Corn Casserole
By
Muna Escobar
@supermomma5
4
This recipe was given to me from a friend at our local church who would always bring it to holiday gatherings and potlucks, I give her the credit for this yummy side dish. My kids insist on having this every Thankgiving & Christmas as one of our traditional side dishes.
Blue Ribbon Recipe
This was a very good corn casserole! It doesn't have the usual texture of corn souffle, but rather a moist cornbread texture. It's very satisfying: a rib sticking and a hearty side dish. I see it being served for a holiday dinner with a baked ham, or just any weekday with something as simple as burgers or barbecued ribs. 
Ingredients
-
1 can(s)regular sized can of creamed corn, undrained
-
1 can(s)regular sized can of corn, drained
-
1 boxjiffy cornbread mix or use following substitution
-
2 largeeggs
-
1 stickbutter, melted
-
2 to 3 cshredded cheddar cheese
-
1 csour cream
-
·use the following for a copycat jiffy mix or just use the store bought jiffy mix
-
2/3 cflour
-
1/4 tspsalt
-
1 Tbspbaking powder
-
3 Tbspsugar
-
1/2 ccornmeal
How to Make Corn Casserole
- To make corn casserole combine all but half of the cheese in a bowl.
- Pour into a large, greased 13x9 baking dish.
- Bake at 350' until center is set & casserole is slightly golden, 35-40 minutes.
- Sprinkle with remaining cheese & bake 5-10 more minutes. Then enjoy your corn casserole!
About Corn Casserole
Main Ingredient: Vegetable
Regional Style: American
Collections: Thanksgiving Table, Member's Choice
Other Tag: Quick & Easy
