Saturday, January 24, 2009

Mexican Corn Casserole

Submitted by Pat Eichenburger

5 cans shoepeg corn - drained
2 pkg. (8 oz) cream cheese
1 cup warmed milk
1 1/2 sticks butter
1 cup jalapeno peppers (chopped)
3 T. flour
1 t salt

Melt cream cheese and butter in microwave; Stir til smooth. Add milk, flour, and salt, mix well. Stir in corn and jalapenos. Pour into 9X13 dish and cook @ 350 for 30 mintues.

No comments:

Post a Comment

Thank You so much for stopping by! This Hungry Momma would love to hear from you!