Thursday, November 15, 2007

Corn Casserole


1/4 cup butter, melted
1/2 cup onion (chopped)
2 eggs (beaten)
1 (15 ounce) can cream-style corn
1 (15.25 ounce) can whole kernel corn, drained
4 tablespoons pickled jalapeno slices (finely chopped)
1 (8 ounce) container sour cream
1 (8.5 ounce) package dry corn muffin mix
1 1/2 cups shredded Sharp Cheddar cheese


In a small skillet melt butter on medium low heat, once it starts to melt add onions. Cook until onions are soft and translucent. Set aside.

Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.

In a large mixing bowl, combine eggs, cream style corn, sour cream and melted butter w/ onions. Stir in whole kernel corn, cheese, jalapenos. Stir in the corn muffin mix until just moistened.

Bake in a preheated 350 degrees F (175 degrees C) oven for 75 minutes; or until an inserted knife comes out clean and the top is golden. Let stand 5 minutes before serving.

4 comments:

Leah Belle said...

Hmm... I've never made it with cheese and jalapenos. Sounds yummy!

I'm making my version for this Sunday's dinner on the grounds.

Deborah said...

Can this be made ahead of time and frozen?

Jenn said...

I have never frozen it or made it ahead of time. If you do, let me know how it turns out. Thanks :o)

sognatrice said...

OK although I can't get many of these ingredients here, I'll live through my mom vicariously when I pass along this recipe to her. Looks great!

Thanks for commenting today :)