This Chipotle Cheddar Cornbread Casserole is your favorite classic cornbread casserole recipe with a smoky, spicy, cheesy twist.Jump to Recipe
Cornbread casserole is fantastic, and a great addition to any table, but sometimes you just want something with a little extra oomph, and that's where Chipotle Cheddar Cornbread Casserole comes in!
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.
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.
- Sweet corn kernels
- Creamed corn
- Sour Cream
- Jiffy Corn Muffin mix
- Chipotle in Adobo Peppers
- Cheddar Cheese
PRO TIP: Leftover chipotles can be stored in an airtight container in the fridge for up to a month.
Tips and Tricks
- You want to mix all of the wet ingredients together first and add the cornbread muffin mix as the last ingredient. This will help keep the casserole moist.
- 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.
- Using a VERY liberal amount of butter to grease the dish will make for a crisp outer casserole, which is a lovely textural difference from the creamy inside
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Making Chipotle Cheddar Cornbread in advance
To make in advance you can make the mixture as directed and either leave it in the bowl you mix it in, or pour the mixture into the baking dish. Either way, cover the vessel tightly with saran wrap and store in the fridge for up to two days. When ready to bake, remove from the fridge and let come to room temperature, and bake as directed.
As with any baked good, err on the side of under baking the casserole just a tiny bit. It will continue to bake a bit as it cools in the pan, and overbaked casserole will be drier.
How to store leftovers
Leftovers last covered in an airtight container in the fridge for up to 5 days. You can reheat either in the microwave, or pop into the oven at 350 for 15-20 minutes.
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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
- 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 ¼ 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 ¼ 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.