Wednesday, January 16, 2008

Pat Summitt's Jalapeno-Corn Casserole

4 cans white shoepeg corn, drained
1 stick margarine
1 (8-ounce) package Philadelphia cream cheese
1 tablespoon Jalapeno slices, or to taste

Preheat oven to 350 degrees. Drain corn and place in baking dish. Melt butter and cream cheese together and pour over corn. Stir together, adding Jalapeno slices to taste. (You can also add a little Jalapeno juice to the mix if you prefer.) Bake 40-45 minutes.

1 comment:

Heather said...

Had this at a neighborhood picnic the other day, and it was FABULOUS!