It's amazing how much the Southwest influenced my cooking. Although the following recipe didn't have any jalapenos, I just had to add them. It just wouldn't have the flavor we've become accustomed to without them. I also add cayenne or chili flakes to heat it up a bit more. This has become one of my family's favorites. Hope you enjoy it as much as we do.
Corn casserole
1 sm. Chopped sweet onion
3 Eggs, beaten
¼ C. Milk
1 Can Whole kernel corn
2 C. Grated Cheddar Cheese
1 Can Cream corn
1 Pkg. Jiffy corn muffin mix
(Any corn bread mix will do)
1 Pt. Sour Cream
(AND I add 1-2 minced jalapenos)
Beat eggs; add onion, milk and corns, (drain regular corn first), and muffin mix. Add optional jalapenos. (I saute' the onions and jalapeno first) Pour into a greased baking dish. Cover with sour cream. Bake in a 350 degree oven for about 45 minutes or until center is done. Sprinkle with cheddar cheese and put back in oven until melted.
You could also add ground beef, ham or Italian sausage to make it more interesting.
***The original recipe came from the "Seasoned with Sunshine" cookbook.***
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