post #7: Jalapeno Corn Casserole

Jalapeno Corn Casserole - A Memorial Day Weekend Treat!

Happy Tuesday! Today is like an extra rough Monday, since most of us are back to work or school after a sunny three day weekend. We started off our weekend by having dinner, beer, puppy play time, and cornhole with friends on Friday. It was so much fun that we did it again on Sunday. 

Saturday was filled with studying, taco night, and Silver Linings Playbook...a perfect and needed date night in. Monday was a catch-up day, where we took Milly to the river to swim at Saluda Shoals and ran a lot of errands. All in all, a productive and happy weekend!

(testing the waters)

(too cold?)

(nope!)

On Friday, I made a dish to take to dinner that I truly forgot how much I loved. This originated as a Paula Deen recipe (found here) but I made it a little bit healthier and added a kick. It is easy to take this somewhere and pop it in the oven, since it is thick enough to travel well before being cooked. Next time you need an easy and crowd-pleasing side dish, give this melt-in-your-mouth casserole a try!

Jalapeno Corn Casserole

(serves 4-6)

Ingredients:

1 can whole kernel corn (drained, 15 oz)

1 can creamed corn (not drained!)

1 package of Jiffy corn muffin mix

1 cup greek yogurt

1/2 stick of butter, melted

1 cup cheddar or Monterey Jack cheese, shredded and divided into 1/2 cups

1/4 cup (to taste) pickled jalapenos

Step 1 - Preheat oven to 350 and chop pickled jalapenos into very small pieces.

Step 2 - Combine butter, corn muffin mix, greek yogurt, and jalapenos.

Step 3 - Add all corn and 1/2 cup of cheese.

Step 4 - Spread in baking dish (I recommend 8x8 or 9x9) and cover with remaining 1/2 cup of cheese.

Step 5 - Bake at 350 degrees for 45 minutes, or until top is browned.

Step 6 - Enjoy!

Hope your Memorial Day weekends were relaxing and fun, and that you are successfully getting back to the weekday grind! 

MBC