This time of year is definitely chili weather for me, because a hot bowl of chili is just the thing when it’s cool outside! The recipe I’m sharing here, Three-Can Chili, is a super-easy one—so even if you don’t like to cook, you may not mind making this. Continue reading
It’s not often that you find a recipe that is wonderful comfort food, inexpensive, and easy to make–like this Easy Corn Casserole. Friends have told me about this recipe and I also did a search in the web comparing recipes, and most of them have these ingredients in common: a can of corn, a can of cream-style corn, corn muffin mix, butter, and sour cream. Most recipes call for anywhere from one to three eggs, but some don’t. Since this kind of casserole is so widely made, I guess you could call this a well-loved comfort food classic.
When I made mine, I decided to use two eggs, and it turned out really well. This is a creamy, full-of-corn casserole that has a delicious corn muffin-like crust on top. A perfect side dish for a big meal. If you’re looking for something to add to your Thanksgiving menu or any holiday meal, this would be a great dish to add! It makes a 9×9″ pan, or about 6-8 servings, but you can easily double it and bake it in a 9×13″ pan for a larger crowd.
EASY CORN CASSEROLE
Makes a 9×9″ pan, or 6-8 servings
- 1 (15-ounce) can whole kernel corn, drained
- 1 (14.75-ounce) can cream style corn
- 1 (8.5-ounce) box Corn Muffin Mix (I used Jiffy Corn Muffin Mix)
- 1/2 cup (1 stick) butter, melted
- 1 cup (8 ounces) sour cream, light sour cream, or plain Greek yogurt
- 2 large eggs, lightly beaten (you can omit eggs for a denser casserole, or you can use 1, 2, or 3 eggs)
Preheat oven to 350˚F. Lightly grease an 9×9″ baking pan with butter or cooking spray; set aside.
In large bowl, combine the corn with the cornbread muffin mix, then add melted butter and sour cream. Add in the eggs, mixing everything well. Pour into prepared 9×9″ baking pan.
Bake at 350˚F for 45 minutes, or until casserole is set. Remove from oven and serve while hot or warm.
I’ve also seen some recipes that just use an 8-ounce can of corn and an 8-ounce can of cream corn, with 1 or 2 eggs and 1/4 or 1/2 cup butter. One even used plain Greek yogurt instead of sour cream. So, there are lots of variations on this recipe! Have you ever made corn casserole as a side dish for any of your meals?