Rich, savory, and a little spicy—this casserole brings sweet corn, jalapeños, and melty cheese together on a fluffy cornbread base. It’s part spoonbread, part casserole, and 100% perfect beside brisket, pulled pork, ribs, or smoked chicken.Corn casseroles and spoonbreads are Southern staples. Texas cooks added jalapeños and extra cheese to stand up to peppery rubs and smoke—now it’s a cookout and potluck favorite.
Heat oven to 350°F (175°C). Lightly grease a 9×13 pan or 12" cast-iron.
Mix batter:
In a large bowl combine Jiffy mix, drained corn, cream-style corn, sour cream, melted butter, eggs, diced pickled jalapeños, salt, pepper, 1 cup cheddar, and ½ cup Monterey Jack. Stir until just combined—do not overmix.
Pan & top:
Pour into the prepared pan.
Sprinkle the remaining ½ cup cheddar evenly over the top.
Add fresh jalapeño slices if using.
Bake:
Bake uncovered 45–50 minutes until the center is set and the top is golden and bubbling.
Rest:
Cool 5–10 minutes to set before scooping.
Smoker option:
Bake uncovered at 300–325°F (149–163°C) over indirect heat for 45–60 minutes with mild wood (pecan/apple). Rotate once for even browning.
Notes
Description of the Finished Dish
Soft, spoonable cornbread texture dotted with sweet corn and jalapeño, crowned with a lightly crisped, golden-cheese top. Creamy, savory, and just spicy enough to cut through rich smoked meats.
Doneness & Texture Cues
Golden top: Cheese melted with lightly crisp edges.
Set center: A knife in the middle comes out mostly clean; no liquid pockets.
Spoonable: Moist, tender crumb—holds a scoop but isn’t dry.
Pro Tips
Drain matters: Let whole-kernel corn drain well so the center sets.
Heat control: More jalapeño? Add extra diced pickled jalapeños or a few fresh slices on top.
Cast-iron FTW: A preheated skillet gives the best edge crust and even heat.
