Jalapeño Popper Corn Casserole

Name: Jalapeño Popper Corn Casserole
Prep time: 10 min
Cook time: 40 min
Yield: 8 servings
Ingredients: 1 box (8.5 ounces) cornbread mix; 2 cups corn kernels; 8 ounces cream cheese; 1.5 cups sharp cheddar cheese; 2 medium jalapeño peppers; 2 large eggs; 0.5 cup sour cream; 2 tablespoons butter; 0.5 teaspoon garlic powder; 0.5 teaspoon salt

This creamy, cheesy corn casserole combines sweet corn, tangy cream cheese, cheddar, and jalapeños with a tender cornbread base. It is an easy oven-baked side dish with a lightly golden top and gentle heat.

Prep: 10 min · Cook: 40 min · Yield: 8 · Method: Oven

Ingredients

1 box (8.5 ounces) cornbread mix
2 cups corn kernels
8 ounces cream cheese
1.5 cups sharp cheddar cheese
2 medium jalapeño peppers
2 large eggs
0.5 cup sour cream
2 tablespoons butter
0.5 teaspoon garlic powder
0.5 teaspoon salt

Cooking instructions

Heat the oven to 375°F. Grease a 9-inch square baking dish with the butter. (about 5 min) — 375°F
Add the cornbread mix, corn, cream cheese, 1 cup of the cheddar, jalapeños, eggs, sour cream, garlic powder, and salt directly to the baking dish. Stir until evenly combined, then smooth the top. (about 5 min) — 375°F
Bake until the center is set, the edges are lightly puffed, and the top is golden, about 35 to 40 minutes. If desired, sprinkle the remaining cheddar over the top during the last 5 minutes. The center should reach at least 160°F for a fully set egg-based casserole. (about 40 min) — 375°F
Let the casserole rest for 10 minutes before scooping and serving. (about 10 min)