Spicy Corn Casserole

 Before and after cooking....

Spicy Corn Casserole

(Inspired by a recipe from "South Your Mouth" that was adapted from a recipe from "Publix Aprons"--cause that's what real cooks do!  We steal, we change, we claim.)

1 can of Creamed Corn

1 bag of frozen mixed Yellow and While Corn

2 Eggs

1/4 cup of Flour

2 good sized Jalapeño Peppers (diced)

3 stalks of Celery (chopped)

6 Scallions (cut sliced including green portions)

6-8 oz of Pancetta cubes (cooked) OR 4 strips of thick cut Bacon cut into cubes and cooked.

2 tablespoons of Cane Sugar

1/2 teaspoon of Cayenne Pepper

1/4 teaspoon Nutmeg

1/2 teaspoon of Kosher Salt

2 tablespoons of unsalted Butter, melted (If you use salted butter, skip the Kosher Salt)

8 oz pkg of Cheddar Cheese, shredded.  (Buy the little block of cheese and shred it yourself--pre-shredded cheese is made with pulverized sawdust to keep it from clumping in the packages--just sayin')

1)  Place the creamed corn in a mixing bowl and stir in the eggs, flour, sugar, cayenne, salt and butter.  (Pre-combine the flour, sugar, salt, nutmeg and cayenne for better mixing). 

2) Next add the corn, celery, scallions, Jalapeños and pancetta.  Mixing well.

3) Lastly, mix in most of the cheese (Reserve enough to sprinkle on the top of the casserole before baking).

4) Fold into a casserole dish and top with remaining cheese.

5) Bake, uncovered, at 325˚ for 45-50 minutes.

Serves 8 to 6