Texas corn casserole

Yield: 1 servings

Measure Ingredient
2⅔ \N Sticks butter; (not oleo)
2 packs (8-oz) Philly cream cheese (or cheapest)
4 \N Very finely cut jalapeno peppers; (must be fresh not canned or jarred)
⅔ cup Milk
¼ teaspoon Chopped garlic
4 cans (15-oz) niblet corn; well drained

From Sun Herald online.

By Cecile Clement

Melt the butter and cream cheese together in a heavy casserole pot on low heat.

Add jalapeno peppers, milk and garlic.

Blend these with an egg beater (I used electric beater on low, since they didn't say no).

Add corn.

Preheat oven to 325 degrees, put casserole in, turn up to 375 and bake 30-45 minutes.

Posted to CHILE-HEADS DIGEST by Judy Howle <howle@...> on Dec 24, 1998, converted by MM_Buster v2.0l.

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