This makes a great casserole to take somewhere.  You can vary the amount of spice in this recipe by using Mild Rotel if you don’t want a lot of spice, or you can spice it up to your heart’s content!

INGREDIENTS:

• 1 can creamed corn
• 1 can whole kernel corn, drained
• 1 can diced Rotel
• 1 stick butter, melted (Hmmm…I know, not healthy.  I’m going to try it with extra-virgin olive oil sometime or at least half butter and half olive oil.)
  
• 1 cup shredded cheddar cheese (I use reduced fat)
• 1 box Jiffy Cornbread Mix

Mix cornbread according to the directions on the box.  Combine the other ingredients, reserving 1/2 of the grated cheese.

Pour into 11 x 9 casserole dish and bake, covered, for 30 minutes at 350 degrees.  Uncover and sprinkle with the remaining cheese and heat until the cheese is melted.