This time of year it is all about dinner parties, family gatherings and celebrations. My sweet friend, Judy Hayes asked me if I had a recipe for corn casserole that she could have for the holidays. I sent her this tried and true favorite that I once had in a church cookbook, but now I cannot find it! Anyway, I did a practice run before I sent it to her and I am so glad I did! This is a bit indulgent but a delicious and easy side dish idea! We will get back to lower calorie and lower carb recipes after the holidays! Hope you like this!
Here's all you need:
1 box Jiffy corn muffin mix (old school blue box!)
1 can creamed corn
1 can whole kernel corn (only partially drained)
1 egg
1/2 cup melted butter
2 cups shredded cheddar cheese
1/2 cup light sour cream
Preheat oven to 350. Mix everything except one cup of the cheese and the sour cream in a casserole dish. Take the sour cream and place several spoonfuls all over the top of the mixture. Swirl this into the mixture but don't completely mix it in. Trust me, this is key! Now, top with the rest of the cheese. bake at 350 for about 45 minutes or until the middle is set and not jiggly. Depending on the casserole dish you use, this could take longer. I hope you try this simple and well loved recipe!