Name: Peppery Scalloped Corn recipe
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

All Recipes Side Dish

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

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