Jalapeno Corn Casserole

My world famous jalapeno corn casserole is one of my very favorite things to eat, and recently, several people have asked me for the recipe.  So without further ado, here it is.

Ingredients

• 1 (15 1/4-ounce) can whole kernel corn, drained
• 1 (14 3/4-ounce) can cream-style corn
• 1 (8-ounce) package corn muffin mix (recommended: Jiffy)
• 1 cup sour cream
• 1/4 cup (1/2 stick) butter, melted
• 1/2 to 1 cups shredded Cheddar
• 1 jalapeno

Directions

Preheat oven to 350 degrees F.

Seed the jalapeno and chop fine.  Saute briefly in butter to take the edge off the jalapeno flavor.  Sauteing is optional.

In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, melted butter, and jalapeno. Pour into a greased 9 by 13-inch casserole dish. Bake for 45 minutes. Remove from oven and top with Cheddar. Return to oven for 5 minutes, or until cheese is melted. Let stand for at least 5 minutes and then serve warm.