Corn Bread Casserole
For Thanksgiving one of the side dishes we usually make is creamed corn. This year I wanted to try a corn bread casserole also. The original recipe included shredded Cheddar cheese, but I omitted it. It seemed like a strange addition and my kids can”t eat cheese anyway. The consistency is like that of a bread pudding and the corn kernels give it a little bit of texture. I thought that the recipe would include sugar of some sort, but the sweetness of the corn was perfect to make it a side dish and not a dessert.
Ingredients:
- 1 (15 1/4 oz) can whole kernel corn, drained
- 1 (14 3/4 oz) can cream-style corn
- 1 (8 oz) package Jiffy corn muffin mix
- 1 cup sour cream
- 1/2 cup butter, melted
Directions:
- Preheat oven to 350F. Grease a 9- by 9-inch baking pan or a 2 quart casserole dish.
- Mix together the corn, Jiffy, sour cream and butter in a large bowl.
- Pour into the prepared pan. Bake for 55 minutes, or until golden brown and set.
- Let stand 5 minutes before serving.
Print this recipe: Corn Bread Casserole
I think this dish would be great anytime of the year – Christmas dinner or Summer barbeques, or even just for Sunday dinner. Enjoy!
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Oh, wow! This looks delicious. I would love for you to come over to my blog hop and share this there!
http://countrifiedhicks.blogspot.com/2013/02/mondays-with-countrified-hicks-blog-hop.html
Oh this looks delicious. Thanks for sharing. I now have a new side dish. :) Mydaughter and I love corn so I’m definitely going to make this.
Carol L
Pinning & licking the screen! Oh man, I want to make this corn bread casserole for Thanksgiving! Thanks so much!
I could make this casserole everyday it’s so good!
I do this with 1 box jiffy 1 can cream corn 1 can whole kernel corn 1 egg and 1/3 cup milk and approx. 1 tablespoon sugar… combine… cook for about 45 min in black iron skillet…omg so good, am planning to try it with a little heat during the holidays….so very good