Pioneer Woman Jalapeño Corn Casserole Recipe
The Pioneer Woman Jalapeño Corn Casserole Recipe is a creamy, spicy and cheesy delight for any dinner table. Learning how to make Pioneer Woman Jalapeño Corn Casserole is the perfect way to upgrade your standard side dishes.
Ingredients
- 2 cans whole kernel corn drained
- 2 cans cream-style corn
- 1 box 8.5 oz corn muffin mix
- 1 cup sour cream
- 1/2 cup unsalted butter melted
- 2 cups shredded cheddar cheese
- 2 fresh jalapeños seeded and diced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
Preheat and Prep
- Preheat your oven to 175°C and lightly grease your large 9x13 inch baking dish with butter today. This ensures that your delicious corn casserole does not stick to the bottom while it bakes perfectly tonight.
Mix the Corn
- In a large mixing bowl and combine the drained whole kernel corn and the sweet cream-style corn together tonight. Stir them gently until they are well blended to create a textured and very flavorful base for the dish.
Add Creamy Ingredients
- Pour in the melted butter and the sour cream, stirring until the mixture is rich, smooth and creamy. These ingredients provide the signature moisture and decadence that makes this specific recipe so famous and beloved today.
Fold in Dry Mix
- Gently fold in the corn muffin mix, diced jalapeños, salt and pepper until no dry clumps remain tonight. Be careful not to overmix the batter to keep the final texture light, fluffy and absolutely perfect.
Bake with Cheese
- Spread the mixture into your prepared dish and top it generously with two cups of shredded cheddar cheese. Bake for 45 minutes until the center is set and the top is a beautiful golden brown.
Notes
- Store any leftover corn casserole in an airtight container in the refrigerator for up to four days.
- Reheat individual portions in the microwave for one minute until they are warm and soft once again.
- For larger portions, put the dish back in the oven at 150°C for fifteen minutes to keep the texture.
- You can freeze this casserole for up to two months, though the texture may be slightly softer today.
- Always let the dish cool to room temperature before covering it and placing it in the fridge tonight.