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Preheat your oven to 375°F. Lightly grease a 9-inch cast iron skillet or an 8x8 inch baking dish.

In a large mixing bowl, combine the drained whole kernel corn, creamed corn, sour cream, cornbread mix, salt, and black pepper. Mix gently until just combined; be careful not to overmix.

Pour the casserole mixture into the prepared skillet or baking dish, spreading it evenly with a spatula.

Arrange the thinly sliced jalapeño peppers over the top of the casserole. Dot the surface with the small pieces of unsalted butter.

Bake for 45 to 55 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

Remove the casserole from the oven and let it rest for 5 to 10 minutes before serving warm directly from the skillet.


Preheat your oven to 375°F. Lightly grease a 9-inch cast iron skillet or an 8x8 inch baking dish.

In a large mixing bowl, combine the drained whole kernel corn, creamed corn, sour cream, cornbread mix, salt, and black pepper. Mix gently until just combined; be careful not to overmix.

Pour the casserole mixture into the prepared skillet or baking dish, spreading it evenly with a spatula.

Arrange the thinly sliced jalapeño peppers over the top of the casserole. Dot the surface with the small pieces of unsalted butter.

Bake for 45 to 55 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

Remove the casserole from the oven and let it rest for 5 to 10 minutes before serving warm directly from the skillet.
