Funeral Corn

I thought everyone knew our family recipe for Funeral corn.

Here it is!

Two cans of whole kernel corn, drained well
One 8 oz brick of cream cheese (don't buy the low fat stuff), cut up
3/4 stick of butter, cut up
sliced jalapenos to taste - make sure they are the pickled or nacho version. You DO NOT want full force in this.

Combine corn, cut up cream cheese, cut up butter and jalapenos to taste (I normally use 20 or so rings, people who don't like hot can pick around them, but they still leave a good flavor even if you don't eat them) in a casserole dish. Heat at 350-400 until all melted and combined. Take it out after about 20 minutes to stir. When everything is all melted and hot and bubbly, it's done.

It's called funeral corn because my mother used to always make it when someone died. The church ladies started calling it funeral corn because it never had a real name.

It really is delicious and super easy.

Comments

[cagey]

Dude, now I want to make this just so I can "funeral corn! funeral corn!"

[Sandi]

Thank you for the wonderful recipe. I made it for our Thanksgiving feast, and everyone (except my mom, who totally whimps out at the sight of a jalapeno) loved it.

[SJ]

Thanks for the recipe, I had never heard of this before! I will make it one day, it sounds delicious.