Simple Fare, Fairly Simple

Living in the south, creamed corn casserole is EVERYWHERE. Each pot-luck or gathering we attend, corn casserole is a guaranteed guest. Now don't get me wrong...I like it..a LOT. BUT...I think it could be helped along a little bit. This California girl loves her some Mexican food so I decided to create my own version of a corn casserole. It was delicious but I think it could have used a bit more heat. Next time...I might try throwing in a jalapeno along with the green chilies. Still, it was VERY tasty and something we'll be having again!



Mexi-Cali Creamed Corn Casserole



1 15-ounce whole kernel corn – drained
1 14-ounce Cream-Style corn
1 8-ounce package Cornbread Muffin Mix
1 cup sour cream
1 stick butter – melted
1 egg- beaten
1 4-ounce can diced green chilies
1 red bell pepper – diced
½ teaspoon cayenne pepper
Salt and pepper to taste
1 ½ cups grated cheese
Preheat oven to 350 degrees.

Combine everything EXCEPT THE CHEESE in a large bowl. Stir until well mixed.

Pour into prepared casserole dish.

Bake about 45 minutes or until golden brown.

Remove pan from the oven and sprinkle with grated cheese.

Return to oven until cheese is melted, about 5 – 10 minutes.

Cool 5 – 10 minutes before serving.
Serves 6 - 8

Looks like a lot of ingredients, and it is. 

But SO easy.

Throw everything EXCEPT THE 

CHEESE into a large bowl.

Stir it up!

Dump it all into a greased casserole dish.

Bake it for a while...then top with the cheese.

Bake it a few minutes more to melt 

the cheese then let it cool a bit...then chow down!

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