This is so unhealthy I can’t even believe I’m admitting to cooking this. However, it is so yummy I can’t keep it from you, either! I am asked for this recipe time and time again. With Thanksgiving and Christmas around the corner, here’s a very easy recipe that’s sure to please anyone (just don’t share the ingredients with the health-conscious folks!).
My husband’s grandmother (“Maw Maw DuBee”) realized, years ago, I’d be bringing “healthy” food to her family gatherings if she didn’t offer me an easy recipe which was more pleasing to her palate. So, she shared her Corn Casserole recipe with me, and it’s now a given I’m bringing this dish to every family and church function.
So, in honor of Maw Maw DuBee (and despite my nutrition convictions), here’s to Corn Casserole!
- Two 15 oz cans whole kernel corn
- Two 15 oz cans cream style corn
- Two packages Jiffy Corn Bread/Muffin Mix
- 16 oz. sour cream
- One stick butter (real butter)
Preheat oven to 350 degrees. Slice stick of butter into about 5 pieces and lay on bottom of oblong casserole dish. Place in oven while preheating so butter melts.
Mix all other ingredients in bowl with wooden spoon. Remove dish from oven and spread mixture on top of butter. Cook for 40-50 minutes (until edges turn golden brown). Serve hot.
- Corn Casserole Taken Up a Notch (mybestcookbook.wordpress.com)