Smoky Spicy Cheddar Corn Casserole

Closeup of a slice of smoky Corn Casserole.

Smoky Spicy Cheddar Corn Casserole

Our Corn Casserole combines traditional ingredients with a kick of jalapeno and smoked paprika, topped with crispy fried onions creating a flavorful, unique side dish perfect for any occasion.

Course Side Dish

Cuisine American

Keyword corn casserole, easy casserole, easy side dish, Thanksgiving, thanksgiving side dish

Prep Time 15

Cook Time 50

Total Time 1 5

Servings

Calories 257kcal

Author Maike Corbett

Ingredients

1 box Jiffy Corn Muffin Mix
2 teaspoons smoked paprika
2 large eggs
½ cup butter unsalted, melted
1 cup sour cream
1 can (15 ounces) whole kernel corn drained
1 can (15 ounces) cream style corn
2 cups cheddar cheese shredded
1 jalapeno seeds removed, finely chopped
1 cup crispy fried onions optional

Instructions

Preheat your oven to 350° Fahrenheit. Lightly grease a 9x13" casserole dish.
In a large bowl, combine the Jiffy Corn Muffin Mix, smoked paprika, eggs, melted butter, and sour cream and beat with an electric mixer until well combined.
Add in the whole-kernel corn, cream-style corn, shredded cheddar cheese, and chopped jalapeno. Stir with a spatula until the ingredients are evenly distributed.
Pour the mixture into the baking dish. Use a spatula to smooth the top so the casserole cooks evenly.
Bake the casserole in the preheated oven for 45-50 minutes, or until the top is golden brown and the center is set (a toothpick inserted in the middle should come out clean).
In the last 5 minutes of baking, sprinkle the crispy fried onions on top of the casserole for added crunch and flavor. Remove the casserole from the oven and let it cool for a few minutes before serving.

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