Adapted Corn Casserole - Paula Deen

This was such a hit on my Thanksgiving table.  Everyone raved about it, and why not, it's full of delicious things.  But I upped the ante and made it with more than just the "Jiffy Corn Casserole" that Paula has made.

Paula's is really good, but I decided to tweak it a bit since we were having extra for dinner.  Adding more corn and a  jalapeno pepper made this dish stand out.  But whichever way you make it, it will be a nice addition to any dinner. And the best part?  It's one of those dishes that takes two minutes to make.  How great is that?

 

(15 1/4-ounce) can whole kernel corn, drained

1 (14 3/4-ounce) can cream-style corn

 1 lb. pkg. shoe peg frozen corn

1 (8-ounce) package corn muffin mix ( Jiffy)

1 extra large egg

12 ounces sour cream

1/2 cup (1 stick) butter, melted

2 cups shredded sharp cheddar cheese

 1 jalapeno pepper, minced

1. Preheat oven to 350 degrees F.

2. In a large bowl, stir together the two cans of corn and frozen corn, jalapeno pepper, corn muffin mix, sour cream, 1 cup of shredded cheese, egg and melted butter. Stir well. Pour into a greased 9-by-13-inch casserole dish. Bake for 30 minutes, covered with aluminum foil.  Remove from oven, remove foil.  Sprinkle second cup of shredded cheddar on top of casserole, place back in the oven uncovered for 20 minutes.  Remove from oven and let rest for 10 minutes.

Serve warm.

Enjoy ~