Jalapeño Cornbread Casserole

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.


Skill Level: easy

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes


  • 10 ounce can of whole kernel corn, drained
  • 10 ounce can of cream-styl​e 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



  • 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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