Prep 5 mins
Cook 30 mins
- 396.89 g cream-style corn
- 1 jalapeno, chopped
- 1 egg
- 236.59 ml cheddar cheese, grated
- garlic powder
- 44.37 ml margarine
- 59.14 ml cornmeal
- Combine all and pour into small Pam sprayed casserole.
- Bake at 350 degrees for 30 minutes.
I used canned chopped green chiles instead of the jalapenos cause that is what I had on hand. I also added about 1 T of sugar (cause I like corn casserole sweet) and it was just delicious. I loved the texture and taste and it was easy to prepare. Thanks for the recipe, I'll be making it again!
This was very tasty. I used a round 1.5-qt casserole and I don't know if it was the size dish but after 30 minutes it was _very_ soupy in the middle. After 15 more minutes it was still liquid in the center but I hoped it would set up out of the oven (it did, mostly). I was afraid of using too much or too little salt - 1/4 tsp seemed to work. Used 1/2 tsp garlic powder and added an extra jalapeÃ±o since the ones I had were pretty mild. Thanks for the recipe Vicki!
Easy to make and tastes good. I sub'd 1/2 can of green chilies for the jalepenos. Also added cheese on the top and browned it up.