Wednesday, December 18, 2013

Corn Casserole.

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.

Corn Casserole.

(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!

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