Growing up, my Nana always told me that usually the ugliest dishes always tasted the best. In my many years of cooking, I have to agree. Why is it that the cake that falls apart or that you ice too soon always has the most amazing flavor?
The holidays are my favorite time of the year. As someone who LOVES to cook, the holidays give me a chance to try out recipes that I wouldn’t normally make. A huge pan of my granny’s dressing, chocolate pecan pie, of course, some type of cheesecake, the random recipe I saw on Pinterest while walking into the grocery store and my staple, corn casserole.
If you have never had corn casserole, you’re missing out. Even my mom, who prefers not to spend her evenings in the kitchen, cooks some amazing corn casserole. I actually got the recipe from her AND had to call her to make sure she did put cheese in it.
This carb loaded recipe can be made by anyone. Seriously it is so easy!
1 Box Jiffy Cornbread Mix
1 Stick of Butter (melted)
1 Can Whole Kernal Corn
I Can Cream Style Corn
1 Cup Sour Cream
1/2 cup Shredded Cheddar
Salt and Pepper to Taste
Preheat the oven to 375.
- In a bowl mix together sour cream, corn, creamed corn, melted butter, cheese and eggs. Add cornbread mix, salt and pepper and stir.
- Pour into greased baking dish and bake for 45-60 minutes until sides are golden and the middle doesn’t jiggle when you shake it.