Corn Bread Casserole with Jalapenos

To accompany the Turkey Chili, I made this corn bread casserole which was based on our earlier version but this time we added jalapenos and cheese.

1 15 oz can of Creamed White Corn
1 ½ cup frozen Corn
½ Onion, diced
1 Tbsp. diced Jalapeno Pepper
1 cup Mexican blend Cheese (Cheddar, Monterery Jack, Asadero and Queso Blanco)
2 Eggs
1/3 cup Milk
2 boxes Jiffy corn muffin mix

Mix all the ingredients together and pour into a greased oven save dish. Bake at 350 degrees F for 30-40 minutes or until a toothpick inserted in the center comes out clean.

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About Jeanette Moore (JMom)

I am a terrible housekeeper but I do love to cook so it all evens out in the end. I like to try new recipes that I think my family will like. However, I am not one to follow all recipes to the letter. I tend to tweak and change the recipes based on what I have on hand and how I am feeling at the time. Feel free to share your versions, I just might try it out next time I make the dish again.

5 thoughts on “Corn Bread Casserole with Jalapenos

  1. Pingback: Martha White Holiday Muffin Challenge | Cooked From the Heart

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