Tuesday, April 23, 2013

Corn Casserole

I have always loved a good casserole, but this is not just any casserole.  This is one of, if not THE best casserole that I have ever had! 
Jiffy cornbread mix...do I have to say anything else?  I think not!  That speaks for itself.  Yum.
Every time we have a family or holiday get together I am asked to make this.  Not only does it taste great right out of the oven, but it is also good as a leftover for several days and is super easy to make.  It can't get any better than that.  You can even make it the night before and keep it refrigerated until you are ready to serve.  Just make sure that you reheat it in the microwave or oven for that warm cornbread taste.  This is a great dish to take to a work party or any other potluck event as well. 
Corn Casserole
Servings:  12   WW Pts+:  6 
You will need:
  • 1 can creamed corn
  • 1 can kernel corn, drained
  • 1 cup light sour cream
  • 1 stick of light butter
  • 1 box Jiffy cornbread mix
  • 2 eggs
Mix together all ingredients until well blended.
 Pour into a lightly greased casserole dish*.
*Any shape or size will do as long as it is about 2 quarts, but the deeper the dish, the longer it will take to cook and might be hard to get done in the middle depending on your oven. I like to use a longer, flat dish rather than a deep one.
Bake for 30-45 minutes at 350°F.
That is it!  So easy and simple and yet ALWAYS a favorite!

Click here for a printable version.

1 comment:

  1. This is probably my most favorite thing you make! I know we always have it for holidays but I was just thinking how good this would be with some chili and of course with a big pot of brown beans.