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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Corn & Poblano Casserole Recipe

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This recipe for Corn & Poblano Casserole is from Shut Up and Eat It! (an eclectic mix of family favorites), 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:  
1/2 cup unsalted butter, melted
2 eggs, beaten
1 (8.5 oz.) package corn bread/muffin mix
1 1/2 cups frozen corn
1 (14.75 oz.) can creamed corn
1 cup sour cream
1 Poblano pepper, seeded and diced 1/4"
Directions:
Directions:
Preheat oven to 350º. In a large bowl, combine butter, eggs, sour cream, creamed corn, frozen corn, and poblano peppers. Add the corn bread mix and stir until combined. Pour mixture into a greased 9x9 baking dish and bake for 45 minutes. Serve warm.
Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
5 minutes/45 minutes
Personal Notes:
Personal Notes:
if Poblano peppers are not available, you can substitute 1 jalapeno pepper (seeded and diced), and 1/4 cup green bell peppers. You could also use 2-3 jalapeno peppers in place of the poblano if you want it spicy.

 

 

 

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