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.