Help With Scalloped Corn

I am trying to jazz up the traditional corn/Jiffy cornbread mix = scalloped corn recipe. I tried out my revised version today and although it is good, it lacks something, maybe a certain spice, herb or ingredient that will give it a little punch. Any suggestions would be appreciated.


1 onion, chopped
1 green pepper, chopped
1 stick butter
8 oz sour cream
1/2 cup evaporated milk
1 teaspoon salt
1 tablespoon prepared mustard
1 egg
6 slices Deluxe American cheese, torn
1 box Jiffy Cornbread Mix
16 oz bag frozen corn, defrosted

Preheat oven to 350 degrees.
Cook the onion and green pepper in the butter until tender.
Remove from heat.
Stir in the remaining ingredients in the order given.
Spread in a greased 9 by 13 inch pan.
Bake 45 to 60 minutes, until knife inserted in center comes out clean.

You might try some Cajun spice mix.

you can also try Emiril’s essence -

Emeril’s Creole Seasoning (Essence):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup

jalapeno with the onion and pepper

1/2 to one whole chipotle pepper in adobo sauce and add it to the corn a few minutes before it is done cooking

try using a good sharp cheddar or a pimiento cheese or Velveeta (makes both)

add jalapeno to the Jiffy mix

can sub canned cheddar cheese soup

can sub mexican-style corn

sub Dijon mustard

add 1 t. hot sauce

cook in bacon drippings in place of butter

btw - for color I like to use red bell pepper or a combo of both

did you ever try monterey jack cheese and adding lima beans?