Hot Cream Cheese Corn Casserole

This corn and cream cheese casserole may become a new classic at your Thanksgiving table. Jalapeños add spice, while butter and cream cheese make it extra creamy.

• Preparation Time: 10 mins
• Cooking Time: 35 mins
• Total Time: 45 mins
• Calories: 306 Calories

Ingredients

• 1 cup milk
• 2 (8 ounce) packages cream cheese, softened
• 4 tablespoons all-purpose flour
• salt to taste
• 1 stick butter
• 3 (15.25 ounce) cans whole kernel corn, drained
• 3 canned jalapeno peppers, chopped, or to taste

Recipe Instructions

Step 1

Bake in the preheated oven until lightly browned, about 30 minutes.

Step 2

Preheat the oven to 350 degrees F (175 degrees C). Grease a casserole dish.

Step 3

Combine cream cheese and butter in a microwave-safe bowl. Microwave on high until melted, 1 to 2 minutes.

Step 4

Pour cream cheese mixture into a large skillet; add milk and flour. Cook, stirring occasionally, over medium heat until mixture thickens, 3 to 5 minutes.

Step 5

Combine corn and jalapeño peppers in a bowl; add to cream cheese sauce. Season with salt and mix well. Pour into the prepared casserole dish.