Forgotten by me at least. lol. I haven’t cooked this in about ten years! Last night, with an eye to lunch today, I made a corn casserole. I’m allergic to cheese so I am always on the lookout for casseroles that do NOT involve this dread substance. I found this (and I have no idea from where I got the recipe) maybe 20+ years ago. When I was running regular Kindred meetings, I would get asked always to make this dish. It’s easy and filling and good. I pass it on:
Baked Corn Casserole
1 can whole kernal corn (15 oz)
1 can cream style corn (15 oz)
1/2 c sour cream
2 sticks melted butter (1 cup)
2 eggs beaten (they’ve been bad 😉 )
1 package corn muffin mix (12 oz). [i do NOT use corn muffin mix. Instead, I make my own: 2/3 cup all purpose flour, 1/2 c yellow cornmeal, 1/3 c sugar, 1 TBL baking powder, 1/2 tsp salt all thoroughly mixed].
Generous pinch of nutmeg (optional).
- Preheat oven to 350 F.
- Combine all ingredients and mix well. you can use a hand mixer but I just go at it with a wooden spoon.
- Pour into a 9×13 baking dish.
- Bake at 350 F for 50-60 mins or until knife inserted in middle comes out clean and top is golden brown.
Enjoy. I liked this so much (and my household ate nearly all of it lol) that I just had to share.