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Peppery Corn Recipe

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Peppery Corn image

 

This recipe for Peppery Corn, by , is from Hill Family Fav's, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mary Ellen Adams

Category:
Category:

Ingredients:  
Ingredients:  
2 (11 oz) cans white shoepeg corn (drained)
1/4 cup butter
4 oz. cream cheese
1 tsp. black pepper
1/2 tsp. cumin
1 tbsp. fresh cilantro (chopped)
4 oz. can chopped green chilies
1/2 jalapeņo (chopped)

Directions:
Directions:
Preheat the oven to 350°.
In an oven safe skillet or braiser, melt the butter and cream cheese over medium heat on the stove. Once melted add the drained corn and combine well.
Add the black pepper, cumin, chilies, cilantro and jalapeņos.
Cook for 5 minutes on the stove, then place in the oven.
Bake for 20-25 minutes.

Number Of Servings:
Number Of Servings:
8 servings
Personal Notes:
Personal Notes:
This was a favorite of mom's cousin, Mary Ellen Herron Adams, that she brought to family celebrations at Aunt Bess's.

 

 

 

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