Prep 20 mins
Cook 15 mins
This recipe came from one of my cousins, a favorite every Thanksgiving. It's spicy! If you dig cream cheese, you're gonna love this one.
- 2 (8 ounce) packages cream cheese
- 3⁄4 cup butter
- 1 cup milk
- 3 tablespoons flour
- 1 (11 ounce) canhot jalapeno peppers
- 5 (12 ounce) cans white shoepeg corn, drained
- Melt cheese and butter over hot water. Add milk, flour and salt. Mix well. Finely chop peppers and stir in corn. Mix all ingredients and bake in a 9"x 11" casserole at 350° until well heated.