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.Continue reading
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!