Wednesday, March 28, 2012

Cowboy Corn Casserole

This is a great recipe from a cookbook called "Cooking the Cowboy Way" by Grady Spears.   Grady is an amazing TEXAS chef.  This particular recipe was in the newspaper and I believe my mom sent me this recipe.

My family loved this recipe.  They ate every bite.  I didn't use jalepenos  - instead I used a can of chopped green chiles.  I was worried the jalepenos would be too hot for the girls even though I know Chris would have loved it. There was no zip to this recipe with the green chiles - good flavor but no zip.  You might try a combination or do what you think would work best for your family.  Chris also thought it needed a little salt - the rest of thought it was perfect!

Cowboy Corn Casserole

1  15 oz can creamed corn
1  15 oz can whole kernal corn, undrained
2 eggs, beaten
2 Tbsp sugar
1/3 to 1 cup corn bread mix ( I used a cup or even a little more)
1/4 cup butter,melted
2 jalepenos, stemmed, seeded and minced
1 cup grated sharp cheddar cheese

Preheat oven to 350.  Stir together in a bowl the corn, eggs, sugar, corn bread mix, melted butter jalepenos and just 1/2 cup of the cheese.  Transfer mixture to a buttered 8 x 8 baking pan.  Bake for 40 minutes, sprinkle the remaining 1/2 cup cheese on top and bake for 20 minutes longer.  Allow to cook 5 minutes before serving

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