Our Thanksgiving Part 2

I was only responsible for one side dish, and the recipe I chose was probably the simplest one on the whole Thanksgiving menu.  It also was one of the most remarked upon- my sister in particular really loved it!  My stepson enjoyed slicing and dicing the peppers, which made the recipe prep even easier.  I looked at other corn casserole recipes to get a starting point, and ended with this:

Jalapeno Corn Casserole
2 8-ounce packages          cream cheese, softened
1 stick (8 tablespoons)       butter, softened
5 15-ounce cans               corn, drained
3-6                                   fresh jalapeno peppers

1.  Preheat oven to 350 degrees.

2.  Place the softened cream cheese and butter in a 9x13 baking dish.  Microwave about 1 minute, until the butter is mostly melted.  If your microwave isn't big enough to hold a 9x13 pan, melt ingredients in a separate bowl and then transfer the mixture into your baking dish.

3.  While the butter is melting, slice the stem end off your desired number of peppers.  I used three peppers for the assembled guests, since there are a few people who don't care for an excessive heat level.  At home, I would tend more toward the upper range.  Cut each pepper the long way and remove seeds- this will also help control the amount of spiciness, and will make the finished dish look more appetizing.  Next, dice the peppers finely.  Add to the baking dish.

4.  Add the drained corn, and mix well.  Smooth the corn mixture, and bake for 30-40 minutes.

 

Before baking.

 



This recipe makes a lot! 

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Fresh from the oven!



Leftovers are good heated up, or would be a brilliant addition to a Southwestern style soup.