Tex-Mex Corn Casserole

The first time I ever ate this casserole it was prepared for me by my cousin at a dinner

party. It was the highlight of my meal. This is not merely cornbread with corn in it, NO! This is a creamy, moist side dish that is pure yumminess. Each sweet bite has a pop from the corn kernels; there is richness from the cream cheese and a salty twang from the cheddar cheese. I really like the slow warm kick afterwards from the Jack cheese and jalapenos. This is by far better than just plain corn bread!

Ingredients:

• 2 boxes of Jiffy Corn Bread Mix (or Martha White…however, I like Jiffy because it is sweeter.) 
• 2 eggs – discard the shells 
• ½ cup milk 
• 1 bag of frozen corn (do not cook) – approximately 2 cups to 3 cups. 
• 1 (8oz) Cream Cheese – room temperature 
• 1 (8 oz.) container sour cream 
• 1 cup sharp cheddar cheese – grated 
• ½ cup Monterrey Jack cheese – grated 
• 1 stick of butter – melted
• ¼ cup of chopped red bell peppers 
• 4 Tablespoons sliced jalapenos – I chop them finely 
• 2 Tablespoons of fresh cilantro – chopped finely

Directions:

1. Generously spray a large glass casserole dish with non-stick cooking spray. Set aside.
2. Preheat the oven to 350°F.
3. Melt the butter in a covered dish in the microwave (approximately 1 minute on medium power)[1]
4. In a large mixing bowl, combine the cream cheese, sour cream and butter. Mix on medium speed until creamy.
5. Next, add in the cornbread mix, eggs and milk and mix on medium speed until combined.
6. Stir in the frozen corn, cheeses, jalapenos and cilantro.
7. Pour the thick batter into the prepared casserole dish. Be sure to scrape the sides of the mixing bowl to get out all the delicious batter.
8. Bake in 350°F oven just until the sides are bubbly and the top is a light golden brown; About 25-35 minutes. The center will still be slightly gooey but firm.

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[1] All microwaves have different wattage. It is better to heat in 30 second increments than to overheat. Always use microwave safe dishes in the microwave. Cover the food as it is cooking to prevent splatter.