1 1/2 cup Jalapeños, thinly sliced (about 3 large)
2 cups Onions, small dice (about 2 medium)
1 1/2 tsp Kosher salt
1 cup Red bell peppers, small dice (1 large)
4 1/2 qts Water
2 cups Corn kernels, frozen
2 1/2 cups Corn Muffin Mix (Gold Medal) (14 oz)
Place Classic Casserole® Scalloped Potatoes in a 4-inch deep full-steamtable pan. Set aside.
Melt butter in a large pot, stir in jalapeños, onions, salt and red pepper. Cook, stirring occasionally, until peppers are soft and onions are translucent, about 4 min. Stir in water and corn, bring to a boil, remove from heat. Whisk in corn muffin mix and seasonings packets until thoroughly combined. Pour corn muffin mix over potatoes.
Bake in a convection oven at 350° F, uncovered, until potatoes are tender, about 45 min. Let rest 10 min before serving. Hold hot.