We kicked up this easy corn casserole with a jalapeño to balance the creaminess of the cream-style corn, sour cream and butter.
What You Need
Original recipe yields 12 servings
2 pkg. (8-1/2 oz. each) corn muffin mix
2 cans (14.75 oz. each) cream-style corn
1 tub (16 oz.) BREAKSTONE'S or KNUDSEN Sour Cream
3/4 cup butter, melted
1 small jalapeño pepper, seeded, finely chopped
Add To Shopping List
Let's Make It
Heat oven to 375ºF.
Mix muffin mix, creamed corn and sour cream in large bowl until blended. Add melted butter; mix well. Stir in peppers.
Spoon into 13x9-inch pan sprayed with cooking spray.
Bake 55 min. to 1 hour or until golden brown. Cool 5 min. before serving.
Top with 1 cup KRAFT Shredded Sharp Cheddar Cheese immediatley after removing from the oven.
Calories From Fat
% Daily Value*
Total Fat 23g
Saturated Fat 13g
Trans Fat 0g
Total Carbohydrates 44g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.