Tag Archives: comfort food

Easy Corn Casserole

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?

Sharing at Happiness is HomemadeMeal Plan MondayWeekend PotluckFiesta Friday.

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Aunt Bee’s Sour Cream and Cheese Potatoes

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I love potatoes…especially cheesy potatoes! When I found this recipe at Recipe Lion, I knew I had to try it out! You can’t have too many cheesy potato recipes and this one, with lots of cheddar cheese and sour cream mixed in, sounded very cheesy and creamy–just the way I like my potatoes! 🙂

The original recipe says to peel the potatoes after boiling them, but after trying that, I think it might be easier to peel them before boiling. Or just leave the skins on. I started peeling some of the potatoes after they were boiled, then decided to leave the skins on the rest of them to save time. Some of the peeling will come off as you’re grating the potatoes, too.

As you’re mixing the grated potatoes, cheese, and sour cream, be sure to use an extra-large bowl so it will be easier to mix (you might also want to add in real bacon bits or pieces–I didn’t think about adding the bacon in until after I had made these, so that’s why you’re not seeing any bacon in the photo). The mixture will be quite thick, so you’ll need to spoon it into your pan or baking dish. I really loved the way these potatoes turned out–how could they not be good with all that cheese and sour cream? When you’re in the mood for some comfort food, you’ll need to try these potatoes out!

AUNT BEE’S SOUR CREAM AND CHEESE POTATOES slightly adapted from RecipeLion

Makes a 9 x 13″ pan 

  • 4 pounds red potatoes
  • 4 cups shredded or grated Sharp Cheddar Cheese
  • 24 ounces light sour cream
  • salt and pepper, to taste
  • optional: stir in some real bacon bits or pieces, about 1/2 to 2/3 cup
  • optional: 1 1/2 Tablespoons finely chopped fresh chives, for garnish

Preheat oven to 350˚F. Grease a 9 x 13″ pan or baking dish; set aside.

Boil potatoes in a large pot until fork-tender. Allow potatoes to cool, then peel (or you can peel before boiling or just leave the skins on; whatever is easiest for you). Using the large holes on a grater, shred the potatoes.

Place potatoes in an extra-large bowl. Stir in the cheese and sour cream (also stir in bacon bits or pieces, if using). Add salt and pepper to taste.

Spoon potato mixture into a greased baking dish or 9 x 13″ pan and bake, uncovered, at 350˚F for 45 minutes. Remove from oven and sprinkle fresh chives on top, if desired, then serve.

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It’s really hard to stop eating these super-cheesy, super-creamy potatoes-you keep on wanting to go back for more! Keep this in mind as a side dish for the holidays–I’m sure everyone would love it! Do you have a favorite potato side dish recipe?

Lizzie’s Sour Cream Pound Cake from At My Grandmother’s Knee

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A new cookbook, At My Grandmother’s Knee, which I had the pleasure of reviewing, celebrates food, family, and warm memories. It’s filled with 166 treasured recipes shared by Southern women who inherited them from their grandmothers, along with special memories about the grandmothers who made these delicious comfort foods. Author Faye Porter describes the book as part cookbook and part history book. “It captures the love and guidance that so many of us soaked up from watching and listening to and asking questions of our Southern grandmothers as we helped them prepare a meal or bake for some special occasion,” says Porter. “Recipes allow us to pass on the love and legacy of a grandma so she can be remembered, revered, and celebrated for generations to come.”

The nostalgic-looking book includes full-color photos of many of the recipes. There’s a wonderful variety of Southern classics to choose from–Biscuits ‘n’ Chocolate Gravy, Nanny’s Hash Brown Casserole, Southern-Style Chili, Sweet Slaw, Spicy Sweet Potaotes, Dixie Meat Loaf, Creamed Chicken on Cornbread, Peach Cream Pie, Lemon Tea Cakes, Grandmother Kelly’s Chocolate Pie…and so many other great-sounding recipes! I decided to try Lizzie’s Sour Cream Pound Cake because I love pound cake and had not made one yet with sour cream…it sounded so rich and good!

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Well, it was very rich and very good–dense and moist like a classic pound cake should be. I guess we should expect no less from a grandma-tested recipe! 🙂 Here’s Lizzie’s recipe, along with a special memory from the cookbook:

LIZZIE’S SOUR CREAM POUND CAKE (From At My Grandmother’s Knee)

Arlene Raines (Goodlettsville, Tennessee) shares that her grandma, Mary Elizabeth Redding Hughes, was affectionately known as Lizzie. “Lizzie and her husband owned and worked a 300-acre farm in Naylor, Georgia,” Arlene says. “She was the quintessential countrywoman who raised her children, worked the fields, cooked for the farmhands, sewed her children’s clothing, and kept the house. My grandmother was a wonderful cook and one of my favorite things was this pound cake. The entire farmhouse would smell wonderful while it was baking, and the cake only became more delicious each day that it sat under a glass cover on the kitchen table. Grandma Lizzie died in 1986 at the age of ninety-seven, but she is remembered in a specialway each year at our family reunion because her pound cake is always on the menu.”

  • 2 sticks butter, softened
  • 3 cups sugar
  • 6 large eggs, at room temperature
  • 3 cups all-pirpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 8-ounce container sour cream
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon lemon extract

Preheat the oven to 325 degrees.

In the large bowl of an electric mixer, beat together the butter and sugar. Add 1 egg at a time, beating thoroughly after each addition. In a medium bowl sift together the flour, baking powder, and baking soda. Add the flour mixture to the batter and beat thoroughly. Add the sour cream, vanilla, and lemon extract and beat thoroughly. The secret is to beat lots and lots of air into the batter. Pour the batter into a greased and floured 10-inch tube pan.

Bake for 1 1/2 hours, or until a toothpick inserted in the center comes out clean (NOTE: my cake was done sooner-in 1 hour and 20 minutes, so you may want to check yours sooner, too). Cool before slicing.

This tastes great served with fresh fruit, like some nice juicy strawberries!

Now I’m ready to try the Spicy Sweet Potatoes…you can never have too much comfort food, right? 🙂

Linked to Tasty TuesdayRednesday, Strut Your Stuff, Full Plate Thursday, Show Off Your Stuff, Sweet Treats, Foodie Friday, I’m Lovin It.

Polly’s Corn Casserole-Pure Comfort Food

Photo by Lorinda Gray

Thanks to my friend Lorinda, I had the pleasure of tasting this delicious corn casserole when I was having lunch with her and some other gals at her home one day. We were all commenting on how wonderful this corn casserole was! Lorinda said it was a favorite recipe of hers which she received from her sister Polly. She said it was really easy to make, too. Well, of course we all wanted the recipe! Lorinda said I could share it with you, too, and took this great photo of it! By the way, Lorinda is a very talented award-winning photographer and has a blog of her own called Ragamuffin Photography. You’ll can visit her blog by clicking HERE…she has many wonderful photographs posted for you to enjoy viewing!

And now for the recipe…like most comfort food, it’s very rich. It’s very buttery, too, and has a yummy sweetness. It’s something you’ll really enjoy digging into on a chilly day or any day, for that matter!

POLLY’S CORN CASSEROLE

  • 1/2 cup (1 stick) butter
  • 1 (16-oz.) can whole kernel corn, drained
  • 1 (16-oz.) can cream style corn
  • 1 cup sour cream
  • 1 egg, beaten
  • 1 box Jiffy corn muffin mix

Melt butter in a 9×9″ casserole dish. Dump in both cans of corn, sour cream, and beaten egg, and stir. Then dump in the cornbread mix and stir well.

Bake at 350 degrees for about an hour or until lightly browned.

Then enjoy every delicious bite!

Linked to Tasty Tuesday, Show  and Tell.