Chipotle Cheddar Cornbread Casserole

Sara's Tiny Kitchen
by Sara's Tiny Kitchen
16 pieces
50 min

This Chipotle Cheddar Cornbread Casserole is your favorite classic cornbread casserole recipe with a smoky, spicy, cheesy twist.

I don’t actually remember the first time I came across the original Jiffy corn casserole recipe. I know that some people refer to it as Corn Pudding. Some people call it spoonbread. My family calls it cornbread casserole, and even though that might not be the “correct” term, it’s the one I’ll always use.

The original recipe for corn casserole is super simple, and uses almost all pantry staple ingredients, which is I’m sure one of the reasons why it’s so popular. It’s also SUPER adaptable, and because the base recipe is so basic, it’s really easy to switch it up and give it different flavor profiles.

This chipotle cheddar cornbread is one of my favorites. The sweet corn is a great balance to the smoky slightly spicy chipotle in adobo peppers, and cheese makes everything better, so that’s a necessity.

It’s great for a picnic lunch, a summer barbeque side dish, or even a Thanksgiving side (although I would probably stick with the original recipe for Turkey Day). You can make it ahead. It lasts for several days in the fridge. It freezes pretty well. There’s just no reason NOT to make this dish.

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Chipotle Cheddar Cornbread Casserole
Recipe details
  • 16  pieces
  • Prep time: 5 Minutes Cook time: 45 Minutes Total time: 50 min
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Chipotle Cheddar Cornbread Casserole
  • 1 stick of butter, melted and cooled + butter to grease baking dish
  • 2 eggs, room temperature
  • 1 cup sour cream, room temperature
  • 1 15 ounce can of sweet corn kernels, drained
  • 1 15 ounce can creamed corn
  • 1 8.5 ounce box of Jiffy Cornbread Mix
  • 2 chipotle in adobo peppers, diced small
  • 4 ounces cheddar cheese, grated
  • salt and pepper
To Make Chipotle Cheddar Cornbread Casserole
Preheat your oven to 350.
In a microwave safe bowl, melt the butter fully, and allow to cool to the touch.
Add the eggs and sour cream and whisk to combine.  
Stir in the corn kernels, creamed corn, and chipotle peppers and all but 1/4 cup of the cheese. Stir to combine.  
Add the jiffy mix and stir until just combined. Try not to overmix, as that will cause the casserole to be tougher.
Heavily grease an 8x8 baking dish with butter, and then pour the casserole mixture into the dish. Top with the 1/4 cup of cheese you held back earlier, and bake for 35-45 minutes. Casserole should be browned and puffed up slightly. A toothpick inserted in the middle should come out clean.
Cool for 10 minutes before serving.
  • Bring your eggs and sour cream to room temperature before adding them to the melted butter. Adding cold ingredients into the warm butter can congeal the butter, which will make the casserole less smooth. You could also let the butter cool completely before adding cold eggs and sour cream.
Sara's Tiny Kitchen
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