Comfort food at it’s best! This Jalapeño Cheddar Cornbread Casserole will be a family favorite that’s easy to put together!
Casseroles are the epitome of the Midwest. When I was a kid, casseroles filled church cookbooks across rural America (they probably still do!)
Every church women’s group was notorious for exchanging casserole recipes, and depending on how you grew up, you may have eaten a casserole or two as a kid.
Or hundreds. (Wait.. maybe that was just me?)
For my childhood, a casserole was basically my moms way of making a lot of food, for a lot of kids, in a very big hurry. Some casseroles are dump and bake, while others freeze beautifully. Then other casseroles can be easily doubled and shared on meal trains for congregation members who may need some help feeding their family in times of need.
No matter the occasion, I think we can all agree that casseroles are just plain AMAZING. Life wouldn’t be the same without a really good, home cooked dish. Do you feel me? Casseroles are comfort food.
Jalapeño Cheddar Cornbread Casserole
This jalapeño cheddar cornbread casserole starts with a box of cornbread mix (think Jiffy), enveloped in creamed corn, regular corn, a bit of bacon, and delicious jalapeños. Yum and yum!
With a sprinkle of cheese, this casserole is super easy to assemble and even easier to bake. Double the recipe and bake it in a 9×13 pan if you have a big family. Or, opt to double the recipe and split it between two smaller disposable aluminum pans. That second casserole can then be saved for a later time or used as a meal train casserole for someone near and dear to you.
Enjoy this casserole sprinkled with extra bacon, or a spoon of sour cream next to your favorite salad or sourdough bread. Or go a step further — whip up some homemade biscuits and drizzle with hot honey and you’ve got yourself the tastiest meal on the town.
Looking for more easy dinner recipes?
Jalapeno Cheddar Cornbread Casserole
- 8 oz cornbread mix
- 15 oz can corn
- 14.75 oz can cream corn
- 1 egg
- 2 Tbsp butter melted
- 4 strips bacon cooked and chopped
- 1 jalapeño seeds removed, finely chopped
- 1/2 C shredded cheddar cheese
- Preheat the oven to 400 degrees F.
- Stir together the cornbread mix, corn, cream corn, egg, and butter until well combined.
- Fold in the bacon, jalapeño and cheddar cheese.
- Spray a 9x9 casserole dish with non-stick cooking spray and spread the mixture evenly in the pan.
- Bake for 25-30 minutes, or until the center of the casserole is set.
- Allow to cool slightly before enjoying.
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