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Candied Jalapeño Cornbread Casserole

Name: Candied Jalapeño Cornbread Casserole
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 8
Cuisine: American / BBQ
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)

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

Prep the base: in a large bowl, whisk together the melted butter, sour cream, and eggs until smooth.
Add corn and dry mix: stir in both cans of corn and the Jiffy mix until just combined.
Season: add Candied Jalapeño Rub, jalapeños (if using), and cheese. Fold until incorporated.
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.
Finish: sprinkle a pinch more Candied Jalapeño Rub over the top right when it comes out of the oven.