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Description
A spicy twist on the classic Jiffy corn casserole with jalapeños and cheese for extra flavor.
Ingredients
- 1 box Jiffy corn muffin mix
- 1 can (15 oz) whole kernel corn, drained
- 1 can (15 oz) cream-style corn
- 1 cup sour cream
- 1/2 cup unsalted butter, melted
- 1 cup shredded cheddar cheese
- 2 jalapeños, diced (seeds removed for less heat)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×9-inch baking dish.
- In a large bowl, mix Jiffy corn muffin mix, whole kernel corn, cream-style corn, sour cream, and melted butter until combined.
- Stir in shredded cheddar cheese, diced jalapeños, salt, and black pepper.
- Pour mixture into the greased baking dish and spread evenly.
- Bake for 45-50 minutes or until golden brown and set in the center.
- Let cool for 5 minutes before serving.
Notes
- For extra spice, leave some jalapeño seeds in the mixture.
- Top with extra cheese before baking for a cheesier crust.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American