Jalapeño Cheddar Corn Casserole (High-Protein Twist on a Classic!)
This Jalapeño Cheddar Corn Casserole is creamy, cheesy, and just the right amount of spicy. Made with Greek yogurt for added protein and moisture, it’s the perfect healthier twist on the classic Southern side dish—great for holidays, meal prep, or weeknight dinners.
Servings: 12 servings
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.”
Nutrition
Serving: 105g | Calories: 195kcal | Carbohydrates: 19g | Protein: 8.1g | Fat: 8.7g | Fiber: 1.4g