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Wednesday, July 21, 2010

Spicy Corn Bread Casserole


1 (15 1/4-ounce) can whole kernel corn, drained
1 (14 3/4-ounce) can cream-style corn
1 (8-ounce) package corn muffin mix (recommended: Jiffy)
1 cup sour cream
1/2 cup (1 stick) butter, melted
1 1/2 cups shredded Cheddar
1/2 to 1 cup of chopped Jalapenos (per desired heat)


Preheat oven to 350 degrees F.

In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, Jalapenos and melted butter.
Pour into a greased 9 by 13-inch casserole dish.
Bake for 45 minutes, or until golden brown. Remove from oven and top with Cheddar. Return to oven for 5 to 10 minutes, or until cheese is melted.
Let stand for at least 5 minutes and then serve warm.

Credits: Ingredients and directions slightly modified by Surekha from original recipe by Paula Deen.

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