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Tuesday, November 20, 2012

Corn Casserole

Okay. I've never been a huge fan of corn casseroles, but I know some people really like them. Last Thanksgiving, my sister-in-law Pam made one that's really simple and delicious. To be technical, where I come from this is called cawn puddin'. The original recipe calls for a box of Jiffy cornbread mix, which we obviously don't have here. You could probably be lazy and just dump everything into one container without any problems. To be safe, I still mix the Jiffy bread separately in case there's some binding that naturally happens in the box that might be missed.

Corn Casserole
1 can cream style corn
1 can plain corn (or about 2 cups frozen), drained
1/2 cup butter, melted
1 cup sour cream or plain yogurt

Cornbread mix:
2/3 cup flour
1/2 cup cornmeal
3 Tablespoons sugar
1 Tablespoon baking powder
1/4 teaspoon salt
2 Tablespoons oil

Preheat oven to 170C/350F. In a bowl mix the 2 cans of corn, butter, and sour cream. In a separate bowl combine the cornbread ingredients and stir to thoroughly mix them. Mix the dry bowl into the corn mixture. Pour into a greased casserole dish. At this point, some people top with cheese so you can do that if you like. Bake for about 40 minutes or until the top is golden and it does not jiggle much when shaken.

Note: If you're not so happy about adding another 1/2 cup of butter to your holiday diet, you could reduce the amount to 2 Tablespoons butter and add 2 eggs to the batter. Use the 2 Tablespoons of butter to dot the top of the casserole before baking.

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