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I am really excited about this southwestern creamed corn casserole recipe! I have never really liked creamed corn but when it is baked into a casserole and mixed with some spicy ingredients, well, it just turns into an amazing dish. I think that regular old creamed corn is just too runny and I don’t really enjoy the texture. However, when you bake the ingredients into a casserole it thickens up and becomes heartier. I like to serve this southwestern corn casserole with sour cream, salsa, and black olives as a garnish. I hope you’ll enjoy this recipe as much as I do 🙂
Check out what my friend Stella had to say about this recipe:
I made this delicious corn casserole with a southwestern kick at my family Thanksgiving last year and it was a mega hit!
I can see how everyone would totally fall in love with this casserole.
½ C. green chilis finely diced
½ C. Onion finely diced
1 Can Creamed Corn
1 Can Sweet Corn (drained)
2 C. Kraft Shredded Cheddar Cheese
1 Box Jiffy Corn Bread Mix
1 8 oz. Container of Daisy Sour Cream
2 Tsp. Chipotle Seasoning
¼ C. Kerrygold butter
Preheat oven to 350 degrees.
Mix together corn, cream corn, shredded cheddar cheese, and Jiffy corn bread mix in a large bowl.
Melt butter in a skillet and add onion and chilis.
Saute for for around 3 minutes.
Add to corn mixture and stir.
Add chipotle seasoning and stir.
Add Mixture to an 8X11 glass baking pan coated with cooking spray.
Cook for around 35-40 minutes until the top begins to lightly brown.
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Quick Tip: This casserole can be made a little spicier when you add some finely chopped jalapeno peppers.