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 🙂

Ingredients

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

Instructions:

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.