Spicy Corn Casserole
Recently we had the twins 6th birthday party and I was trying to come up with some recipes that I hadn’t made before. G-Ma and G-Pa were grilling sausage and a pork loin and I wanted some type of side that would be barbeque-ish and I came across this spicy corn casserole and thought it would be a perfect addition. There was not much left afterwards so it must have been alright.
4 cans of whole kernel corn, drained
½ cup of butter
1 8 oz. cream cheese, softened
1 cup of canned evaporated milk
4 tablespoons of flour
4 seeded and chopped jalapeno peppers
Preheat oven to 400 degrees. Place the drained corn into the bottom of a 9×13 baking dish and spread the corn evenly over the bottom.
Meanwhile, in a saucepan, melt the butter and cream cheese over medium heat stirring frequently until the butter is melted and the mixture is smooth. Stir in the milk and flour and continue cooking until the mixture is smooth and creamy, for about 5 minutes. Stir in the jalapenos.
Pour mixture over corn and mix well. Bake for 30 minute or until edges begin to brown and mixture is bubbly.
