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Corn Casserole with Jalapenos

Name: Corn Casserole with Jalapenos
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 10 servings.
Ingredients: 2 cans (15-1/4 ounces each) whole kernel corn, drained; 1 to 2 jalapeno peppers, sliced and seeded; 1 tablespoon butter; 1 tablespoon all-purpose flour; 1 cup milk; 1 package (8 ounces) cream cheese, softened and cubed

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Test Kitchen Approved

Total Time

Prep: 15 min. Bake: 35 min.

Makes

10 servings

Jalapenos give this creamy corn dish a subtle, spicy flavor. It makes an appearance on my table at Thanksgiving and Christmas, which makes my husband happy!—Anita Anderson, Mesquite, Texas

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Ingredients

2 cans (15-1/4 ounces each) whole kernel corn, drained
1 to 2 jalapeno peppers, sliced and seeded
1 tablespoon butter
1 tablespoon all-purpose flour
1 cup milk
1 package (8 ounces) cream cheese, softened and cubed

Directions

Preheat oven to 350°. Place half of corn in a greased 8-in. square baking dish. Top with jalapeno slices and remaining corn. In a small saucepan, melt butter. Whisk in flour until smooth. Gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened and bubbly.
Stir in cream cheese just until melted. Pour over corn. Bake, uncovered, for 35-40 minutes or until lightly browned.

Corn Casserole with Jalapenos

Total Time

Makes

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