Ingredients:
- Cheddar Jalapeno Beer Bread Mix, prepared
- 14.75 oz. can of creamed corn
- 10 oz. can Rotel® or comparable diced tomatoes with green chilis drained
- 4 eggs
- 1/4 cup half & half
- 1 cup cheddar cheese, finely shredded
Directions:
Prepare bread per package instructions. Once the bread is cooled, cut into cubes and spread on to a cookie sheet to allow the bread to dry slightly. Approximately 1 -2 hours. Mix the creamed corn, Rotel®, eggs, half & half and 1/2 cup of cheese in a medium bowl. Place half of the bread cubes into a 9x9 greased baking dish. Pour half of the wet mixture over the cubes, add the additional cubes and pour the rest of the mixture over the top. Chill overnight. Remove from the refrigerator and bake uncovered at 350° for 30 minutes. Sprinkle remainder of shredded cheese on the top and continue baking for 10-15 minutes or until cheese is melted and bubbling. Remove, allow to cool for 10-15 minutes and serve warm.