Corn Casserole
February 6th, 2006
This buttery combination of creamed corn, sour cream and cornmeal makes a great side dish to just about anything you can think to serve. Take it to a potluck, a gathering of friends, a family holiday, or serve it with a weeknight meal.
It is a real winner with the kids - even the ones who wouldn’t think of eating their vegetables voluntarily. AND it’s easy enough for them to make with very little help from the chief chef.
My family likes this simple casserole so much, I often make two or three at a time and freeze them for later use.
Corn Casserole
serves 6 / prep. time:10 minutes / cook time: 1 hour
1 stick of butter or margarine
1 c. sour cream
1 egg
1 box of corn muffin mix - Jiffy works fine
1 can of corn
1 can of cream-style corn
salt and pepper to taste
1. melt the butter in a large, microwave-safe bowl
2. stir in the sour cream
3. add egg and whisk together
4. add all the remaining ingredients
5. pour into a greased baking dish
6. bake at 350 for one hour
Folks, it doesn’t get much simpler than that. If you’re looking for a little variety, try adding some minced onion, a few green chiles or jalapenos, or some cheddar cheese.
Enjoy - this one has my mouth watering already. Tomorrow… Creamy Wild Rice and Chicken
Entry Filed under: Casseroles, Mixed bag, Most Popular Posts, Recipes, Side Dishes
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