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We hope you got insight from reading it, now let’s go back to corn jalapeño casserole recipe. You can have corn jalapeño casserole using 7 ingredients and 2 steps. Here is how you cook it.
The ingredients needed to cook Corn Jalapeño casserole:
- Take 1 can whole-kernel yellow corn, not drained
- Prepare 1 can cream-style yellow corn
- Use 8 oz sour cream
- Use 2 eggs, beaten
- Use 1 box Jiffy corn muffin mix
- Provide 1 stick butter, melted
- Get 3 jalapeños
Instructions to make Corn Jalapeño casserole:
- Heat oven to 350 degrees. In a large bowl, stir together the corn, sour cream,eggs, corn-muffin mix, butter and 2 of the jalapeños, finely chopped.
- Pour the mixture into a large, slightly oiled casserole dish, or ramekins for smaller servings. Bake 55 to 60 minutes. Garnish with the remaining jalapeño, sliced. DONE!!! You will love it, i promise.
In a bowl mix cream cheese and jalapenos until well incorporated. Add corn and fold into cream cheese mixture. At family gatherings, a more loaded-down corn casserole would appear with, again, Jiffy mix, plus canned corn, canned green chiles and grated pepper jack cheese. It was a rich, slightly spicy and goopy dish — almost more casserole than cornbread. These mixtures and casseroles are all better solutions than opening cans of premade "cream-style" corn when the craving.
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