Corn Casserole with a Kick!

Today's recipe was found on Bacon, Butter, Cheese & Garlic.  I made this over Christmas break at my parent's house in AZ.  It was one of our sides for our Christmas dinner.  So yummy!  I loved that it had a little kick from Serrano Peppers, but it wasn't overwhelming. Also, the french- fried onions gave the casserole just the right amount of crunch. It was a perfect side with ham and a great recipe to have on hand for special dinners.

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1/4 stick butter
1/4 C flour
1 C chicken stock
1/2 C milk
1/2 C sour cream
1 box Jiffy cornbread mix
2 eggs
1 1/2 C frozen corn kernels
2 serrano peppers, chopped
1 C shredded cheddar cheese
1 C french-fried onions
Salt and pepper to taste

In a skillet over medium-high heat, melt butter.  Whisk in the flour and then pour in the chicken stock.  Cook and whisk until bubbly and thickened.  Mix the milk, chicken stock mixture, sour cream, eggs, serranos, and cornbread mix together in a bowl.  Stir in the corn kernels and the cheese and serranos.  Season with salt and pepper.

Preheat oven to 350 degrees.  Pour the corn mixture into a greased 9 x 13 pan.  Sprinkle the french-fried onions over the top and cover with foil.
Bake 30 minutes or until set.  Remove the foil and bake an additional 5 minutes or until the onions are browned.


To life feeling like home!


  1. Roseann says:


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