Corn Bread Casserole With Pickled Jalapenos
1 15½-ounce can whole kernel corn, drained
1 15-ounce can cream-style corn
1 8-ounce package corn muffin mix
1 cup sour cream
½ cup (1 stick) unsalted butter, melted
¼ cup sliced pickled jalapenos
(for one of the dishes I substituted Fiesta Corn for regular corn and added roasted red peppers instead of jalapenos - adds good color)
1. Preheat oven to 350F. Grease a 9-inch square baking pan;* set aside.
2. In a large bowl, stir together the whole corn, creamed corn, muffin mix, sour cream, butter, jalapenos and salt. Pour batter into the prepared pan. Bake for 45 to 60 minutes or until a toothpick inserted in the center comes out clean.
*If desired, pour batter evenly into eight 6- to 8-ounce ramekins. Bake for 40 to 45 minutes
Makes 6 to 8 servings