[Recipe] Corn Casserole
There was a baby shower potluck at work Friday, and after a few people asked me for this recipe, I figured why not share it a little more extensively? It really is the easiest thing in the world to make.
Corn Casserole
1 (8 oz) container sour cream
1/2 cup butter (which translate to one stick), softened (I've used both
salted and unsalted before and it comes out equally tasty)
1 (15 oz) can creamed corn
1 (15 oz) can whole kernel corn (I've likewise used both full and reduced
salt canned corn, depending on what I had at the time)
1 (8.5 oz) package corn muffin mix
Preheat oven to 350 degrees F.
Microwave butter in a mixing bowl until soft. Stir in creamed corn, whole
kernels, corn muffin mix, and sour cream. (I usually drain the liquid from
the whole kernel corn before adding it.)
Pour into a 1 quart casserole dish and bake for 50 minutes.
Corn Casserole
1 (8 oz) container sour cream
1/2 cup butter (which translate to one stick), softened (I've used both
salted and unsalted before and it comes out equally tasty)
1 (15 oz) can creamed corn
1 (15 oz) can whole kernel corn (I've likewise used both full and reduced
salt canned corn, depending on what I had at the time)
1 (8.5 oz) package corn muffin mix
Preheat oven to 350 degrees F.
Microwave butter in a mixing bowl until soft. Stir in creamed corn, whole
kernels, corn muffin mix, and sour cream. (I usually drain the liquid from
the whole kernel corn before adding it.)
Pour into a 1 quart casserole dish and bake for 50 minutes.