Corn Casserole
Jennifer Parrack
Somewhere between cornbread and corn pudding, this simple dish is sweet, rich, and a perfect side for your next feast
ingredients
- 1 box Jiffy Cornbread mix
- 1/3 cup milk
- 1 egg
- 1 cup sour cream
- 4 T melted butter, cooled
- 1 can whole kernel corn, drained
- 1 can creamed corn
- 2 T minced onion
directions
- 1
Preheat over to 350 degrees.
- 2
Spray a 1 1/2 to 2 quart oven proof dish with nonstick spray.
- 3
Mix the cornbread mix, milk and egg together. Mix in sour cream and butter. Mix in whole corn, creamed corn and onion. Stir until combined. Scrape into prepared dish.
- 4
Bake for 75 to 105 minutes, until the edges crisp and the center is set. A knife poked into the center doesn’t need to come out clean, but the middle does actually need to be cooked.
- 5
My mother and grandmother cook this in a water bath like a custard. I find that this increases the cooking time a minimum of a half hour, and I find that I get a better texture baking without one. Experiment and decide what works for you.
notes
This is a family favorite that has appeared at picnics, parties, and holiday dinners for, well, longer than I've been alive.
Source: Jennifer Parrack
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