Corn Casserole
This recipe reminds me of the side of corn mash from Chevy's restaurant, corn tamalito. It's semi homemade and a favorite during Thanksgiving. I don't usually take shortcuts but this one seems popular so will make it occasionally upon request.
Equipment
- 1 8 x 8 baking pan
- 1 mixing bowl
Ingredients
- 15 oz can of whole corn with juice (1 small can)
- 15 oz can of cream style corn (1 small can)
- 8 oz sour cream
- 2 eggs
- 2 tbs butter, melted
- 8 oz Jiffy corn muffin box mix (1 small box)
- 1/4 cup sugar (optional, I leave out as I think it is sweet enough without it)
Instructions
- Preheat oven to 350 degrees F.
- Mix all ingredients and pour into prepared baking dish and bake for about 30-45 minutes until toothpick comes out clean.
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