Big Poppa’s Burnt Bean Street Corn Casserole

Directions

In a large mixing bowl, combine the following ingredients: Jiffy Corn Bread Mix, cream corn, beaten eggs, sour cream, sugar, roasted jalapeño, milk, melted and cooled butter, and grilled corn. Mix thoroughly until all ingredients are well incorporated.

Grease a half pan to prevent sticking.

Pour the corn mixture into the greased pan, spreading it evenly.

Preheat your oven or smoker to 325 degrees Fahrenheit (163°C).

Place the pan in the preheated oven or smoker and bake for 30-40 minutes, or until the casserole is fully baked and has a golden-brown top.

Once the casserole is fully baked, remove it from the oven.

Sprinkle crumbled queso fresco over the top of the corn casserole for a deliciously cheesy finish.

Next, sprinkle Big Poppa’s Jallelujah Lime Seasoning over the queso fresco for an extra burst of flavor.

To add a finishing touch, drizzle Mexican crema over the casserole. For a neater presentation, you can use a ziplock bag with a small hole cut at the tip to control the drizzle.

Slice the casserole into servings and enjoy your Big Poppa’s Burnt Bean Street Corn Casserole!