2 (11 oz) white shoepeg corn
8 oz cream cheese
3 - 4 tbsp butter
1/2 cup milk
1/2 cup bread crumbs
1/2 finely chopped jalapeno pepper (Optional: use canned peppers instead)

Melt cream cheese and milk together over medium heat. Drain corn and add to cream cheese mixture. Add peppers if desired. Pour into 2 quart casserole dish and sprinkle with bread crumbs. Slice butter into pats and set over top.

Bake at 400°F for approximately 15 minutes.