Corn Jalapeño Casserole with Maple Butter

this Corn Jalapeño Casserole with Maple Butter side dish recipe is perfect for thanksgiving and holiday dinners

If there’s one dish you have to make this fall – it’s this! Our family has been making this delicious Corn Jalapeño Casserole with Maple Butter recipe for years and it’s SO easy! It’s also flavorful, crunchy, crisp and colorful. The PERFECT dish for entertaining and it’s a hit at every party. Not to mention it holds up great in the fridge. We always love having it on hand and the leftovers only get better. Enjoy!

Here’s a video of how we put my Corn Jalapeño Casserole together! For another delicious side dish, check out my Orange Glazed Rainbow Carrots recipe.

What You'll Need:

+ 1 can whole corn kernels, strained

+ 1 can creamed corn

+ 2 jalapeños, seeded and diced

+ 1 egg + 1 egg white, gently whisked

+ 1 stick butter, melted

+ Splash of milk (approximately 1/8 cup)

+ 1 cup sour cream

+ 1 box corn muffin mix

+ Salt & pepper to taste


Maple Butter
I used 1 stick of butter and a generous splash of pure maple syrup and whipped with a hand mixer. I made this amount to save some in the fridge/freezer but if you prefer you can cut it down.

Corn Jalapeño Casserole
1. Butter or grease your baking dish (I recommend using a 9”x13”)

2. Gently whisk eggs, combine all ingredients in a large mixing bowl and pour into baking dish.

3. Bake at 375 degrees for approximately 1 hour or until golden brown. It should be set and not jiggly when you remove from oven. Adjust bake time based on size of baking dish.

4. Top with maple butter, flaky sea salt, and enjoy!

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