Hey, before you judge me… just know that we have been up to our ears in snow, and then on top of that snow…ice. For months now, all I could see were the little stars that are on top of the little spiraly Christmas trees in my side yard, and I know that there were bushes with Christmas lights on them under all of the mounds of snow!
But, miracles never cease..and Spring is finally here! Well.. you know Spring..technically it’s here..but there could still be snow for another few weeks…
Regardless..I’m hoping to get the decorations down and put away this weekend..
So now it’s time to start planning my Easter dinner, and my kids always insist that this corn casserole is part of the menu. Honestly? They usually look for the leftovers the next day, so I’ll usually double, or even triple this recipe.
I normally make it plain, without the jalapenos and cheese…but I was feeling a little spicy today… and thought I’d change it up a bit. I have to say, it’s delicious plain, but it’s even more delicious with the jalapenos and cheese!
Even Mike ate it..yep, he did.
Well, he snuck a dishful before I could even photograph it…
And that’s saying a lot..
I won’t say it, because you already know how he is…
Corn casserole is definitely more of a custard type dish, a little sweet, a little savory, and now, a little kicked up from the jalapeños! It has been a favorite side dish in our family for years. It’s actually a variation of my grandmother’s recipe, and one that has been served for every holiday dinner, and every family party for as long as I can remember…A tradition.
We love it, and I think you will too…
Life is good. It’s a “Spring is finally here!” kind of good!
- 2 - 16 oz pkgs frozen corn
- 2 cups milk
- 6 eggs
- 1 jalapeño pepper, minced
- 4 tbsp flour
- 2 tbsp honey
- 1 tsp salt
- 1 tsp pepper
- 2 cups cheddar cheese, shredded
- Let the corn thaw for about a half hour before mixing the ingredients, otherwise the second you pour the milk in, you'll have ice cream. Trust me. Been there..Done that.
- Preheat oven to 350 degrees. Spray a 13 x 9 baking pan with vegetable spray. Mix the corn, milk, eggs, jalapeño pepper, flour, honey, salt, and pepper in a large mixing bowl.
- Pour into the prepared baking dish.
- Bake for 1 hour. Remove from oven, and spread the cheddar cheese on top. Bake for another ½ hour. Remove from oven, and let sit for about 10 minutes if you're planning on cutting into squares. Or serve immediately if you plan to scoop it with a spoon.