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Crispy Cheesy Jalapeño Cornbread Casserole

crispy cheesy jalapeño cornbread casserole - featured image
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This easy casserole features a crispy, golden cornbread crust packed with fresh corn, gooey cheese, and a kick of jalapeño. It’s a crowd-pleasing comfort food perfect for potlucks, weeknight dinners, or holiday gatherings.

Ingredients

Scale
  • 1 cup medium grind cornmeal
  • 1 cup all-purpose flour (or gluten-free blend)
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 cup sugar
  • 1 teaspoon salt
  • 2 large eggs, room temperature
  • 1/2 cup unsalted butter, melted
  • 1 cup plain Greek yogurt (or sour cream)
  • 1/2 cup whole milk (or almond/oat milk)
  • 2 fresh jalapeños, seeded and diced (or to taste)
  • 1 1/2 cups fresh corn kernels (about 2 large ears, or frozen/thawed)
  • 1 cup sharp cheddar cheese, shredded
  • 1/2 cup Monterey Jack cheese, shredded
  • 2 green onions, thinly sliced (optional)
  • Pickled jalapeño slices (optional, for topping)
  • 1/4 cup extra shredded cheese (for topping)
  • Fresh cilantro, chopped (for garnish)

Instructions

  1. Preheat oven to 400°F (205°C). Generously grease a 9×13-inch casserole dish with butter. If using cast iron, heat it in the oven for 5 minutes.
  2. In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, sugar, and salt until evenly combined.
  3. In another bowl, beat eggs until frothy, then whisk in melted butter, Greek yogurt, and milk. Let ingredients come to room temperature.
  4. Pour wet mixture into dry ingredients. Stir gently with a spatula until just combined; do not overmix.
  5. Fold in corn kernels, diced jalapeños, shredded cheddar, shredded Monterey Jack, and green onions. Batter will be thick but scoopable.
  6. Spoon batter into prepared casserole dish and smooth the top. Sprinkle with extra cheese and pickled jalapeño slices if desired.
  7. Bake uncovered for 30-35 minutes, or until edges are golden brown and center is set. Check at 25 minutes; casserole is done when a toothpick inserted in the center comes out mostly clean.
  8. For extra crunch, broil on high for 2-3 minutes at the end, watching closely.
  9. Let casserole rest for 10 minutes before slicing. Garnish with fresh cilantro or green onions.

Notes

For gluten-free, use a GF flour blend. For dairy-free/vegan, substitute eggs with flax eggs, use plant-based yogurt, butter, and cheese. Fresh corn gives the best texture, but frozen (thawed and drained) works. Preheating the pan or using cast iron yields crispier edges. Let casserole cool before slicing for best results.

Nutrition

Keywords: cornbread casserole, jalapeño cornbread, cheesy cornbread, fresh corn bake, comfort food, potluck recipe, easy casserole, vegetarian, southern cornbread

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