Recipes

Candied Jalapeño Cornbread Casserole

Candied Jalapeño Cornbread Casserole

A sweet-and-spicy corn casserole built on Jiffy corn muffin mix and finished with Meat Mitch Candied Jalapeño Rub.

Time, Servings and Calories are estimated.

Prep 10 min
Cook 45 min
Total 55 min
Serves 8
Calories 310

Ingredients

  • 2 (15.25 oz) cans whole kernel corn, drained
  • 1 (15 oz) can creamed corn
  • ½ cup unsalted butter, melted
  • 1 cup sour cream
  • 2 eggs
  • 1 (8.5 oz) box Jiffy corn muffin mix
  • 2 tbsp Meat Mitch Candied Jalapeño Rub
  • 1-2 tbsp diced pickled jalapeños (optional, for extra kick)
  • ½ cup shredded cheddar or pepper jack cheese (optional)

Instructions

  1. Prep the base: in a large bowl, whisk together the melted butter, sour cream, and eggs until smooth.
  2. Add corn and dry mix: stir in both cans of corn and the Jiffy mix until just combined.
  3. Season: add Candied Jalapeño Rub, jalapeños (if using), and cheese. Fold until incorporated.
  4. Bake: pour the mixture into a greased 9x9 or medium casserole dish. Bake at 350°F for 40–45 minutes until set in the center and golden around the edges.
  5. Finish: sprinkle a pinch more Candied Jalapeño Rub over the top right when it comes out of the oven.

Easy, flavorful, and gone before seconds are called.

QR code linking to the recipe video

Watch the video: https://www.instagram.com/p/DRfYWkaj2za/




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