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freshly baked cheesy sourdough jalapeno corn casserole getting served
Molly LaFontaine

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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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 4 servings
Step-By-Step Mode

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

  1. Use a box grater to shred jalapeños into small pieces (remove seeds if desired). Or finely dice them. Set aside.
  2. Grease and flour a 8×8” stainless steel pan and preheat oven to 350 degrees Fahrenheit.
  3. Add milk, sour cream, melted butter, sourdough discard, honey, egg, and salt to a mixing bowl. Stir to combine.
  4. 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!
  5. Add corn, jalapeño pieces, cornmeal, flour, baking powder, and baking soda. Stir just until combined, don’t over mix.
  6. 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.
  7. 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.
  8. 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

Notes

Please see blog post for storage information and all kinds of helpful tips plus serving ideas.
 
Sourdough Baking Disclaimer – I regularly feed my sourdough starter a 2:1 ratio of unbleached flour to filtered water, this creates a 50% hydrated starter even when I use discard. If you feed your starter differently, results may vary due to a different hydration which will cause a different consistency. No matter how you feed your starter just ensure it’s a thick consistency when you use it for my recipes even if you’re using discard.
 
Did you make this recipe? – Please leave a comment below or share a photo on social media! If you share a photo be sure to tag me @plumbranchhome
 
A Note From Molly – This recipe was developed and tested by me, NEVER AI (artificial intelligence). My recipes here on Plum Branch Home are created with purpose and cherished in our own home. What you see from Plum Branch Home is real. It’s made for a reason, tested, and loved!
 
Here at Plum Branch Home we’re serving God by loving our families one simple, wholesome, made from scratch recipe at a time!
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