Jalapeno Corn Casserole

Creamy corn casserole made with kernel corn, creamed corn, sour cream, sweet-pickled jalapenos, and smoked paprika, topped with shredded cheese and bacon. It's an almost effortless side dish that's perfect for Thanksgiving or any comfort food meal.

Course Side Dish

Cuisine American

Keyword jalapeno corn casserole

Prep Time 10

Cook Time 1

Total Time 1 10

Servings servings

Author Karen Gibson

Ingredients

4 tablespoons butter (plus extra for the pan)
1 egg
8 ounces sour cream (1 scant cup)
15 ounces canned cream-style corn
12 ounces frozen sweet corn (rinsed briefly in a strainer to partially thaw)
1 cup chopped sweet-heat jalapeños*
1 teaspoon smoked paprika
8.5 ounce box Jiffy corn muffin mix
2 cups shredded cheese (I use a mix of sharp cheddar and fontina)
1/2 cup crispy bacon , chopped (leftovers are great, or store-bought real bacon pieces)
Salt and freshly ground black pepper

Instructions

Preheat oven to 350ºF. Prepare a 9x13" baking dish or large 10"-11"skillet by greasing it with butter or non-stick cooking spray.
Melt the 4 Tbsp. butter over medium-low in a small pan on the stovetop. Remove from heat and let cool a bit.
In a large mixing bowl, whisk the egg.
Spoon in the sour cream and the cooled melted butter. Whisk the mixture until completely blended.
Add both types of corn plus the jalapenos, and sprinkle the paprika, 1/2 teaspoon salt, and a 1/4 teaspoon black pepper over the top. Stir to combine.
Dump in the corn muffin mix and stir until just incorporated; don't over mix.
Fold in 1 cup of the shredded cheese.
Pour the batter into the prepared pan.
Bake for 60 to 75 minutes.
At the 30 minute-mark, remove from the oven to check where things stand. The batter will have small bubbles on the surface, and the edges should be starting to set. Sprinkle the remaining cheese over the top, followed by the bacon pieces, and return the pan to the oven.
Start checking for doneness at 45 minutes from the starting time. The casserole is done when the edges are golden and set but the center has a very slight wobble when the pan is shook side-to-side. It should not be loose like batter. Return to the oven if it needs more time, and check every 5 minutes.
Let the casserole sit for 5 minutes to fully set. The center is probably less firm than the edges - that's okay.

Notes

* You can use either candied jalapeños or jarred jalapeños that have been preserved in a sweet brine, like sweet pickles (my grocery store carries the Mt. Olive brand). Alternatively, use pickled jalapeños and add a tablespoon of honey (or hot honey!) to the batter at the same time.