I got this recipe from a friend at work. Thanks Amy Weeeeeee. I made it for Christmas dinner last year, and it was a huge hit. This one is different that the ones I have been reading about on here, it has no cornbread mixes in it, but I promise you and your family will love this.
1Place cream cheese and butter in a microwave safe bowl, place in microwave for appx. 2 min or until butter melted. Cream cheese will not melt. Remove the melted butter and very loose cream cheese and wisk.
2While the microwave is in use, open all cans of corn and drain, chop jalapino slices and place them in a 9x13 casserole dish mix them together, add half a package to the cheese, mixing as well, then pour the butter and cheese mixture over the top and mix. Put the remaining cheese on top of the casserole and bake for 30-35 min or until the cheese starts to turn brown and bubbly at 350 and to get a better brown on the top I set the oven to broil and watch it CLOSELY ...LOL....... Ooooo sooooo gooooood. You can serve it fresh out of the oven or let it stand for about 15 min, if you can wait that long. It's a great side for anytime but especially in the winter. Adjust you heat of the dish to your liking, if you want it spiceier, add more peppers, and/or even some juice from the peppers. **spray the dish with pam cooking spray before placeing ingredients in it, helps prevent sticking. Enjoy