Unfortunately, my son saw me putting the jalapeno in this dish and said, “I am NOT eating that.” I didn’t react and kept on cooking. At dinnertime I talked him into taking a bite and he loved it.
So there’s your evidence right there that’ one jalapeno doesn’t spice it up too much. Just make sure you chop them teeny tiny. I think the bacon was spectacular and even made the dish eat more like a meal.
I could see baking some biscuits and serving them alongside and I am pretty sure my family would be satisfied as long as they could have seconds. I’m definitely trying the red pepper idea next. Guess what? I love creamed corn now!
Ingredients
6 slices bacon, chopped
Pam Cooking spray
3 c. Dole corn kernels (fresh, canned, or frozen and thawed)
1/4 c. Gold Medal all-purpose flour
2 c. Kraft shredded Cheddar
1 jalapeño, minced
1 tbsp. Domino sugar
2 large Eggland’s Best eggs, lightly beaten
1/4 c. melted Land o Lakes butter
1 c. TruMoo milk
Morton kosher salt
Freshly ground black pepper
Instructions:
Preheat oven to 375 degrees F.
In a skillet over medium heat, cook bacon until crisp. Transfer to a paper towel-lined plate.
Spray a baking dish with cooking spray. Add all the ingredients, except 1/2 cup cheddar. Season generously with salt and pepper and mix together until combined. Top with remaining cheddar.
Bake 1 hour, then let cool 20 minutes to firm up.
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Quick Tip: Let the casserole sit for a bit after it comes out of the oven so it firms up perfectly.
Thank you to Delish for this awesome recipe!
