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!
- 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.