You guys. I'm embarrassed by the length of time that has passed since my last post. My excuse? Real life. It happens and I enjoy it. But I also enjoy all of you and will attempt to bring you a new recipe or two each month in the coming year!
This evening's post is on corn. I was introduced to this recipe at Thanksgiving and have made it twice since. That's pretty good considering a month hasn't even passed yet. Meaning I've had it three times in less than a month. I introduced this side dish to my inlaws and it was received with rave reviews. My husband says its so good that it's almost like a dessert. It is good and it's easy.
(Recipe Adapted Slightly from Paula Dean and introduced to me by my cousin Karla)
1 can whole corn (drained)
1 can cream corn
1 package corn bread mixture (Jiffy brand recommended by Paula and used by me)
1 cup sour cream
1/2 stick butter (melted)
1 cup cheddar cheese (shredded)
Mix all ingredients together and pour into a casserole dish. Bake for 55 minutes in a 350 degree oven.
I realize that people will either love this or hate this, but found that most love. You can double or triple the recipe if feeding a larger crowd; adjust the baking dish appropriately. You can also get away with cooking this in the slow cooker. It's done when the top sets up.
Easily a top pick for an addition to any holiday spread. It's on my list for two of our celebrations!