Simple Fare, Fairly Simple

Who says a casserole has to be a main dish? Not me! Here in the south...at every potluck and food gathering...someone brings a corn casserole. I don't think I'd ever had corn casserole before moving here but I found out quickly, it's a staple amongst these southern eaters! Now I see why! I made this the other night and we really enjoyed it! The recipe is a one-bowl wonder...using a boxed corn bread mix...but that doesn't make it any less delicious! Next time you need a quick side dish, think about this. It's a great recipe to have on hand!

Quick Corn Casserole

1 (15-1/4 ounces) can Whole Kernel Corn, drained
1 (14-3/4 ounces) can Cream-Style Corn
1 (8 ounces) package Cornbread Muffin Mix
1 cup Sour Cream
1/2 cup (1 stick) Butter, melted
1 Large Egg, beaten
1 to 1-1/2 cups Shredded Cheddar Cheese  

Preheat the oven to 350 degrees F. Grease a large 13-inch x 9-inch casserole dish.

In a large bowl, combine whole kernel corn, creamed corn, cornbread muffin mix, sour cream, melted butter and beaten egg.

Pour corn mixture into casserole dish.

Bake 45 minutes to an hour, or until golden brown.

Remove casserole from oven and top evenly with cheddar cheese.

Return to oven until cheese is melted, approximately 5 to 10 minutes.

Remove from oven and cool 5 to 10 minutes before serving.

This is it! This is all you need!

 

 

Dump everything in a big bowl and give it a stir!

 

 

Pour the mixture into a greased baking dish!

 

 

Bake it up then sprinkle some cheese on top. 

Return to the oven until...

 

 

...it looks like this!