Ingredients

1 can (15 ounces) corn, drained
1 can (15 ounces) cream-style corn
1 cup sour cream
1/2 cup melted butter
1 box (8.5 ounces) Jiffy corn muffin mix
1 jalapeno pepper, seeded and diced
1 cup shredded cheddar cheese
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon paprika

Instructions

1.Preheat oven to 350°F (175°C).
2.In a large bowl, combine the drained corn, cream-style corn, sour cream, melted butter, Jiffy corn muffin mix, diced jalapeno pepper, shredded cheddar cheese, salt, and black pepper. Mix well.
3.Pour the mixture into a greased 9x13 inch baking dish. Sprinkle the paprika on top.
4.Bake in the preheated oven for 30 minutes, or until golden brown and set.
5.Allow to cool for a few minutes before serving. Enjoy!

A delicious and easy-to-make Mexican Corn Casserole.

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