Jalapeno Creamed Corn Casserole


Enjoy this jalapeño cornbread casserole with a spicy kick.

Prep Time:
15 mins
Cook Time:
45 mins
Total Time:
1 hr


  • 1 (15 ounce) can whole kernel corn, drained

  • 1 (15 ounce) can cream-style corn

  • 1 (8.5 ounce) package corn muffin mix

  • 1 cup sour cream

  • ½ cup unsalted butter, melted

  • ¼ cup diced pickled jalapeno pepper slices

  • 1 pinch salt


  1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking pan.

  2. Stir together whole kernel corn, cream-style corn, muffin mix, sour cream, melted butter, jalapeño peppers, and salt in a large bowl until combined. Pour batter into the prepared baking pan.

  3. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 60 minutes.

Nutrition Facts (per serving)

376 Calories
22g Fat
43g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 376
% Daily Value *
Total Fat 22g 28%
Saturated Fat 12g 61%
Cholesterol 44mg 15%
Sodium 834mg 36%
Total Carbohydrate 43g 16%
Dietary Fiber 4g 14%
Total Sugars 4g
Protein 6g
Vitamin C 4mg 19%
Calcium 59mg 5%
Iron 1mg 8%
Potassium 237mg 5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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