Jalapeno Cornbread Casserole
This Jalapeno Cornbread Casserole combines a little bit of sweetness and heat to make one irresistible side dish.
Servings 8 Servings
Ingredients
- 1 - 8 ounce package cornbread mix
- 1 - 15 ounce can corn drained
- 1 - 14.75 ounce can cream corn
- 1 egg
- 2 tablespoons butter melted
- 4 strips of bacon cooked and chopped
- 1 jalapeno seeds removed and finely chopped
- ½ cup shredded cheddar cheese
Instructions
- Preheat the oven to 400 degrees.
- Stir together the cornbread mix, corn, cream corn, egg, and butter until well combined.
- Fold in the bacon, jalapeno, and cheddar cheese.
- Spray a quart-size casserole dish with nonstick cooking spray and spread the mixture evenly in the pan.
- Bake in the preheated oven for 25 to 30 minutes, until the center of the casserole is set.
- Allow to cool for five minutes, then enjoy.