Jalapeno and potato cornbread casserole

Jalapeño, Potato & Cornbread Casserole

Ingredients:

  • 1 carton Classic Casserole® Scalloped Potatoes
  • 1/2 cup Butter (1/4 lb)
  • 1 1/2 cup Jalapeños, thinly sliced (about 3 large)
  • 2 cups Onions, small dice (about 2 medium)
  • 1 1/2 tsp Kosher salt
  • 1 cup Red bell peppers, small dice (1 large)
  • 4 1/2 qts Water
  • 2 cups Corn kernels, frozen
  • 2 1/2 cups Corn Muffin Mix (Gold Medal) (14 oz)

Instructions:

  1. Place Classic Casserole® Scalloped Potatoes in a 4-inch deep full-steamtable pan. Set aside.
  2. Melt butter in a large pot, stir in jalapeños, onions, salt and red pepper. Cook, stirring occasionally, until peppers are soft and onions are translucent, about 4 min. Stir in water and corn, bring to a boil, remove from heat. Whisk in corn muffin mix and seasonings packets until thoroughly combined. Pour corn muffin mix over potatoes.
  3. Bake in a convection oven at 350° F, uncovered, until potatoes are tender, about 45 min. Let rest 10 min before serving. Hold hot.
Nutritional Information per Serving:

Calories – 160
Fat – 7 g
Iron – 8 %
Vitamin A – 6 %
Protein – 0 g
Carbs – 23 g
Sodium – 460 mg
SatFat – 3 g
Fiber – 2 g