Jalapeño Corn Casserole
Corn casserole is a Southern tradition at holidays. With the addition of jalapeno pepper, this recipe is a twist on the traditional favorite. Perfect for holidays, as a weekday side dish or served at a backyard barbeque party!
Ingredients
- 1 tsp Camper Seasoning Mix
- 4 Tbsp all-purpose flour — mix with the listed Camper Seasoning Mix to make seasoned flour
- 8 Tbsp butter — melted
- 1 8 oz block cream cheese — softened
- 2 one pound bags of frozen corn — thawed
- 3 cups sharp cheddar cheese — grated
- 1 1/4 cups milk
- 2 eggs
- 1/8 cup pickled jalapenos from a jar — chopped
- 1/2 tsp salt
- 1/4 tsp black pepper
Cooking Steps
Preheat the oven to 375 degrees.
Melt the butter and take 1 Tbsp of the melted butter and spread it on the bottom of an 8" x 11" casserole dish.
In a large bowl, place the cream cheese, 2 cups of the cheddar cheese and the rest of the melted butter.
Using a hand mixer, combine the ingredients.
Add the seasoned flour mixture and mix again.
Pour the milk, cracked eggs, salt and pepper into the bowl and mix again.
Fold in the cooked corn and jalapeno peppers until they are fully coated.
Pour the corn mixture into the greased casserole dish, add the remaining 1 cup of cheese on top of the casserole, and bake uncovered for 50 minutes.
Let the casserole sit for 10-15 minutes before serving.
Kitchen Tips
Vary the amount of jalapeno peppers to taste. If the casserole's top is browning too quickly, cover it with foil.