Jalapeño Corn Casserole

Delicious and from a lady in Huntsville, Texas comes this great recipe for corn. Include it in your Mothers Day buffet. There won’t be any left.

4 (15.25 oz) cans whole kernel corn, drained

1/2 cup butter

1 (8 oz) package cream cheese, softened

1 cup canned evaporated milk

4 tables flour

4 jalapeños, seeded and chopped (now, if you are so inclined and do not like jalapeños, use a small can of chopped green chiles.  Still “kicks” it up a notch.

Preheat oven to 400

Place corn evenly in the bottom of a 9×13 baking dish, which you have spayed with Pam.

In small saucepan, combine butter and cream cheese, stirring until butter and CC is melted and mixture is smooth. Stir in milk and flour and continue coming until mixture is smooth and creamy, about 5 minutes.

Stir in jalapeños or green chiles. Pour butter mixture over corn; mix well. Bake for 30 minutes or until bubbly and edges begin to brown lightly. 

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