Jalapeno Creamed Corn Casserole
Description
This jalapeño cornbread casserole gets a spicy kick from pickled jalapeño peppers and has a dose of creamed corn, whole kernel corn, and corn muffin mix.
Ingredients
•
1 (15 ounce) can whole kernel corn, drained
•
1 (15 ounce) can cream-style corn
•
1 (8 1/2 ounce) package corn muffin mix
•
1 cup sour cream
•
1/2 cup unsalted butter, melted
•
1/4 cup diced pickled jalapeno pepper slices
•
1 pinch salt
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking pan.
2
Stir together whole kernel corn, cream-style corn, muffin mix, sour cream, melted butter, jalapeño peppers, and salt in a large bowl until combined. Pour batter into the prepared baking pan.
3
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 60 minutes.