Jalapeño Corn Casserole
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy, spiced corn casserole with jalapeños, bell peppers, and garlic baked with cornbread mix and topped with melted cheddar. This rich, comforting side dish is particularly popular at Thanksgiving.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- ⅓ cup (75g) unsalted butter, (softened)
- ⅓ cup (50g) diced onion
- 1-2 jalapeño peppers, (diced)
- 1 teaspoon (5g) minced garlic
- 1 bell pepper, (diced)
- 1 15-ounce can cream-style corn
- 1 15-ounce can sweet corn, (drained)
- 1 8-ounce container sour cream
- 2 large eggs, (lightly beaten)
- 1 8.5-ounce box cornbread mix ((see notes))
- 1 teaspoon (5g) Creole seasoning (with salt (adjust to taste))
- ½ cup (60g) shredded cheddar cheese ((optional))
At a glance
PER SERVING · TIME 55M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 45m
- Sodium
- 817mg
- Total sugar
- 12g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 272mg
- Calcium
- 60mg
- Iron
- 0.80mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 817MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.