Thursday, October 13, 2011
Fall-O me in to the kitchen for Shoe Peg Corn Casserole
I first tasted this casserole at a wedding reception about 22 yrs ago. I tweaked the recipe a bit to fit the tastes of my family, and it's become a family favorite and a popular dish at church potlucks too!
You know the recipes you have that you just 'know' how much of each ingredient to put in? Well, this is one of mine...I don't measure anything except the corn and cream cheese...so you are welcome to tweak it to suite your family's taste also!
Shoe Peg Corn Casserole
*5 cans white shoepeg corn, all but 2 drained
*8 oz cream cheese
*3 tsp juice from jalapeno peppers
*1/2 cup seasoned bread crumbs
*2 TBSP butter/margarine
*Pre-heat oven to 350*.
*In a medium sauce pan, add corn and cream cheese. On medium/high heat, stir until cream cheese is melted and smooth.
*Add peppers and juice. ( I buy my peppers in a jar) If you choose to tone down the 'heat' on this dish, only use half the juice.
*Stir until peppers and juice are mixed with the corn and cream cheese.
*Using non-stick spray, lightly grease a 9 x 13" baking dish. Pour corn mixture in to the dish.
*Sprinkle bread crumbs over top.
*Using a spoon or butter knife, apply dabs of butter in about 8 places on top of the bread crumbs.
*Place casserole in oven and bake until heated through and sides are golden and bubbly, about 15- 20 minutes.
Feeds approx. 8 - 10.
For a smaller size casserole, recipe can be reduced. Make indentions in the cream cheese like you're cutting it in to 5 equal sections. Use one section of cream cheese for each can of corn. Use peppers and juice according to taste.