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!
1 box of jiffy cornbread mix
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.