Jalapeno Corn Casserole – Matthew Durdin
1/4 stick butter, melted
1 (4-ounce)block of cream cheese
2 (11-ounce) cans of shoepeg corn, drained
2 jalapenos (hot), chopped
1 (4-ounce) jar of pimentos, drained
¾ cup breadcrumbs
Mix all ingredients together (except bread crumbs) and put into a greased 9-x9-inch pan. Cook at 325 F until bubbling. Top with thin layer of breadcrumbs. Cook 10 more minutes.