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Before you jump to Corn Jalapeño casserole recipe, you may want to read this short interesting healthy tips about Green Living In The Cooking area Will Save You Dollars.
It was not that long ago that hippies and tree huggers were the only ones to show concern regarding the well-being of the environment. That has totally changed now, since we all appear to have an awareness that the planet is having difficulties, and we all have a part to play in fixing it. According to the specialists, to clean up the surroundings we are all going to have to make some changes. Each and every family should start making changes that are environmentally friendly and they must do this soon. The cooking area is a good place to begin saving energy by going much more green.
A large amount of electricity is consumed by freezers and refrigerators, and it’s even worse if they are working inefficiently. You can easily save up to 60% on energy whenever you get a new one, in comparison with those from longer than ten years ago. The correct temperature settings for your fridge and freezer, whereby you’ll be saving energy and optimising the preservation of food, is 37F and 0F. Checking that the condenser is definitely clean, which means that the motor needs to work less frequently, will also save electricity.
As you can see, there are plenty of little items that you can do to save energy, as well as save money, in the kitchen alone. It is pretty easy to live green, of course. It’s about being functional, usually.
We hope you got benefit from reading it, now let’s go back to corn jalapeño casserole recipe. To make corn jalapeño casserole you only need 7 ingredients and 2 steps. Here is how you achieve that.
The ingredients needed to prepare Corn Jalapeño casserole:
- Use 1 can whole-kernel yellow corn, not drained
- Provide 1 can cream-style yellow corn
- You need 8 oz sour cream
- Take 2 eggs, beaten
- You need 1 box Jiffy corn muffin mix
- You need 1 stick butter, melted
- Use 3 jalapeños
Steps to make Corn Jalapeño casserole:
- Heat oven to 350 degrees. In a large bowl, stir together the corn, sour cream,eggs, corn-muffin mix, butter and 2 of the jalapeños, finely chopped.
- Pour the mixture into a large, slightly oiled casserole dish, or ramekins for smaller servings. Bake 55 to 60 minutes. Garnish with the remaining jalapeño, sliced. DONE!!! You will love it, i promise.
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