Peppery Scalloped Corn recipe

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Ingredients

1 (15.25 ounce) can whole kernel corn, drained
1 (15 ounce) can cream-style corn
1 (8.5 ounce) package corn muffin mix
1 (8 ounce) carton sour cream
1 fresh jalapeno pepper, chopped
½ cup butter, melted
2 teaspoons ground black pepper
1 teaspoon salt

Nutrition Info

376.9 calories
carbohydrate: 43.6 g
cholesterol: 43.6 mg
fat: 21.9 g
fiber: 3.9 g
protein: 5.7 g
saturatedFat: 12.1 g
servingSize: -
sodium: 1053.2 mg
sugar: 3.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 3-quart casserole dish.

  2. Mix corn, cream-style corn, corn muffin mix, sour cream, jalapeno pepper, butter, ground black pepper, and salt together in a bowl, pour into prepared casserole dish.

  3. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes.

Recipe Yield

8 servings

Recipe Note

This dish has become a holiday staple for my family. It's sweet, creamy, and peppery all at the same time. I have gotten more requests for this recipe than any other dish that I make, so I decided to share it here.

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