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Peggy’s Famous Jalapeño Corn Casserole Recipe

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This recipe for Peggy’s Famous Jalapeño Corn Casserole is from 3D Student Ministries Cookbook, 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:  
1 stick margarine (works better than butter because it doesn’t get hard when cold)
1 pkg. Philadelphia Cream Cheese (light is ok, but not non-fat
1/2 c. milk
4-6 seeded jalapeños (can use one from jar – about 1/3 – 1/2 large jar) to taste
Salt and pepper to taste
2 medium pkg. frozen corn niblets
Directions:
Directions:
Melt margarine and cream cheese on stove top until smooth. Salt and pepper to taste (make it a tiny bit too salty – it will season a lot of corn). Add chopped jalapeños and stir until blended. Pour over frozen corn in large, greased casserole dish and stir to incorporate. Bake for 45-50 minutes at 350º; stir half-way through. (steps 1-4 can be done a day or two in advance.)

 

 

 

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