Wednesday, November 13, 2013
I have always wanted to make a corn casserole but have never tried it. Today I thought I would do a trial run and see how it went and then if Hubby liked it, I could make one for Thanksgiving. I had to do some work arounds but it came out pretty good. Here's how it went together.
1 large package frozen whole kernel corn
3 ounces cream cheese
1/4 cup milk (if you would like to more moist add 1/2 cup
1 package Jiffy Cornbread mix (8 ounces)
1 stick butter - melted
1 cup sour cream
1 cup shredded cheese (Optional)
Note: If you would like you can substitute a 15 ounce can of creamed corn for that part of the recipe. I liked making the creamed corn and it was so yummy.
To start put the milk in a sauce pan along with 15 ounces of the corn and heat until thawed. Add the cream cheese and melt. I added salt and pepper to taste while this was heating. If you would like the casserole a little more moist, add more milk at this point and continue to stir until creamy.
In a large bowl add the Jiffy mix, 15 ounces of corn, melted stick of butter, eggs and mix well with creamed corn mixture. Add sour cream last and mix together well and pour into a greased casserole disk. I used a large pie plate and it worked perfectly. This is a fluffy creamy batter. Bake at 350 degrees for about 45 minutes until golden brown and firm. If you would like to add the cheese sprinkle on top and melt. This makes a delicious casserole and makes a great side dish!
An easy to print copy is located here.