Cheesy Sourdough Jalapeno Corn Casserole
My cheesy sourdough jalapeno corn casserole is made completely from scratch with simple steps! No need for Jiffy mix or canned creamed corn. Every bite is cheesy and spicy. I love serving this unique side for holidays and hearty Sunday suppers. I hope you love it as much as we do!
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If you want to make this recipe but don’t have a sourdough starter, no worries! Grab my free guide so you can make your own starter at home.
If you’re new to sourdough baking and feel hesitant, or you have questions, I’ve got something for you! I broke down the basics of what you need to know about sourdough baking in my free sourdough baking guide for beginners. I highly recommend grabbing a copy!
Inspiration Behind My Sourdough Jalapeno Corn Casserole Recipe
Growing up, my mom always made corn casserole for holiday meals. I always looked forward to it and craved that fluffy, almost cake-like casserole!
Fast-forward to when my husband and I moved to Tennessee. We started having a few holiday meals by ourselves, so I decided to try something new. I added a few handfuls of jalapeños to our corn casserole, and we loved it!
Ever since, we’ve mixed up our holiday corn casserole between this recipe and our regular favorite that reminds me of Mom’s.
I got the cheese topping idea from my husband’s family. My mother-in-law makes hers with a layer of shredded cheese melted on top. It’s amazing!
Why We Love This Corn Casserole and Think You Will Too!
- Best Corn Casserole Recipe Ingredients: The ingredients are simple and wholesome. No canned creamed corn or Jiffy cornbread mix!
- Made Completely From Scratch: This allows you to make the dish more wholesome!
- Simple Instructions: The steps are beginner-friendly and so simple!
- Light and Fluffy Texture: Each bite is light and fluffy. No dense corn casserole here.
- Perfect Holiday Side Dish: It’s the perfect side for Thanksgiving, Christmas, and Easter.
- Easy to Make Ahead: You can easily make the batter 1-2 days ahead and stick it in the fridge until you’re ready to bake it.
- Fermentation Benefits: From adding sourdough discard, we’re adding cultures that bring fermentation benefits, especially if you do the refrigeration to allow them to ferment all the other ingredients!
- Perfect Amount of Spice: The jalapeños add the best level of spice!
Why Make Corn Casserole with Sourdough Discard?
When you make cheesy jalapeno corn casserole with sourdough discard, you get fermentation benefits from the sourdough starter’s cultures. If you long ferment the dough in the fridge for 12-48 hours before baking, those cultures ferment the other ingredients. This long fermentation is optional but adds even more fermentation benefits!
My Tips for Making Jalapeno Corn Casserole
- Avoid Over-Mixing the Batter: For light and fluffy corn casserole, stir quickly to combine or it’ll get dense.
- Use Frozen Corn: Instead of using canned corn, I recommend frozen corn. It holds texture and flavor better.
- Shred the Cheese at Home: When you shred a block of cheese at home instead of buying it at the store pre-shredded, it not only eliminates anti-caking agents but melts so much better.
- Avoid Over-Baking: It’s always best to start checking at the earliest bake time and add a few minutes than over-bake and dry out your casserole.
- Shred or Finely Dice Jalapenos: You want to make sure the jalapenos are in small pieces so you get a little in every bite.
Ingredients You’ll Need (with notes and substitutions)
Note: Please see the recipe card at the bottom of this blog post for measurements
- milk: I like to use whole milk but you can use any
- sour cream: you can substitute this for plain, unsweetened yogurt
- melted salted butter: I like to use Kirkland’s organic grass-fed butter at Costco
- sourdough discard: if all you have is fed starter that works too
- raw honey: you can substitute this for pure maple syrup if desired
- egg: a large egg works great
- sea salt: I always use sea salt
- corn: frozen or fresh corn is way better than canned for flavor and texture, I get organic
- jalapeños: use medium jalapenos for the best result or just 1 for a mild spice
- cornmeal: use medium ground or fine, white or yellow both work
- all-purpose flour: this is a great base for the casserole
- baking powder: I like to use an aluminum-free version
- baking soda: this helps with the light and fluffy texture
- shredded mild cheddar cheese: you can also use medium cheddar
Helpful Kitchen Tools for this Recipe
This section contains Amazon affiliate links to items I use and love for this recipe.
How to Make Cheesy Sourdough Jalapeno Corn Casserole
Note: Please see the recipe card at the bottom of this blog post for the full written recipe.
Use a box grater to shred jalapeños into small pieces (remove seeds if desired). Or finely dice them. Set aside.
Grease and flour a 8×8” stainless steel pan and preheat oven to 350 degrees Fahrenheit.
Add milk, sour cream, melted butter, sourdough discard, honey, egg, and salt to a mixing bowl. Stir to combine.
IMPORTANT: if you want to make the batter ahead or cold ferment it for more fermentation benefits, wait to add baking powder and baking soda in the next step!
Add corn, jalapeño pieces, cornmeal, flour, baking powder, and baking soda. Stir just until combined, don’t over mix.
OPTIONAL: At this point you can add an airtight lid to the mixing bowl or Saran Wrap and place it in the fridge for up to 48 hours until you’re ready to bake. This allows the starter’s cultures to ferment the other ingredients adding more fermentation benefits. If you do this step, add baking powder and baking soda right before baking.
To continued the recipe, pour batter into the prepared pan and smooth out into an even layer. Add shredded cheese on top and if desired, a few slices of jalapeño.
Bake at 350 degrees Fahrenheit, uncovered, for 38-40 minutes or until fully baked. Test the center with a toothpick, if it comes out clean it’s ready. Remove from oven and enjoy!
Video Tutorial
What to Serve with Jalapeno Corn Casserole
This casserole is a wonderful holiday side dish, but you can also serve it as a regular supper side. It’s a great dish to take to potlucks and family gatherings! Here are a few ideas for main dishes to serve alongside corn casserole:
- Grilled Chicken Bites with Creamy Garlic Sauce
- Oven-Baked Buttermilk Fried Chicken Tenders
- Mini Meatloaf Recipe From Scratch
- Baked Mexican Chicken Skewers
- Stovetop Balsamic Beef Stew
Storing Leftover Corn Casserole Instructions
After cooled down, store leftovers in an airtight container, preferably glass, in the fridge for 3-4 days.
Freezing Instructions
After you bake and cool the corn casserole, place it in a glass, freezer-safe container. It’ll last for up to 3 months in the freezer. When you’re ready to enjoy, thaw in the fridge overnight.
My Favorite Way to Reheat Cheesy Corn Casserole
My favorite way to reheat corn casserole is in a 350-degree oven until it’s warm, about 10 minutes. This is the best way to reheat without losing the flavor or texture.
Frequently Asked Questions
Yes! Cornbread casserole is just a lighter version of cornbread that has corn kernels and jalapeños mixed in.
Sure! To make a jalapeño cream cheese corn casserole, soften a few ounces of plain cream cheese and add that in with the wet ingredients.
More Holiday Side Dishes
If you’re looking for more made from scratch side dish recipes for the holidays, try a few of these:
- Sourdough Hawaiian Rolls
- Sourdough Cheesy Corn Casserole
- Savory Twice Baked Sweet Potatoes
- Sourdough Angel Biscuit Recipe
- Honey Sourdough Cornbread
- Cheesy Hashbrown Casserole
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Recipe
Cheesy Sourdough Jalapeno Corn Casserole
Ingredients
- 3/4 cups milk (I use whole milk but you can use any)
- 1/4 cup sour cream (or plain yogurt)
- 2 Tbsp melted salted butter
- 1 Tbsp sourdough discard
- 3 Tbsp raw honey
- 1 egg
- 1 tsp sea salt
- 1/2 cup fresh or frozen corn (I use organic)
- 2 medium jalapeños (or 1 for a more mild spice level)
- 1/4 cup medium ground or finely ground cornmeal (white or yellow)
- 2/3 cup all-purpose flour
- 3/4 tsp baking powder
- 1/4 tsp baking soda
- 1 cup shredded mild cheddar cheese
Instructions
- Use a box grater to shred jalapeños into small pieces (remove seeds if desired). Or finely dice them. Set aside.
- Grease and flour a 8×8” stainless steel pan and preheat oven to 350 degrees Fahrenheit.
- Add milk, sour cream, melted butter, sourdough discard, honey, egg, and salt to a mixing bowl. Stir to combine.
- IMPORTANT: if you want to make the batter ahead or cold ferment it for more fermentation benefits, wait to add baking powder and baking soda in the next step!
- Add corn, jalapeño pieces, cornmeal, flour, baking powder, and baking soda. Stir just until combined, don’t over mix.
- OPTIONAL: At this point you can add an airtight lid to the mixing bowl or Saran Wrap and place it in the fridge for up to 48 hours until you’re ready to bake. This allows the starter’s cultures to ferment the other ingredients adding more fermentation benefits. If you do this step, add baking powder and baking soda right before baking.
- To continued the recipe, pour batter into the prepared pan and smooth out into an even layer. Add shredded cheese on top and if desired, a few slices of jalapeño.
- Bake at 350 degrees Fahrenheit, uncovered, for 38-40 minutes or until fully baked. Test the center with a toothpick, if it comes out clean it’s ready. Remove from oven and enjoy!
Video