Jalapeno Corn Casserole
From cooking with Paula Deen.
- 4 (15.25 oz.) cans corn, drained
- 1 stick butter
- 8 oz. pkg. cream cheese, softened
- 1 cup canned evaporated milk
- 4 tablespoons all-purpose flour
- 4 jalapenos, seeded and chopped (if you don't like heat, use a green pepper instead)