Jalapeño Bacon Corn Casserole
This Thanksgiving I was looking to spice things up with some new recipes and updates to our traditional favorites like corn casserole. The addition of bacon, jalapeños, and a variety of cheeses made this dish a welcomed change. Ingredients: 1 box Jiffy corn muffin mix 2 eggs 1 stick unsalted butter, melted and cooled a bit 1 can corn 1 can cream corn 1 cup sour cream 1 can green chilis 1/2 pound bacon cooked crispy, chopped 1/2 cup canned sliced jalapeños, chopped up or 2 fresh jalapeños, diced 1 1/2 cups grated cheese (mix between pepper jack and aged cheddar) Preparation: Preheat over to 350. Mix eggs, butter, sour cream together. Stir in bacon, green chilis, 1/2 of cheese, and jalapeños. Gently mix in the Jiffy mix. Pour into a 9x13 dish and bake for 1 hour, covering after 30 minutes. Check to make sure it is set in the center and cook 10 more minutes if needed.
