Corn casserole
Instructions:
I don’t know a single Southern family that doesn’t serve some
variation of this recipe. Although called a casserole and served as a
side dish, it is breadlike in texture and I often serve cut squares of it as
the bread to go along with meals at home. If you’re a corn lover like
me, you’re in for a treat.
One 15-ounce can cream-style corn
One 11-ounce can whole kernel corn, drained
2 eggs
1 cup sour cream
One 8.5-ounce package Jiffy corn muffin mix (or another corn muffin
mix)
½ cup (1 stick) butter, melted
1 cup shredded cheddar cheese
6 to 8 servings
- Preheat the oven to 350 F and grease a 9 x 13-inch casserole dish.
- In a large bowl, combine the cream-style corn, whole kernel corn, eggs, sour cream, muffin mix, and butter.
- Pour into the prepared casserole dish and bake for 30 minutes, or until lightly browned. Remove from the oven and sprinkle the cheese over the top. Return to the oven for 15 minutes, or until the center is firm.