Cream Cheese Corn Casserole

 

Instructions

1. Preheat your oven to 350°F (175°C).

2. In a medium saucepan over low heat, melt the cream cheese and butter together.

3. Gradually stir in the milk until the mixture is smooth and creamy.

4. Add salt, pepper, corn, and jalapeños (if using), stirring to combine evenly.

5. Pour the mixture into an 8 x 8-inch (or 2-quart) baking dish. Top with shredded cheddar cheese.

6. Bake for 20 minutes, or until the casserole is golden and bubbly.

Notes

• An 18-ounce bag of frozen corn yields about 4 cups. You can also use two 15-ounce cans of drained corn (approximately 4 cups), though frozen corn gives better flavor.

• If the butter and cream cheese seem lumpy at first, don’t worry—stirring in the milk will smooth it out.