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!
Sweet and Spicey 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.
What you need for your jalapeno cornbread casserole:
- 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
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 9x13 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?
If you love this Thanksgiving craft for kids, you’ll love these:
