Cornbread Casserole w/Pickled Jalapenos

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Registered: 03-19-2003
Cornbread Casserole w/Pickled Jalapenos
Thu, 07-31-2008 - 6:25am
Cornbread Casserole with Pickled Jalapenos

1 can whole kernel corn, drained (15.5 oz)
1 can cream style corn (15 oz)
1 pkg (8 oz) corn muffin mix
1 cup sour cream
1/2 cup (1 stick) unsalted butter, melted
1/4 cup sliced pickled jalapenos
Pinch salt

Preheat oven to 350. Grease a 9 inch square baking pan. Set aside. In a large bowl, stir together the whole corn, cream corn, muffin mix, sour cream, butter, jalapenos, and salt. Pour batter into the prepared pan. Bake for 45 to 50 minutes or until a toothpick inserted in the center comes out clean. If desired, pour batter evenly into eight 6 to 8 oz. ramekins. Bake for 40 to 45 minutes.

BabyFoot.jpg picture by cl-daisy526