10 ounce can of whole kernel corn, drained

10 ounce can of cream-style corn

8-ounce container of sour cream

1 egg

8.5-ounce package of dry cornbread mix

2 cups of dry cornbread stuffing

1 8 ounce jar of candied jalapeño

1 cup shredded cheese

 

  1. Preheat oven to 350 degrees F
  2. Grease a 9”x13” baking dish. Strain candied jalapeños, reserve brine for finishing
  3. Finely dice candied jalapeños reserving some for garnish
  4. Thoroughly mix corn, sour cream, egg, cornbread mix, cornbread stuffing, diced candied jalapeñoand shredded cheese
  5. Pour into greased baking dish
  6. Bake for 25 minutes
  7. Lightly drizzle glaze over the casserole and garnish with whole candied jalapeños