Wednesday, December 16, 2009

Corn Casserole....

or Corn Souffle if you want to sound fancy! Whatever you call it, it's a great dish to serve during the hoildays, and all you really need to make it is a can opener....

A can opener, and these ingredients...
Don't mind the messy mixer, I was also making a chocolate cake!

Melt a stick of butter

Whisk two eggs....

Then dump both in your baking dish, along with one can of creamed corn, one can of whole kernel corn (drained) and 8oz of sour cream.....

Stir it all together, and sprinkle a bag of corn muffin mix on top

After 50 minutes baking at 350, it will look like this....

...and taste very delish!

This recipe came from a cookbook sold by a school group in my hometown. It's the first casserole I ever made, and I still make it every year for Thanksgiving and Christmas...and sometimes just because.



1 can whole kernel corn (drained)
1 can sweet, creamd corn
2 eggs
1 stick butter, melted
1 8oz container sour cream
1 bag muffin mix

Heat oven to 350
Melt butter, whisk eggs
Add both to casserole dish
Add corns, sour cream
Stir together
Top with muffin mix (you can use 2 bags if you'd like it to be more cake-like; I mix a little of the muffin into the casserole, but leave most of it on top to brown)

Bake for 50 minutes

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