Corn Casserole
By MeanJean
This is very good! 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. It would be great for a holiday dinner with a baked ham, or just any weekday with something as simple as burgers or barbecued ribs.
Rate this recipe
4/5
(2 Votes)
0 Picture
Ingredients
- 1 can(s) regular sized can of creamed corn, undrained
- 1 can(s) regular sized can of corn, drained
- 1 bx jiffy cornbread mix or use following substitution
- 2 lg eggs
- 1 stk butter, melted
- 2 to 3 c shredded cheddar cheese
- 1 c sour cream
- jiffy substitution
- 2/3 c flour
- 1/4 tsp salt
- 1 Tbsp baking powder
- 3 Tbsp sugar
- 1/2 c cornmeal
Details
Servings 6
Adapted from justapinch.com
Preparation
Step 1
-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.
You'll also love
- PORK TENDERLOIN WITH GARLIC AND... 3.7/5 (3 Votes)
- Mini Raspberry Mousse Parfaits... 4/5 (2 Votes)
- Mom's Famous Amaretto Sweet... 4.7/5 (6 Votes)
- Cajun Potatoes and Corn on the Cob 4/5 (2 Votes)
Review this recipe