Spiced-up Corn Casserole
I had this casserole for the first time as an adult. I fell instantly in love. So simple. Sweet, spicy, creamy and corny.
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I admit I’m corny…and if you have been around here much you’ll agree! But all kidding aside, this casserole would be a perfect addition to your Thanksgiving menu! Plus it’s so gol dern easy! It’s pretty too…it adds a bit of sunshine to the otherwise neutral Thanksgiving plate.
That’s it right there! I bet you have all of these ingredients in your house already.
You can pretty much just dump it all in a mixing bowl and mix it up. I like to whisk my eggs with the sour cream first, you don’t have to. After mixing the cans of corn, the jiffy mix, butter, and the sour cream & eggs together, fold in the cheese and finely chopped jalapeno. Pour into a buttered dish. Bake. Enjoy!
Already have a full table at Thanksgiving…can’t add another dish? Really? I don’t believe it! OK then print this one off for another time during the Holidays, because I know it’s going to be a new favorite!
Spiced Up Corn Casserole
Equipment
- 1 9" round casserole or a 7x11" casserole dish
Ingredients
- 1 can creamed corn
- 1 can whole kernel corn, drained
- 1 package Jiffy corn muffin mix
- 9 tbsp butter 8 are used in recipe, 1 tbsp is used to grease the dish
- 2 whole eggs, beaten
- 1 cup sour cream
- 1 whole jalapeno, finely minced
- 1/2 cup grated sharp cheddar cheese
Instructions
Preheat oven to 375 degrees.
- Combine the cans of corn, muffin mix, and melted butter together. Add sour cream, and eggs beat with a whisk. Fold in grated cheese, and minced jalapeno. Pour batter into buttered baking dish. 11×7 or 9 inch round works well. Bake at 375 degrees for 1 hour or until middle is firm and top is lightly browned. Let sit for 10-15 minutes before serving.
See what I mean?! It’s so pretty on the plate, and is scrumptious tah boot!
Enjoy,
Sheila
The person who introduced this wonderful dish to me, this is how she likes to make it – with the jalapeños. Yummo. This is def a great dish!
The first time I had it is was sans cheese or jalapenos, I loved it that way too. But this is definitely better!!
Have you ever tried baking it in a cast iron skillet? It’s my favorite. In my archives “Kristi’s Cornbake”, if you want to check it out.
This is complete comfort to me! I love the addition of the jalepeno pepper! YUMMY!
Happy Thanksgiving to you and yours!!!