Total Time
40mins
Prep 10 mins
Cook 30 mins

This has to be one of my most favorite recipes my mother ever made. She baked it on special occasions as a substitute for traditional stuffing. If you like the taste of sweet corn with a spicy kick, you may enjoy this.

Ingredients Nutrition

  • 1 (15 ounce) can cream-style corn
  • 1 (5 ounce) can Mexican-style corn
  • 8 ounces sour cream
  • 12 cup butter or 12 cup margarine, melted
  • 2 eggs, slightly beaten
  • 1 (8 1/2 ounce) package Jiffy cornbread mix
  • 8 ounces jalapeno jack cheese, shredded

Directions

  1. Mix eggs, butter, sour cream, and cornbread mix together.
  2. Pour in both cans of corn.
  3. Stir in half the cheese.
  4. Pour into a baking pan or casserole dish.
  5. Bake at 350F for 30 minutes.
  6. Remove from the oven and sprinkle the remaining cheese on top.
  7. Bake until the cheese has melted and the center of the casserole is solid.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a