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Corn Casserole Recipe

Jalapenos give this creamy corn dish a subtle, spicy flavor. It makes an appearance on my table at Thanksgiving and Christmas, which makes my husband happy!—Anita Anderson, Mesquite, Texas

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Corn Casserole Recipe

Prep: 15 min. Bake: 35 min.

Yield: 10 Servings

15 35 50

Ingredients

2 cans (15-1/4 ounces each) whole kernel corn, drained
1 to 2 jalapeno peppers, sliced and seeded
1 tablespoon butter
1 tablespoon all-purpose flour
1 cup milk
1 package (8 ounces) cream cheese, softened and cubed

Directions

Place half of corn in a greased 8-in. square baking dish. Top with jalapeno slices and remaining corn. In a small saucepan, melt butter. Whisk in flour until smooth. Gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened and bubbly.
Stir in cream cheese just until melted. Pour over corn. Bake, uncovered, at 350° for 35-40 minutes or until lightly browned. Yield: 10 servings.

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Facts 3/4 cup equals 169 calories, 11 g fat (6 g saturated fat), 30 mg cholesterol, 320 mg sodium, 12 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as Corn Casserole in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p116