Jalapeño Cheddar Corn Casserole (High-Protein Twist on a Classic!)
on Nov 13, 2025
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If you love a good Southern-style corn casserole but want to pack in some extra protein, this Jalapeño Cheddar Corn Casserole is for you! It’s creamy, cheesy, and slightly spicy with the perfect balance of sweetness from the corn. Adding Greek yogurt keeps it moist and adds a boost of protein without sacrificing that indulgent, comfort-food flavor.
This one makes a great holiday side dish, meal prep option, or even a savory breakfast casserole with a fried egg on top the next day.
Macros per Serving
Makes: 12 servings
Serving Size: 105g
Macros: 8.1p / 19c / 8.7f / 1.4 fiber
How to Log It
Search “Stay Fit Mom Jalapeño Cheddar Corn Casserole” in both the MyFitnessPal and MacrosFirst apps.
Ingredients
- Whole kernel corn, drained
- Creamed style sweet corn
- Plain nonfat Greek yogurt
- Butter
- Egg
- Yellow cornmeal
- All-purpose flour
- Baking powder
- Baking soda
- Salt
- Garlic powder
- Paprika
- Jalapeños, diced
- Sharp cheddar cheese
Substitutions
- Cornmeal: You can use medium or fine-ground cornmeal. Skip coarse grind, it’ll make the texture too gritty.
- Greek Yogurt: Substitute with light sour cream or plain yogurt if needed.
- Cheese: Try pepper jack for extra spice or reduced-fat cheddar to lower the fat content.
- Jalapeños: If you prefer a mild version, remove the seeds and membranes, or swap for mild green chiles.
- Flour: Use a 1:1 gluten-free flour blend to make this gluten-free.
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Supplies Used
8×8 inch square baking pan – This is the perfect sized pan to make this recipe!
Variations
- Make it a meal: Add 1–2 cups of cooked shredded chicken or crumbled turkey sausage for extra protein and make it a full meal.
- Higher-calorie version: Stir in an extra tablespoon of butter and a cup of whole milk or heavy cream before baking.
- Mini muffins: Scoop batter into muffin tins for portioned sides that are perfect for meal prep.
- Cheesy topping: Sprinkle extra shredded cheese on top during the last 10 minutes of baking for an extra-gooey finish.
Recipe Tips
- Let the casserole cool for at least 15 minutes before slicing—it firms up as it rests.
- For a crispier top, broil for 2–3 minutes after baking.
- Leftovers keep well refrigerated for up to 5 days and can be reheated in the microwave or oven.
More recipes to make for the holidays:
- Honey Whipped Feta Dip
- Pumpkin Chocolate Sheet Cake
- Party Potatoes
- Thanksgiving Bowls
- Green Bean Casseroles
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Jalapeño Cheddar Corn Casserole (High-Protein Twist on a Classic!)
Equipment
Ingredients
- 1 can whole kernel corn, drained
- 1 can creamed style sweet corn
- ½ cup plain nonfat Greek yogurt, 127g
- 2 tablespoons butter, melted
- 1 egg
- 1 cup yellow cornmeal, 120g
- ¼ cup all-purpose flour, 40g
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- 1-2 jalapeños, diced
- 1 cup sharp cheddar cheese, cubed (8 ounces)
Instructions
- Preheat oven to 350°F. Lightly grease an 8×8-inch casserole dish or line it with parchment paper.
- In a large mixing bowl, combine the corn, creamed corn, Greek yogurt, melted butter, and egg.
- In a separate bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, garlic powder, and paprika. Add the dry ingredients to the wet ingredients and mix until well combined.
- Fold in the diced jalapeños and cubed cheddar cheese (reserve a small handful of each for the top, if desired).
- Pour the batter into the prepared dish and top with the reserved jalapeños and cheese.
- Bake for 40–50 minutes, or until the center is set and no longer jiggly.
- Let cool for at least 15 minutes before slicing and serving.
Notes
- Find in MyFitnessPal or the MacrosFirst app by searching for, “Stay Fit Mom Jalapeño Cheddar Corn Casserole.”
