Buttery Corn Casserole w/ cheddar, French-fried onions and cornbread
1/4 stick butter
1/4 C flour
1 C chicken stock
1/2 C milk
1/2 C sour cream
1 box Jiffy cornbread mix
2 eggs
1 1/2 C frozen corn kernels
2 serrano peppers, chopped
1 C shredded cheddar cheese
1 C french-fried onions
Salt and pepper to taste
In a skillet over medium high heat, melt butter. Whisk in the flour and then pour in the chicken stock. Cook and whisk until bubbly and thickened. Mix the milk, chicken stock mixture, sour cream, eggs, serranos, and cornbread mix together in a bowl. Stir in the corn kernels and the cheese and serranos. Season with salt and pepper.
Preheat oven to 350 degrees. Pour the corn mixture into a greased 9 x 13 pan. Sprinkle the french-fried onions over the top and cover with foil.
Bake 30 minutes or until set. Remove the foil and bake an additional 5 minutes or until the onions are browned.
