Jalapeño Popper Corn Casserole
User Reviews
5
Jalapeño Popper Corn Casserole
Description
The Jalapeño Popper Corn Casserole starts with a batter combining dry ingredients like flour, cornmeal, sugar, salt, and baking powder, mixed with softened cream cheese, melted butter, and egg to create a dense base. Canned creamed corn and drained whole corn kernels add moisture and corn texture, while diced fresh jalapeños provide a controlled spicy kick. Cheddar cheese is mixed into the batter and also sprinkled on top to add rich, melted cheesiness.
Baked in a 9x13-inch pan at 350°F, the casserole develops a slightly firm center and golden edges within 40 to 45 minutes. After baking, additional shredded cheddar and chopped, crisp bacon are layered on top and baked briefly to melt the cheese and slightly warm the bacon, adding a smoky crunch that contrasts the creaminess inside.
This casserole serves well as a side dish for meals needing a spicy, rich component or as a comforting snack. The creamy texture combined with spicy heat and smoky bacon makes it a layered, flavorful dish worth serving warm.
Leftovers should be stored in an airtight container and can keep safely refrigerated for up to five days, making it convenient for prepared-ahead meals.
Ingredients
- 1 cup all-purpose flour
- 1 cup cornmeal yellow
- ½ cup white sugar
- 1 teaspoon salt
- 3 teaspoons baking powder
- (8 oz cream cheese
- 1 tick unsalted butter 1/2 cup, melted
- (1) 15 ounce creamed corn do not drain, canned
- (1) 15 ounce corn drained, canned
- 1 egg
- 1 jalapeño use two jalapeños if you want it spicier, fresh, seeded, diced
- 1 1/2 cup cheddar cheese shredded
- 6 Bacon cooked to a crisp and chopped, sliced
Instructions
- Preheat the oven to 350 degrees F.
- In a large mixing bowl combine soften cream cheese, butter, and egg. Beat with a mixer until combined.
- In another mixing bowl combine the flour, sugar, cornmeal, salt, and baking soda. Whisk together until combined.
- Combine these dry ingredients and wet ingredients in the large mixing bowl and beat until combined. The mixture will be thick.
- Add to the mixing bowl, the creamed corn, the regular corn, 1 cup of the shredded cheese, and the diced jalapeños.
- Stir by hand until well combined.
- Place in a 9X13 baking pan (or a 2 quart baking pan) sprayed with a baking pan.
- Bake for 40-45 minutes until the center is set.
- Top the casserole with the remaining cheddar cheese and diced bacon
- Bake for an additional 5 minutes to melt the cheese.
- Let sit for 5 minutes. Serve and enjoy!
Notes
- Use fresh jalapeños and adjust quantity for desired spiciness.
- Bake thoroughly until center is set to ensure proper texture.
- Store leftovers refrigerated in airtight container up to 5 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 451 kcal
% Daily Value*
| Calories | 451kcal | 23% |
| Carbohydrates | 47g | 16% |
| Protein | 11g | 22% |
| Fat | 25g | 38% |
| Saturated Fat | 14g | 70% |
| Trans Fat | 1g | 50% |
| Cholesterol | 84mg | 28% |
| Sodium | 750mg | 31% |
| Potassium | 239mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 13g | 26% |
| Vitamin A | 829IU | 17% |
| Vitamin C | 5mg | 6% |
| Calcium | 226mg | 23% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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