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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Kickin' Corn Recipe

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This recipe for Kickin' Corn is from TPT Cooks: Hotdishes & Casseroles, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 (11 ounce) cans white shoepeg corn, drained
4 (11 ounce) cans whole kernel sweet corn, drained
2-5 tablespoons chopped canned jalapeños (2-3 for mild, 3-5 for kickin')
2 (8 ounce) packages cream cheese, cut into chunks
1/2 cup butter, cut into chunks
Directions:
Directions:
Preheat oven to 350º. Butter a large casserole dish.

In large bowl, stir corn and jalapeños until well mixed. Spoon corn mixture in casserole and spread evenly. Tuck chunks of cream cheese throughout casserole. Dot with chunks of butter.

Bake, covered, for 15 to 20 minutes or until butter and cream cheese are soft. Remove from oven; stir until cream cheese is evenly distributed. Return to oven and bake, uncovered, for 20 minutes longer or until heated through.
Personal Notes:
Personal Notes:
This wonderful, simple recipe, which requires little more than a can opener, gets rave reviews and the most requests year after year. Just make sure you know your audience with respect to the jalapeños and the amount of "kick."

 

 

 

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