Savory Jalapeño Popper Cheesy Cornbread Casserole
A comforting, crowd-pleasing casserole that combines the bold flavors of jalapeño poppers with moist, cheesy cornbread. Perfect for potlucks, family gatherings, or game day, this easy five-step recipe delivers creamy, spicy, and cheesy goodness in every bite.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 9 servings 1x
- Category: Side Dish
- Cuisine: American
Ingredients
Scale
- 1 cup yellow cornmeal
- 1 cup all-purpose flour (or gluten-free blend)
- 1 tablespoon granulated sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup whole milk
- 2 large eggs, room temperature
- ¼ cup unsalted butter, melted and slightly cooled
- 4 oz cream cheese, softened
- 2–3 fresh jalapeños, seeded and finely diced
- 1 cup shredded sharp cheddar cheese
- ½ cup shredded Monterey Jack cheese (or pepper jack)
- ¼ cup chopped cooked bacon (optional)
- 2 tablespoons chopped fresh chives or green onions
- ½ cup shredded cheddar cheese (for topping)
- 2 tablespoons sliced jalapeños (for garnish)
Instructions
- Preheat oven to 375°F (190°C). Lightly grease an 8×8 inch baking dish with butter or nonstick spray, or line with parchment paper.
- In a large bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk milk, eggs, and melted butter until smooth. Add softened cream cheese and whisk until mostly smooth.
- Pour wet ingredients into dry ingredients and gently fold until just combined. Stir in diced jalapeños, cheddar, Monterey Jack, cooked bacon, and chives. Do not overmix.
- Pour batter into prepared pan and smooth the top. Sprinkle with additional cheddar and jalapeño slices. Bake for 30-35 minutes, until center is set and edges are golden and bubbly. Let cool for 10 minutes before slicing.
Notes
For a vegetarian version, omit bacon. Use gloves when handling jalapeños. Grate cheese fresh for best texture. Bake in muffin tins for individual servings (reduce bake time to 18-20 minutes). Cover with foil if browning too quickly. Store leftovers in fridge up to 3 days or freeze up to 2 months.
Nutrition
- Serving Size: 1 square (about 1/9
- Calories: 250
- Sugar: 3
- Sodium: 420
- Fat: 14
- Saturated Fat: 7
- Carbohydrates: 19
- Fiber: 2
- Protein: 16
Keywords: cornbread casserole, jalapeño popper, cheesy casserole, comfort food, easy side dish, potluck recipe, spicy cornbread, family favorite, baking, southern