Jessica's Fabulous Corn Casserole of Awesomeness
Source of Recipe
Somewhere between corn pudding and cornbread lies this gooey, rich, cheesy sidedish. Delicious! Jessica says, "Eat with caution, can get nuclear hot." Jessica came up with the title of the recipe. It's worth noting that she is an adult, straight woman.
List of Ingredients
2 bags frozen corn, cooked
1 can creamed corn
1 box Jiffy cornbread mix
1 bag Mexican mix shredded cheese
1 stick of butter
salt and pepper, to taste
1 c. finely shredded Parmesan
Preheat oven to 375 degrees.
Mix the two kinds of corn, Jiffy mix and half of the Mexican cheese. Add hot sauce, salt and pepper to taste. Place in a casserole dish. Melt the butter and drizzle over the top. Top with the rest of the Mexican cheese and the Parmesan.
Bake until the cheese is bubbly and makes that yummy crust on the edge of the pan - 20-30 minutes.