Corn Casserole

We love cooking together...here's one of our favorite Corn Recipes. It's very tasty and light...perfect as a side dish, for lunch with a salad, or pour chili over the top.

Most corn casseroles have eggs, but we've found this one perfect for families with children who have egg allergies.



1 15 oz. can Corn, drained (about 2 cups fresh)
1 15 oz. can Cream-style corn
1 cup Sour cream
8 oz. pkg Corn muffin mix
1/4 cup (1/2 stick) Butter, melted

1. Preheat oven to 350 degrees.
2. In a large bowl, stir together all ingredients except the butter.
3. Place the butter in an 8x8 baking dish. Rotate dish, so it is well-coated with butter.
4. Pour excess butter in with the other 4 ingredients and mix well.
5. Pour entire mixture into the baking dish. Bake for 50 minutes.
6. Let stand 10 minutes before serving.

*To control the amount of salt in the casserole, we use unsalted butter and unsalted cream corn. Play with it and see what tastes best to you.

** Inspired by one of our favorite cooking hostesses, Paula Deen. Paula Deen's original recipe used a whole stick of butter & a topping of cheddar cheese.