Recipe by SUSIE T
"This corn casserole has been a hit wherever I've taken it."
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2 (11 ounce) cans
vacuum packed corn, drained
1 (8 ounce) package
cream cheese, softened
pickled jalapeno pepper, sliced
Try using 1 fresh jalapeno, shoepeg corn, 1 8 oz cream cheese, 1 cube butter and 1/4 cup milk, and cook for 20-25 minutes at 350. I've never taken this anywhere without people asking for the recipe.
I didn't care for this recipe. The taste was fair, but it had too much liquid, even though I cut down some on the cheese and the milk. It did not thicken up at all during cooking.
I have made a variety of this for a long time but my changes are: Add 3 tablespoons butter and use 1/2 cup milk blended with the softened cream cheese. Stir in the corn and 1/4 cup chopped jalapenos and mix. Sprinkle 3/4 to 1 cup Italian Seasoned Bread Crumbs in the mixture and blend. Sprinkle additional crumbs on top of mixture and top with jalapeno rings. Makes dish looks very appealing. Bake as directed. As it cools it will thicken.
This is very similar to my recipe but I use 1 stick of margarine and NO milk.. a little garlic salt and a can of chopped green chilies instead of jalapenos. I get asked to make this at every family function.
Love this...made a few changes...used 1/2 and 1/2 instead of evaporated milk...added 1 egg, 1 tbls oil and 1 package of cornbread mix...yummy
Tasty and easy to make. Not spectacular, though a great alternative to just plain corn. I put black pepper in it to give it a touch of spice.
This recipe seems to be lacking something. It was wasn't very pleasing to the eye. My guest somewhat enjoyed it. Even with only 5 peppers I still found it to be to hot to enjoy. However, it was easy to make.
This is very good My kid love it
* Percent Daily Values are based on a 2,000 calorie diet.
Jalapeno Corn Casserole
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 138
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