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Jalapeño, Potato & Cornbread Casserole

Creamy scalloped potatoes cooked with fluffy cornbread, spicy jalapeños and sautéed bell peppers.

Yield: 30, #8 scoop servings
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Jalapeño, Potato & Cornbread Casserole


1  carton BAF Scalloped Potato Casserole
1/2  cup Butter (1/4 lb)
1 1/2  cups Jalapeños, thinly sliced, (about 3 large)
2  cups Onions, small dice (about 2 medium)
1 1/2  tsp Kosher salt
1  cup Red bell peppers, small dice, (1 large)
4 1/2  qt Water
2  cups Corn kernels, frozen
2 1/2  cups Corn muffin mix (Gold Medal) (14 oz)


  1. Place Classic Casserole® Scalloped Potatoes in a 4-inch deep, full-steamtable pan. Set aside.
  2. Melt butter in a large pot, stir in jalapenos, onions, salt and red pepper. Cook, stirring occasionally, until peppers are soft and onions are translucent, about 4 min. Stir in water and corn, bring to a boil, remove from heat. Whisk in corn muffin mix and seasonings packets until thoroughly combined. Pour corn muffin mix over potatoes.
  3. Bake in a convection oven at 350° F, uncovered, until potatoes are tender, about 45 min. Let rest 10 min before serving. Hold hot

Nutritional Information Per Serving

Calories - 160 SatFat - 2.5 g
Fat - 7 g Carbs - 23 g Fiber - 2 g
Iron - 8 % Sodium - 460 mg
Vitamin A - 6 %
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