I had never made corn casserole before last night. Eaten it? Sure. Enjoyed it? Absolutely. But never made it. And this one turned out great. What I like about it is that it is a nice starchy side that isn’t potatoes, pasta, or rice.
An added plus? JW, who does not like corn, cornbread, or sweet things, ate two helpings of this and said I should make it again. THAT, my friends, is success 🙂
I researched several recipes and this one kind of came together as a result of personal preferences and things that sounded good. Sorry… no picture… we ate it too fast.
- 1/4 cup butter
- 1 (15-oz) can whole kernel corn, drained
- 1 (15-oz) can cream style corn
- 8 oz sour cream
- 1 box (8.5 oz) Jiffy corn muffin mix
- 1 egg, beaten
- 1 cup shredded cheese (I used Colby Jack, but probably would be great with sharp Cheddar)
Preheat oven to 350 degrees. Lightly grease an 8×8 baking dish.
Combine all ingredients in a large mixing bowl and spread into dish.
Bake 45-55 min. or until golden brown and set.