Corn Casserole

Sweet corn for Valentine's day... almost better than Dinosaur Bar-B-Que cornbread. (That's right. I went there.)

In theme with Mary's bread pudding, corn casserole achieves a texture between that of cooked oatmeal and cornbread. With only ten minutes of prep (save time for baking, though-- a whole hour) it also makes an quick recipe to have under your belt for a group potluck... or to impress your date this Valentine's Day weekend. And fellas, a guy who cooks earns major brownie points.


1 can (15 ounces) corn kernels
1 can (15 ounces) creamed corn
1 box (8.5 ounces) Jiffy cornbread mix
1 stick (1/4 pound) of butter
1 cup sour cream
2 eggs

Preheat the oven to 350 degrees. Ready? Do you have everything out on your countertop? Good. Now pour all ingredients into a large mixing bowl and mix well. (You shouldn't have any dry cornbread mix left.)

Corn casserole mix

Transfer your newly mixed glop into a baking dish. (I'd recommend lightly coating it with a Pam cooking spray so that it serves easier without sticking to the pan.) Place the dish into the oven and let it bake for an hour. Wait for the top of the cornbread to turn golden before removing it, and test the middle with a fork to make sure it's not to soggy. Rule of thumb: moist is good, but pulling out a forkful of corn soup from the middle of your dish is bad.

 Cornbread in oven

Let stand for 15 minutes and then serve! Makes about 8 servings.

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