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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5 comments on “Corn Bread Casserole with Jalapenos
  1. Kevin says:

    That cornbread sounds good!

  2. Eric Hoffman says:

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

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

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

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