CSM Recipe

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!

Serves: 6Prep: 10 minTotal: 60 min

Source: The Pretty Camper Cookbook — Recipe #33

Camper Kitchen: Convection Friendly

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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

Step 1

Preheat the oven to 375 degrees.

Step 2

Melt the butter and take 1 Tbsp of the melted butter and spread it on the bottom of an 8" x 11" casserole dish.

Step 3

In a large bowl, place the cream cheese, 2 cups of the cheddar cheese and the rest of the melted butter.

Step 4

Using a hand mixer, combine the ingredients.

Step 5

Add the seasoned flour mixture and mix again.

Step 6

Pour the milk, cracked eggs, salt and pepper into the bowl and mix again.

Step 7

Fold in the cooked corn and jalapeno peppers until they are fully coated.

Step 8

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.

Step 9

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.