Jalapeño Corn Casserole
Last Updated on September 21, 2022 by Annie
Spicy, comforting, and oh so filling, this dairy-free jalapeño corn casserole takes your cornbread to a whole new level. Made with a zesty vegan jalapeño creamed corn, this southern corn casserole is sure to be a favorite this holiday season!
This holiday season I wanted to break away from some of my traditional dishes. Instead of the plain corn casserole (which honestly is anything but plain), I’ve opted for something with a little more kick!
This Jalapeño Corn Casserole takes everything you love about a traditional corn casserole and jazzes it up with some pickled jalapeño. The simple vegan creamed corn pairs perfectly with the corn casserole for an pudding like texture that compliments turkey, chili, chicken, and more!
Why We LOVE this Creamy Dairy-Free Jalapeño Corn Casserole
There is quite a lot to love about this dairy-free spicy corn casserole recipe. Here are just a few reasons it’s one of our favorites:
- Comforting and cozy but with a kick of heat. Think hug in a bowl with a little fire at the end.
- Filling and flavorful. I have yet to have a meal with this corn casserole that I haven’t been perfectly full from.
- Vegan-friendly recipe. With a simple swap to vegetarian cornbread mix, this jalapeño corn casserole fits everyones dietary needs.
- Delightfully dairy-free. As always, this dish remains dairy-free.
How to Make Jalapeño Corn Casserole
This easy jalapeño corn casserole comes down to two main steps, making the vegan jalapeño creamed corn and whipping up the spicy corn casserole. Before you get started, you’ll want to make sure you gather all of your ingredients to ensure a smooth and seamless baking process.
Ingredients You’ll Need
- Jalapeño Creamed Corn– A homemade creamed corn mixed with corn kernels, plant-based butter, sugar, salt, pepper, flour, oat milk, and jarred chopped jalapeño.
- Corn Muffin Mix– I would recommend using the Vegetarian Corn Muffin Mix if you are keeping this a vegan corn casserole recipe.
- Corn Kernels– Canned or frozen work wonderfully in this recipe. If using canned be sure to drain and rinse and for frozen make sure you thaw before baking.
- Creamy non-dairy milk– I typically use a full fat coconut cream but you can also use oat milk (especially the extra creamy variety).
- Apple Cider Vinegar– For an added tang.
- Plant-based butter– Melted and cooled.
- Jarred jalapeño– Diced or slices for topping at the end.
Step-By-Step Directions
Make the Jalapeño Creamed Corn
- Melt butter: In a medium sauce pan over medium heat, melt plant-based butter.
- Add corn: Once melted add the corn kernels and cook for 2 minutes.
- Make roux: Whisk in sugar, salt, pepper, and flour. Cook for about 2 minutes to thicken and create a roux.
- Add non-dairy milk: Slowly whisk in the non-dairy milk and cook until thickened.
- Stir in jalapeño: Once thick, stir in the chopped jarred jalapeño and cook to 2 minutes.
- Set aside: Remove from heat and set aside while you work on the corn casserole base.
Make the Corn Casserole
- Prepare for baking: Preheat the oven to 350°F and prepare a 9X13-inch baking dish. You can either spray the dish with non-stick spray or grease it up with some additional plant-based butter.
- Mix all ingredients together: In a large mixing bowl, whisk together corn muffin mix, corn, non-dairy milk, apple cider vinegar, and melted plant-based butter.
- Whisk in jalapeño creamed corn: Once smooth, whisk in the jalapeño creamed corn.
- Bake: Pour the mixture into the prepared baking dish and bake for 65 minutes or until set.
- Cool: Remove from the oven and allow to cool about 5-10 minutes before serving.
Helpful Kitchen Tools
- 9X13-inch Baking Dish– A kitchen staple tool, this 9×13-inch pyrex dish makes the perfect bake and store pan.
- Staub Baking Dish– This is the casserole dish I used in the photographs of this recipe.
Dairy-Free and Vegan Changes to Jalapeño Corn Casserole
There are a few swaps you will want to note to make sure you are making a dairy-free or vegan corn casserole.
- Vegan creamed corn– Made with non-dairy milk and plant-based butter, this homemade creamed corn keeps this dish delightfully dairy-free.
- Plant-based butter– I used Country Crock Plant Butter to keep this corn casserole vegan friendly and dairy-free.
- Vegetarian corn mix– If you are following a vegan diet, the vegetarian corn mix from Jiffy uses vegetable shortening in place of lard to keep in nice and vegan.
- Non-dairy milk– Both in the creamed corn recipe and in the corn casserole. Using coconut milk or oat milk keeps the casserole extra creamy while still remaining vegan.
Do you have to use jarred diced jalapeños?
I would highly recommend using the jarred jalapeño over a fresh diced jalapeño for a number of reasons.
- No chopping needed, they are pre-chopped so no seeding or slicing needed.
- More intense flavors. The jarred jalapeño really kicks the flavor into gear.
- Easier to increase the jalapeño peppers as needed. You can adjust more easily based on the desired heat level.
What to Serve with this Corn Casserole with Jalapeño
There are so many delicious ways to dish out this corn casserole recipe. Honestly my favorite way is with a large scoop of chili on top. Some other sides you can serve with this jalapeño corn casserole include:
- Oven-Baked Chicken
- Turkey
- Chicken Tenders
- Grilled Steak
Storing and Reheating Corn Casserole
This dairy-free corn casserole with jalapeño keeps for up to 5 days in the refrigerator in an air-tight container.
To reheat a serving just pop your desired amount into the microwave for about a minute. I like to do two 30-second intervals and stir between to get an even heating.
If you plan to make this corn casserole in advance for Thanksgiving or another holiday meal simply pop the whole casserole back in the oven at 300°F for about 20 minutes or until warmed through.
More Thanksgiving Recipes
If you tried this spicy dairy-free corn casserole recipe feel free to leave a comment below! I would love to hear how it went! Or, snap a picture and share it with me on Instagram by tagging @mylifeafterdairy to share all your life after dairy adventures!
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Jalapeño Corn Casserole
Creamy, spicy, and dairy-free, this vegan-friendly jalapeño corn casserole recipe adds a kick to the holiday classic casserole.
Ingredients
Jalapeño Creamed Corn
- ¼ cup Plant-based butter
- 15 ounces Corn Kernels
- 1 Tablespoon Sugar
- 1 teaspoon Salt
- ¼ teaspoon Pepper
- 2 Tablespoons Flour
- 1½ cups Non-dairy milk I used oat milk in this recipe
- ½ cup Chopped pickled jalapeños
Corn Casserole
- 8 ounce Jiffy Corn Muffin Mix vegetarian version for a vegan recipe
- 15 ounce Corn Kernels
- 1 cup Creamy Non-Dairy Milk I used full fat coconut milk
- ½ teaspoon Apple Cider Vinegar
- ¼ cup Plant-based butter melted and cooled
Instructions
Jalapeño Creamed Corn
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In a medium sauce pan over medium heat, melt ¼ cup plant-based butter.
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Once melted add 15 ounces of corn kernels and cook for 2 minutes.
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Whisk in 1 Tablespoon sugar, 1 teaspoon salt, ¼ teaspoon pepper, and 2 Tablespoons flour. Cook for about 2 minutes to thicken and create a roux.
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Slowly whisk in 1 ½ cups non-dairy milk and cook until thickened.
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Once thick, stir in ½ cup chopped jarred jalapeño and cook to 2 minutes.
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Remove from heat and set aside while you work on the corn casserole base.
Make Jalapeño Corn Casserole
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Preheat the oven to 350°F and prepare a 9X13-inch baking dish. You can either spray the dish with non-stick spray or grease it up with some additional plant-based butter.
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In a large mixing bowl, whisk together 8 ounces corn muffin mix, 15 ounces corn kernels, 1 cup non-dairy milk, ½ teaspoon apple cider vinegar, and ¼ cup melted plant-based butter.
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Once smooth, whisk in the jalapeño creamed corn.
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Pour the mixture into the prepared baking dish and bake for 65 minutes or until set.
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Remove from the oven and allow to cool about 5-10 minutes before serving.
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