Jalapeno Cheddar Cornbread Casserole

Cornbread and casserole fans! Spice up dinner time tonight and make this delicious Jalapeno Cheddar Cornbread Casserole!

Is there anything better than a big pot of chili to warm you up on a chilly day? How about some cheesy cornbread on the side?

This Jalapeno Cheddar Cornbread Casserole is the perfect comfort food for a cold winter’s night.

It’s easy to make, and it will definitely satisfy your hunger! So why not give it a try today?

Baked Corn Casserole

Fiesta Corn

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Jalapeno Cheddar Cornbread Casserole

Supplies:

• quart size casserole dish
• measuring spoons
• measuring cups
• mixing bowl
• stirring spoon
• non-stick cooking spray
• chopping knife
• cutting board

Ingredients:

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• 1 8-ounce package cornbread mix
• 1 15-ounce canned corn, drained
• 1 14.75 ounce canned cream corn
• 1 egg
• 2 tablespoons butter, melted
• 4 strips of bacon, cooked and chopped
• 1 jalapeno, seeds removed and finely chopped
• ½ cup shredded cheddar cheese

Instructions:

Preheat the oven to 400 degrees.

Stir together the cornbread mix, corn, cream corn, egg, and butter until well combined.

Fold in the bacon, jalapeno, and cheddar cheese.

Spray a quart-size casserole dish with nonstick cooking spray and spread the mixture evenly in the pan.

Bake in the preheated oven for 25 to 30 minutes, until the center of the casserole is set.

Allow to cool for five minutes, then enjoy.

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