I'm always on a quest for easy to make side dishes, so when I stumbled across this recipe for corn casserole on Ezra Pound Cake's blog I knew I had found a winner. Of course it's loaded with butter, it's a Paula Deen recipe! Geez! And it ROCKS!
1 (15 1/4-ounce) can whole kernel corn, drained
1 (14 3/4-ounce) can cream-style corn
1 (8-ounce) package corn muffin mix (I used Jiffy)
1 cup sour cream (I used fat free)
1/2 cup (1 stick) butter, melted
1 to 1 1/2 cups shredded cheese (I used 2% shredded cheddar)
Preheat oven to 350 degrees
In a large bowl, stir together the two cans of corn, corn muffin mix, sour cream, and melted butter. Pour into a greased 9-by-13-inch casserole dish. Bake for 45 minutes, or until golden brown. Remove from oven and top with cheddar. Return to oven for 5 to 10 minutes, or until cheese is melted. Let stand for at least 5 minutes to allow it to set and then serve warm.
Evidently I have problems following directions, I made mine in an 8x8 casserole dish and it turned out wonderful, but I did have to bake it an extra 5-7 minutes. After dinner, Sous Chef Gracie helped with the dishes. Don't you appreciate a little help in the kitchen?
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