Jalapeño Cornbread Casserole

“Remaking this absolute unit of a recipe from @FireFoodFamily because the man does NOT miss. This thing is creamy, cheesy, smoky, sweet, spicy — basically a full-blown flavor riot baked at 350°.”

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Recipe from @bigstusmoked on TikTok
@bigstusmoked on Instagram
Learn more about the Yoder Smokers YS640S

INGREDIENTS

  • 2 eggs
  • 4 oz softened cream cheese
  • 4 oz sour cream
  • 1 stick butter (melted)
  • 1/4 cup maple syrup
  • 1 can cream corn
  • 1 can whole kernel corn
  • 1 can green chiles
  • 3 jalapeños (2 diced, 1 sliced)
  • 1 lb bacon (cooked + crumbled)
  • 1.5 cups pepper jack cheese
  • 1.5 cups cheddar cheese
  • 8 oz cornbread mix

INSTRUCTIONS

  1. Mix eggs, cream cheese, sour cream, melted butter, and MAPLE SYRUP (yes, syrup… trust the process) until it looks illegal.
  2. Then dumped in cream corn, whole corn, green chiles, and a jalapeño parade.
  3. Next, fold in pepper jack, cheddar, and 3/4 lb. bacon (because we don’t do “light”).
  4. Mix Cornbread in last — that’s the glue holding this madness together.
  5. Top the mixture with more cheese, jalapeños, and the remaining bacon rain.
  6. Bake in smoker at 350° for 45 minutes or until the top looks thick, golden, and dangerous.
  7. Let chill for 15–30 minutes so it sets up like a proper king.
  8. Bake in smoker at 350° for 45 minutes or until the top looks thick, golden, and dangerous.