Jalapeño Cornbread Casserole
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 ounce can of whole kernel corn, drained
- 10 ounce can of cream-style corn
- 8 ounce container of sour cream
- 1 egg
- 8.5 ounce package of dry corn bread mix
- 2 cups of dry corn bread stuffing
- 1 8 ounce jar of candied jalapeño
- 1 cup shredded cheese
Directions:
- Preheat oven to 350 degrees F
- Grease a 9”x13” baking dish
- Strain candied jalapeños, reserve brine for finishing
- Finely dice candied jalapeños reserving some for garnish
- Thoroughly mix corn, sour cream, egg, corn bread mix, corn bread stuffing, diced candied jalapeño and shredded cheese
- Pour into greased baking dish
- Bake for 25 minutes
- Lightly drizzle 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.
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