Jalapeno Creamed Corn Casserole

This jalapeño cornbread casserole gets a spicy kick from pickled jalapeño peppers and has a dose of creamed corn, whole kernel corn, and corn muffin mix.

• Preparation Time: 15 mins
• Cooking Time: 45 mins
• Total Time: 60 mins
• Calories: 376 Calories

Ingredients

• 1 pinch salt
• 1 cup sour cream
• 1 (15 ounce) can whole kernel corn, drained
• 1 (15 ounce) can cream-style corn
• 1 (8.5 ounce) package corn muffin mix
• 0.5 cup unsalted butter, melted
• 0.25 cup diced pickled jalapeno pepper slices

Recipe Instructions

Step 1

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

Step 2

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

Step 3

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.