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.

INGREDIENTS
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.

Print Friendly

Related posts:

  1. Corn Casserole
  2. Southern Corn Pudding
  3. Challah Bread with Craisins
  4. Bread Pudding Quest
  5. Turkey Casserole

bread, side dishes ,
5 comments on “Corn Bread Casserole with Jalapenos”
  1. Pingback: Martha White Holiday Muffin Challenge | Cooked From the Heart
  2. Kevin says:
    March 4, 2009 at 11:38 pm

    That cornbread sounds good!

    Reply
  3. Eric Hoffman says:
    March 4, 2009 at 10:48 am

    That looks good. That would go good with chili for sure. Thanks for the comment!

    Reply
  4. Charles Ravndal says:
    February 12, 2009 at 8:00 am

    That look so good Jeanette! Just looking at it made my mouth water and stomach rumble.

    Reply
  5. Heather in Beautiful BC says:
    February 10, 2009 at 3:46 am

    Oh, now I’m seriously hungry and it’s nearly midnight! The cornbread with jalapenos sounds soooooo delicious – mmmmmmm… chili too! I’m drooling 🙂

    Reply

Leave a Reply