Sweet & Spicy Corn Casserole

  • 1 15 oz. can whole kernel, drained
  • 1 15 oz. can cream-style corn
  • 1 stick of butter or margarine, melted
  • 1 8 oz. package of Mexican-style corn bread mix
  • 1/2 cup low-fat sour cream
  • 1/2 cup green bell pepper, seeded and chopped
  • 2 medium fresh jalapenos, seeded and finely chopped (optional)
  • 1/2 cup onion, chopped
  • 1 tsp sugar 

1.  Pre-heat oven to 350º.

2.  In a medium-sized mixing bowl, combine the all ingredients and mix well.

3.  Transfer corn mixture to a greased, 9 x 9 inch pan.

4.  Allow to bake, uncovered, for 50 minutes.  Remove and allow to cool for about 10 minutes before serving.  Serve warm.

5.  Enjoy!

Recipe from A Little Fish in the Kitchen blog at www.alittlefishinthekitchen.com. All content is owned by Marcelle G. Bolton. Please contact the author for permission to republish.