- 1.5 cups Whole corn
- 1 can (14.75 oz) Creamed corn
- 1 cup Cornmeal
- 3 tablespoons Butter Melted
- 3/4 cup Sour cream
- 1.5 cups Cheddar cheese Shredded or thinly sliced
- 1 Diced jalapeños Seeded and chopped
- 2 large Eggs
- 1.5 teaspoons Baking powder
- Salt To taste after adding sauces and cheese
Instructions
Preparation
- Measure everything before you start. Thaw frozen ingredients and drain canned ingredients as appropriate.
- Lightly grease a 9-by-13-inch baking dish.
Assembly and Baking
- Preheat the oven to 350°F and grease a 9-by-13-inch baking dish.
- Mix the cornmeal and baking powder together.
- In another bowl, combine the whole corn, creamed corn, melted butter, sour cream, and eggs.
- Stir the dry mixture into the wet mixture, then fold in the cheese and jalapeño.
- Spread the mixture evenly in the baking dish.
- Bake for 45–55 minutes, or until the center is set and a skewer comes out without wet batter.
- Let the casserole stand for 10 minutes before scooping or cutting into portions.
- Continue baking as necessary until the center is hot and the edges are bubbling.
- If the topping browns too quickly, cover loosely with foil.
- Rest for 5 minutes before serving.
