Corn Casserole with Jalapeno and Honey
Cheesy baked comfort food! This easy Corn Casserole is loaded with cheddar, jalapeños and sweetened with honey. A creamy, cheesy side dish that’s the perfect side dish for just about anything.
This post is created in partnership with Iowa Corn. All opinions and statements are my own, as always.
We made it to Friday….I don’t know about you but it’s been quite the week here and I’m glad we made it to the end. I won’t get into details just now but everything that’s been happening around here just makes me with I was back in Des Moines, Iowa frolicking in the cornfields.
If you follow along on Instagram you may remember my trip a few weeks back for Iowa Corn Quest and all the things I learned about corn. If you’re like me…..I always think of sweet corn on the cob loaded with butter and salt…..and barely give a thought to the boatload of other things we use (and need) corn for. Things like livestock feed and fuel in the form of ethanol.
Day 1 was spent visiting Kellie Blair’s farm and learning all about their farming practices. The farm is family owned and they really care about sustainable farming practices. We discussed the need for GMO vs Non GMO and how GMO increases efficiencies and helps feed larger populations without increasing labor costs. Also, GMO corn doesn’t require as much insecticide or other chemicals to help it grow, as well as, it eliminates the need for extra labor to weed crops.
We, also, had the opportunity to visit the Iowa Speedway, the fastest short track in the world, for a quick lesson in the production of ethanol. A short demonstration of gasoline and ethanol burning proved that ethanol is definitely a cleaner burning fuel. And since 60-70% of air pollution comes from mobile transportation, the clean air benefits of using ethanol are just plain and simple.
Over 40% of Iowa’s corn goes into ethanol production but there is absolutely no waste when it comes to the processing of ethanol. Corn is 2/3 starch so once the ethanol is produced we are left with distillers grains which are used for livestock feed…..and carbon dioxide which is used for carbonated beverages, frozen pizzas, etc.
One bushel of corn yields 3 gallons of ethanol and 18 pounds of distillers grains, some of which is used for domestic livestock and the remaining is exported to Mexico and overseas.
How amazing is that?
But since I’m a big fan of eating corn and not so much into the production of ethanol I thought I’d whip up one of my favorite comfort dishes, Cheesy Corn Casserole with Jalapeños and Honey. This simple side dish is so easy to make and can even be made in advance for parties or entertaining.
How To Make It
Corn casserole, Corn Bake or Corn Pudding Casserole….whatever you call it wherever you live, this easy to make dish is simple to mix together in just a matter of minutes.
- Add corn bread mix to a mixing bowl and stir in the corn, butter, sour cream, honey, cheese and jalapeños.
- Transfer the corn mixture to a prepared baking dish and bake for 50-60 minutes in a 350 degree oven.
- Sprinkle the casserole with the remaining cheese and bake for 10 additional minutes.
- Remove the casserole from the oven and allow to rest for 10 minutes.
- Serve with additional jalapeños, if desired.
How To Make in Advance
This Cheesy Corn Casserole is a great make ahead dish.
To Prep it in Advance:
- Assemble the corn casserole and transfer to a baking dish.
- Cover tightly with plastic wrap and refrigerate for up to 24 hours.
- Remove the plastic wrap and bake according to recipe instructions.
How To Bake it in Advance:
- Assemble the corn casserole and transfer to a baking dish.
- Bake according to recipe instructions.
- Allow the corn casserole to cool to room temperature and cover with foil.
- Refrigerate for up to 3 days in advance.
- Bake, covered with foil, at 350 degrees for 20 minutes or until heated through. Remove the foil and bake for 5 additional minutes.
How To Bake a Double Batch of Corn Casserole
If you are entertaining a large group, you may want to double this Cheesy Corn Casserole recipe. It’s easy to do but you will need to increase the final bake time to 1 hour and 15 minutes. When the center is firm to the touch and no longer wobbly, the casserole should be cooked completely through.
This easy sweet corn casserole is such a hit with kids and adults. It’s the most amazing carb-y comfort food ever and so simple to make. It’s my favorite way to make baked creamed corn casserole which is what we called it when I was a kid.
What To Serve It With
- Citrus Herb Roasted Turkey….thanksgiving all year long here.
- Oven Baked Chicken Breasts, so easy, so quick, so amazingly tender.
- Sometimes you just need BBQ Chicken…plain and simple.
- A little fried Chicken is perfect alongside your Corn Casserole.
More Easy Side Dish Recipes
- Quick and easy Stovetop Mac and Cheese…YES.
- Black Eyed Pea and Corn Salad is sooooo good.
- Cheesy Kale Gratin because spinach is so last year.
- We love this Mexican Street Corn Salad!
- Pimento Cheese Mashed Potatoes because….why not.
- Scalloped Corn Casserole
If you’re looking for more DELISH recipes be sure to follow along over on Instagram where I’m sharing behind the scenes fun and everything I’m eating lately!
Get the Recipe: Corn Casserole Recipe with Jalapeños and Honey
- 1 15.25- ounce can whole kernel corn drained
- 1 14.75- ounce can cream-style corn
- 1 8- ounce package corn muffin mix
- 1 cup sour cream
- 5 tablespoons melted butter
- 1 1/2 cups shredded cheddar
- 1/4 cup honey
- 1/4 cup finely chopped jalapeños
- Preheat oven to 350 degrees.
- In a large bowl, stir together both cans of corn, muffin mix, sour cream, butter, 1 cup cheddar, honey and jalapeños.
- Transfer to a 9 x 13-inch baking dish coated with cooking spray.
- Bake for 45 minutes or until golden brown.
- Remove from oven and top with the remaining cheese.
- Return to oven and bake for an additional 5 to 10 minutes or until cheese is melted.
- Allow the casserole stand for at least 5 minutes and then serve warm.