Thursday, January 29, 2015




Corn Casserole



Amount  Measure       Ingredient -- Preparation Method

  16     ounces              corn, whole kernel, canned -- drained
  16     ounces              corn, cream-style
   1      package            jiffy corn muffin mix
   2      whole               eggs -- well beaten
   1      small                onion -- finely chopped
   2      tablespoons      green pepper -- chopped
  1/2    cup                   margarine
   1      pint                  sour cream -- softened to spread
   2      cups                 cheddar cheese -- mild, grated
   1     whole                jalapeño -- finely chopped (optional)
 

1. Put both cans of corn in large bowl.
2. Add Jiffy Corn Muffin mix and well beaten eggs. 
3. In pan melt butter with onion, green pepper, and jalapeño pepper. 
4. Sauté until onion & peppers are almost done. 
5. Add to corn mixture and mix well. Put in well greased casserole or 9x12 glass pan.  6. Spread top with sour cream, put cheese on top, sprinkle with paprika.
7. Bake at 350 for 40 minutes. After removing from oven, cover with lid for a few minutes before serving.