Peppery Scalloped Corn
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Description
This dish has become a holiday staple for my family. It's sweet, creamy, and peppery all at the same time. I have gotten more requests for this recipe than any other dish that I make, so I decided to share it here.
Ingredients
- 1 (15.25 ounce) can whole kernel corn, drained
- 1 (15 ounce) can cream-style corn
- 1 (8.5 ounce) package corn muffin mix
- 1 (8 ounce) carton sour cream
- 1 fresh jalapeno pepper, chopped
- ½ cup butter, melted
- 2 teaspoons ground black pepper
- 1 teaspoon salt
Directions
- 1. Preheat oven to 350 degrees F (175 degrees C). Grease a 3-quart casserole dish.
- 2. Mix corn, cream-style corn, corn muffin mix, sour cream, jalapeno pepper, butter, ground black pepper, and salt together in a bowl; pour into prepared casserole dish.
- 3. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes.
Nutrition Facts
serving: 8 servings
calories: 376.9 kcal
carbohydrates: 43.6 g
protein: 5.7 g
saturated fat: 12.1 g
cholesterol: 43.6 mg
sodium: 1053.2 mg
fiber: 3.9 g
sugar: 3.7 g
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