Sunday, October 10, 2010

0 Spicy Corn Bake

Tonight I want to share a DELICIOUS cornbread casserole recipe! It is SO good and the perfect "down home" side to any meat! :-) My sweet friend, Ranelle, (who happens to be an amazing cook) shared this recipe with me a couple years ago! It has become a staple dish in our kitchen!

(here is a picture from our weekend adventure. . . more about that tomorrow!) 
Spicy Corn Bake
1 tbs extra virgin olive oil
1/2 onion, chopped
1/2 bell pepper, chopped
1 can (15.5 oz) whole kernal white corn, drained (or yellow corn)
1 can (14.75 oz) cream style corn
1 can (14.5 oz) diced tomatoes, drained
1/4 tsp cayenne powder (optional)
1 tsp chili powder (use a little more when NOT using cayenne)
1 pkg (8 1/2 oz) corn muffin mix (I use Jiffy)
1 tbs chopped fresh cilantro (optional)
4 tbs butter, melted
2 eggs, slightly beaten
1 c light sour cream
3 oz shredded jalapeno monterrey jack cheese (3 TBS)
Preheat oven to 350 degrees. Saute onion and pepper in oil until tender. Add white corn and toss. Pour mixture into large bowl and add cream style corn. Stir in remaining ingredients and mix well. Pour into 3 quart greased baking dish and bake 45-55 minutes or until golden brown and cooked through. Actual time will depend on baking dish.
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