This sweet and spicy cornbread casserole is a great addition to any holiday meal. Combine a bit of honey with jalapeno and you have a side dish that will wow!
Sweet and Spicy Cornbread Casserole
Last year we were going to a new house for Thanksgiving dinner, with family I had just met a few months before. When they invited us I asked what I could bring. She responded with “the cornbread casserole,” like it was nothing… I had never heard of it!!
I didn’t tell her that, I just responded, sure. I Googled it as soon as she left. But couldn’t find one that I loved so I took a little of this and that and created my own sweet and spicy cornbread casserole.
How to make a cream corn casserole:
Mix together your cornbread mix, cream corn, sweet corn (reminder drained), sour cream, cheddar cheese, & egg.
Lightly hand mix ingredients together until wet.
Next, add in your honey
& jalapeno
TIP!! While slicing Jalapenos use the produce bag to hold the pepper. The oils won’t get on your skin and no accidental burning of your eyes.
Pour into a 9×13 greased pan (I recommend organic coconut oil) or a cast-iron skillet.
Bake in a 350-degree oven for 45mins to an hour. Take it out when it’s golden brown.
It makes a great side for any dinner. 
We had it with burgers tonight and it has become a favorite for neighborhood cookouts! Goes great with BBQ.
We are going to do the left-overs with chili tomorrow. What is your favorite go-to Thanksgiving side?
Sweet and Spicy Cornbread Casserole
This sweet and spicy cornbread casserole is a great addition to any holiday meal. Combine a bit of honey with a jalapeno and you have a side dish that will wow!
Ingredients
- 1 15oz CornBread Mix
- 1 Can Cream Style Sweet Corn
- 1 Can Sweet Corn (drained)
- 1/2 cup Sour Cream
- 1/2 cup shredded Cheddar Cheese (I used white cheddar)
- 1 egg
- 1/8 cup Honey
- 1 diced Jalapeno
Instructions
- Preheat oven to 350 degrees
- Mix together your cornbread mix, cream corn, drained sweet corn, sour cream, cheddar cheese, & egg.
- Lightly hand mix ingredients together until wet.
- Add in your honey & jalapeno
- Pour into a 9x13 greased pan (I recommend organic coconut oil) or a cast iron skillet.
- Bake for 45 minutes to an hour. Take it out when it's golden brown.
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paula
Monday 13th of July 2015
I had this over 25 years at a Mexican restaurant Sunday brunch in San Diego. The only difference was it had green chili's instead of jalapeños. It was good and I'll probably make it that way cause I don't like the taste of jalapeño
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Saturday 23rd of May 2015
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Melissande
Wednesday 12th of November 2014
Oh my goodness! This looks insane! I've never heard of either!