Tuesday, November 6, 2012

Pat Summitt's Jalapeno Corn is a winner and one of her favorite recipes

Head Coach Emeritus of the Tennessee Lady Vols Pat Head Summitt won’t be on the bench when the Lady Vols play later this week. It will be a first. It will be the beginning. It just almost won’t feel right. Best of Luck to Pat and her successor Coach Holly Warlick. Pat and I served together on the 1st Board of Directors of the Women’s Basketball Hall of Fame and here’s a recipe she served at her home.

Jalapeno Corn
4 cans of white shoe peg corn, drained
1 (8-ounce) block of cream cheese
1 stick margarine
1 tablespoon jalapeno pepper slices or to taste
Preheat oven to 350 degrees. Drain corn and place in baking dish. Melt butter and cream cheese together and pour over corn. Stir together, adding Jalapeno slices to taste. (You can also add a little Jalapeno juice to the mix if you prefer.) Bake 30-35 minutes. (The casserole dish should be one that will allow this to be thick. Do not put it in a long dish.)
Pat Head Summitt, University of Tennessee Lady Vols Head Basketball Coach Emeritus


Printabelle said...

Thanks for linking up this yummy recipe, it looks perfect for a chilly Fall night! I wanted to let you know that you were featured on my Wonderful Wednesday link up today!
If you would like a featured button, I have them here: Thanks!

J's mom said...

Just stopping by to invite you to My Wednesday Linky party. said...

looks yummy, thanks for the recipe :)

P.S. I’m doing a $50 Shabby Apple giveaway on my blog. You should check it out here:

WTFab said...

This recipe sounds great! Would love it if you linked up on my blog hop Also let me know if you'd like to follow each other!

Kari Lindsay said...

My goodness does this look absolutely delish!