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