This is not the type of dish I usually make. I like to make dishes with at least one or two fresh ingredients. And I haven't had creamed corn in a good 15 years.
But, a friend brought this to a potluck we had with our friends, and it disappeared within minutes. The casserole dish was scraped clean. And I found myself craving some corn casserole about a week later. So I called up my friend to get the ingredient list.
I've seen a few versions of this recipe. This version has a little less butter, in an effort to cut back the amount of fat.
Corn Casserole
1 box corn muffin mix (I used Jiffy)
1 15 oz can creamed corn
1 15 oz can kernel corn, drained
1 c sour cream
4 oz (half a stick) butter, melted
Preheat oven to 350 degrees. Mix all ingredients in a large bowl. Transfer to a 2-qt casserole dish. Bake, covered for about 30 minutes, until casserole is set. Let cool 10 minutes before serving.
So simple, so pretty and so good! Great recipe. And I love the sour cream addition - must add a very nice flavor.
ReplyDeletei'm gonna make this with dinner tonight! thanks!
ReplyDeletemmmm - it was so yummy!!!
ReplyDeleteThis casserole was really yummy. I switched out the sour cream and used yogurt instead and it was still really creamy. It was perfect with the chili I made.
ReplyDelete