jalapeno corn casserole

Name: Jalapeno Corn Casserole
Cuisine: American
Ingredients: - 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)

(1 RATING)

47 Pinches

Jill Cooks

Sunshine state, FL

Updated on Nov 5, 2012

I make this tasty dish at Christmas time and add pimentos. The red from the pimentos and green from the jalapenos look festive. From cooking with Paula Deen.

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Ingredients

- 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)

How To Make jalapeno corn casserole

Step 1

Preheat oven to 400. Place corn evenly in the bottom of a 9x13 baking dish.

Step 2

In a medium saucepan, combine butter and cream cheese; cook over medium heat, stirring frequently, until butter is melted and mixture is smooth. Stir in milk and flour, and continue cooking until mixture is smooth and creamy, about 5 minutes. Stir in jalapenos. Pour butter mixture over corn; mix well.
Step 3

Bake for 30 minutes, or until bubbly and edges begin to brown.
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