You see from the images below that I chose to prepare this in individual casserole dishes this time around.  I reduced the cooking time to 25 minutes and it worked out beautifully.  It is a cinch to halve this recipe for a smaller crowd as well.  Mmmmm Mmmmm Good!

4 cans of white Shoepeg corn, drained
2 red bell peppers, diced
2 Tbs jalapeno peppers, diced
1 cup heavy cream
1/4 t salt
1/2 t ground pepper
1 stick butter, cut into pieces

Preheat oven to 350°.
In large mixing bowl, combine all ingredients, and stir well.
Pour into 9 x 13” baking dish.
Bake 35 to 45 minutes, stirring midway through, until hot and bubbly.

Serves 8 to 10.