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!
From Paula Deen, “Paula’s Home Cooking,” Food Network
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?
Spicy Jerk Sweet Potatoes
10 hours ago
I'm soooo jealous! You didn't save any yummy lickings for me??? You're not my girlfriend anymore!
ReplyDeleteOhhh, this stuff is so good. I think the corn makes the butter evaporate. ;)
ReplyDelete