Corn Casserole with a Kick

Corn Casserole with a Kick

This is one of those side dishes that a co-worker brought in to work one day and luckily, I asked for the recipe. Her name was Dee Spears and she passed away several years ago. This corn casserole has jalapenos and gives it a kick that you wouldn’t expect with corn.

½ medium onion, chopped

2 fresh jalapenos, seeded and chopped

½ stick butter, softened  (I didn’t say it was a low fat dish, did I?)

1 egg, beaten

1 small can, 8 oz. whole corn, drained

1 small can 8 oz. cream style corn, do not drain

½ box of Jiffy Corn Bread mix

1 cup cheddar cheese, grated. ( we always grate our own. It’s fresher.)

4 oz. sour cream

Beat the egg and put in medium mixing bowl. Add whole corn and cream style corn, Jiffy corn bread mix, onions, jalapenos, butter, shredded cheese and sour cream. Stir and place in medium casserole dish that has been sprayed with cooking oil.

Bake at 350 degrees for approximately 45 minutes, or until browned on top.