Jalapeno Corn Casserole

There is nothing better than a corn casserole. I love making it to go with dinner and then having it again with breakfast the next day. I have made this dish for many gatherings in different states. We always get invited back and so does the corn casserole. Everyone loves this dish!

Serves 6-8


1 box of jiffy cornbread mix

2 eggs

1-15.25 oz can of white creamed style corn

1-15.25 oz can of sweet white corn, drained

1 stick of butter, melted

1-8 oz container of sour cream

Mezzetta tamed jalapenos, chopped (⅓ of cup would probably be enough)

2 tablespoons of jalapeno juice from the jar

Preheat the oven to 350 degrees. Combine all of the ingredients and stir well. Pour into a medium sized baking dish and bake for 45-55 minutes. The edges should be golden brown and the center set. Let cool for at least 10 minutes and serve.

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