Show Recipes:
Apple Dumplings with Mountain Dew
Banana Nut Coffee Cake & Caramel Icing
Big Ol' Mess
Biscuit Top Italian Casserole
Bok Choy Salad
Breakfast Wassail
Broccoli Salad
Butter Pecan Cookies
Caldo de Res
Chicken spaghetti
Chocolate Ambrosia Pie
Coca Cola Pot Roast
Cream Cheese Corn
Deneen's Chicken Salad Sandwiches
Easy Fiesta Corn Salad
Easy Mexican Casserole
Five Minute Chocolate Cake in a Mug
Flo Whittington's Chocolate Sheet Cake
Frito Corn Salad
Gone in 60 Seconds
Gooey Butter Cakes
Grandma's chocolate gravy
Jalapeno corn
Kentucky Derby Pie
Lemon cake
Lemon Dessert
Mexican Casserole
Mexican Corn Soup
Mexicana Soup Supreme
Mexi-Salmon Breakfast Bake
Minestrone Soup
Oatmeal Cookies - Basic Design
Orange Almond Salad
Party potatoes
Pineapple Cake & icing
Saltine Chocolate Pieces
Santa Fe Chicken
Shrimp creole
Southwest Cornbread Salad
Spicy Crackers
Squash casserole
Teriyaki Pork Tenderloin
To Die For Pot Roast
Jalapeno corn
By Southern Living, found by Evelyn Ragsdale
3 cans - whole kernel corn, drained
5 - jalapeno peppers, sliced
1 stick - butter
2 - 8 oz. packages cream cheese
4 tablespoons - flour
1 cup - milk
Melt butter and cream cheese in double boiler. Add milk, flour and salt to taste and add sliced peppers. Stir until well blended. Pour into casserole dish. Bake in medium oven (350 degrees) until well heated, 30-45 minutes. Serves 8-10 people.
Prep Time: 10 minutes Cook Time: 40 minutes
Category: Side Dishes Servings: 8

Add Comment