Here's a spicy spin on a fall classic. The Jalapeño Cornbread Casserole is a sliceable side that's moist and delicious with a touch of jalapeño heat.
Commitment
- Skill Level: Easy
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
Ingredients
- 10 oz can whole kernel corn, drained
- 10 oz can cream-style corn
- 8 oz sour cream
- 1 egg
- 8.5 oz dry cornbread mix
- 2 cups dry cornbread stuffing
- 1 (8 oz) jar candied jalapeño
- 1 cup shredded cheese
Directions
- Preheat oven to 350°F.
- Grease a 9” × 13” baking dish.
- Strain candied jalapeños and reserve brine for finishing.
- Finely dice candied jalapeños, reserving some for garnish.
- Thoroughly mix corn, sour cream, egg, cornbread mix, cornbread stuffing, diced candied jalapeño, and shredded cheese.
- Pour mixture into prepared baking dish.
- Bake for 25 minutes.
- Lightly drizzle reserved glaze over casserole and garnish with whole candied jalapeños.
If you're pressed for time, pick up a pre-made cornbread and drizzle a little Candied Jalapeño brine over the top. Cut and top each piece with a jalapeño ring.