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