Cheesy Jalapeño Corn Casserole

If you are a fan of cheese and spice and corn, you are going to love this cheesy jalapeño corn casserole. The whole dish is great, but that golden top is the absolute best part.

I must confess that in my family we have a standard set of sides that must be made for Thanksgiving and Christmas and this cheesy jalapeño corn casserole isn't on that list. Not because it’s not perfectly spicy, cheesy and delicious. No, it's because that list was set in stone many years ago and no one is allowed to alter it. In fact. lest we forget, the list is kept at the front of my recipe binder, in a little pocket. Along with the turkey and stuffing, we must have rich creamed potatoes, sticky sweet potatoes, maque choux, green beans with baby new potatoes and, of course, my aunt's best pecan pie for dessert. Is it only my family that is so set in our ways?

If your family is not as persnickety about the holiday menu, you’ll want to add this casserole to your line up. Never mind, if they are. Just make it for a Sunday Supper.

Ingredients
2 tablespoons butter
1 fresh jalapeño or part thereof- depending on your heat tolerance - minced
2 tablespoons onion, minced
1 clove garlic, minced
2 tablespoons all-purpose flour
1 teaspoon dry mustard powder
3/4 teaspoon salt
1/2 teaspoon black pepper
3 cups grated sharp cheddar cheese, about 12 oz or 340g
4 cups or 540g fresh or frozen corn kernels
2 eggs
1 cup or 240ml milk

Method
Use one tablespoon of the butter to sauté the onion, garlic and jalapeño in a small saucepan, over a very low heat, just until softened, about 5-7 minutes. The onion doesn’t need to color, just soften. Remove from the heat and leave to cool.

Preheat oven to 350°F or 180°C and use the other tablespoon of butter to grease your casserole dish.

Toss together cheese, flour, mustard powder, salt and pepper in a medium bowl. Add in the corn and mix well. Set aside.

Beat the eggs and whisk in the milk and the sautéed vegetables.

Pour milk/egg mixture in the corn/cheese mixture; stir well to blend evenly.

Pour the combined mixture into your buttered casserole dish. It looks a bit dry on the top but don't worry, the egg and cheese will rise up and created a beautiful almost soufflé like texture throughout.

Bake in your preheated oven for about 35-40 minutes or until puffy and golden on top. The middle should be ever so slightly jiggly when you take it out and will firm up as it cools.

Enjoy!

Check out all the other special tasty side dishes our Sunday Supper tastemakers are sharing today! Many thanks to this week's host, Caroline of Caroline's Cooking and our event manager, Renee of Renee's Kitchen Adventures for all of their hard word.

Fruity Side Dishes

• Cranberry Apple Relish by Recipes Food and Cooking
• Cranberry Fluff Salad by That Skinny Chick Can Bake
• Easy Cheesy Pineapple Bake by This is How I Cook
• Pecan Cranberry Jello Salad by Curious Cuisiniere
• Slow Cooker Butternut Squash and Apples by Dizzy Busy and Hungry

Other Side Dishes

• Chestnut Stuffing by Cindy’s Recipes and Writings
• Easy Mushroom Rice Pilaf by Renee’s Kitchen Adventures
• One Pot Macaroni and Cheese by A Mind “Full” Mom
• Potato Dinner Rolls by The Redhead Baker
• Sausage, Apple, and Cranberry Stuffing by Life Tastes Good

Potato Side Dishes

• Gingered Sweet Potatoes by Simple and Savory
• Marmalade Glazed Sweet Potatoes by Sunday Supper Movement
• Sour Cream and Chive Mashed Potatoes by Cookin’ Mimi
• Sour Cream and Onion Smashed Red Potatoes by Food Done Light
• Southern Praline Sweet Potato Casserole by The Weekend Gourmet
• Southwestern Potato Bake by The Freshman Cook
• Stacked Sweet Potatoes by My Imperfect Kitchen
• Sweet Potatoes with Cumin Sage Butter by Cooking Chat
• Twice Baked Potato Casserole by A Kitchen Hoor’s Adventures
• Twice Baked Sweet Potatoes by Mindy’s Cooking Obsession

Vegetable Side Dishes

• Acorn Squash and Brussel Sprout Side Dish by Caroline’s Cooking
• Bacon Balsamic-Roasted Brussels Sprouts by The Crumby Cupcake
• Braised Red Cabbage by Turnips 2 Tangerines
• Broccoli and Cauliflower Cheese Bake by Hezzi-D’s Books and Cooks
• Candied Acorn Squash by Cricket’s Confections
• Cheesy Jalapeño Corn Casserole by Food Lust People Love
• German Green Bean Salad (Bohnensalat) by Cosmopolitan Cornbread
• Homemade Green Bean Casserole by Family Around The Table
• Loaded Mashed Cauliflower Casserole by My Life Cookbook
• Miso Glazed Corn by NinjaBaker.com
• Pan Roasted Carrots with Apple Molasses by Palatable Pastime
• Roasted Brussels Sprouts with Pine Nuts and Cranberries by The Chef Next Door
• Roasted Carrots and Parsnips with Walnut Pesto by The Hungry Goddess
• Roasted Onions with Parsley Pesto by Monica’s Table
• Roasted Parsnips with Balsamic Vinegar and Rosemary by Wholistic Woman
• Roasted Pumpkin with Rosemary and Thyme by Feeding Big
• Spicy Balsamic Roasted Vegetables by Pies and Plots
• Sweet Corn Pudding by Brunch-n-Bites

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