Print

Jalapeño Cheddar Honey Corn Casserole

Jalapeño Cheddar Honey Corn Casserole - featured image
Print Recipe

A golden, gooey, sweet and savory corn casserole with sharp cheddar, honey, and a touch of jalapeño. This easy bake is perfect for potlucks, cozy dinners, or any occasion that calls for comfort food with a little kick.

Ingredients

Scale
  • 1 cup all-purpose flour (or gluten-free blend)
  • 1 cup yellow cornmeal
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 large eggs, room temperature
  • 1/2 cup whole milk (or plant-based milk)
  • 1/3 cup honey
  • 1/4 cup unsalted butter, melted
  • 1 1/2 cups sharp cheddar cheese, shredded
  • 2 (15oz) cans whole kernel corn, drained (or 3 cups frozen/thawed corn)
  • 1 (15oz) can creamed corn
  • 1/3 cup diced fresh jalapeño (seeds removed for mild, leave some in for more heat)
  • Optional: 1/4 cup chopped green onions
  • Optional: 1/2 cup sour cream
  • Optional: 1/2 teaspoon smoked paprika
  • For topping: 1/2 cup shredded cheddar cheese
  • For topping: 2 tablespoons thinly sliced jalapeño (optional)

Instructions

  1. Preheat oven to 375°F (190°C). Grease an 8×8-inch or 9×13-inch baking dish with butter or nonstick spray.
  2. In a large bowl, whisk together flour, cornmeal, baking powder, salt, and black pepper.
  3. In a separate bowl, whisk eggs, milk, honey, and melted butter until smooth.
  4. Pour wet mixture into dry ingredients and stir until just combined. Do not overmix.
  5. Gently fold in shredded cheddar, drained corn, creamed corn, and diced jalapeño. Add optional green onions, sour cream, or smoked paprika if desired.
  6. Transfer mixture to prepared baking dish and smooth the top with a spatula.
  7. Sprinkle with extra shredded cheddar and jalapeño slices for garnish.
  8. Bake for 35-40 minutes (8×8-inch dish) or 30-35 minutes (9×13-inch dish), until edges are golden and a toothpick inserted in the center comes out mostly clean.
  9. Let cool for at least 10 minutes before slicing and serving.

Notes

Grate your own cheese for best melt. Adjust jalapeño heat by removing seeds. Don’t overmix batter for a tender texture. For gluten-free, use a 1:1 baking blend. Let casserole cool before slicing for neat squares. Broil for 1-2 minutes at the end for a golden crust. Store leftovers in the fridge up to 4 days or freeze up to 2 months.

Nutrition

Keywords: corn casserole, jalapeño, cheddar, honey, comfort food, easy bake, potluck, side dish, sweet and savory, spicy corn casserole

Find it online: https://yumnode.com/jalapeno-cheddar-honey-corn-casserole-easy-sweet-and-savory-bake/