I've made this recipe several times for church fellowship dinners. As I was flipping through my recipes tonight, and because it's soooooo cold outside right now, I thought this sounded good...and WARM!
Creamy Corn Casserole
1 cup butter, melted
4 eggs, beaten
2 (8.5 ounce) packages dry corn bread mix (I like Jiffy)
2 (15 ounce) cans whole kernel corn, drained
2 (14.75 ounce) cans creamed-style corn
2 cups sour cream
Preheat oven to 350 degrees. Lightly grease a 9 x 13 inch casserole dish. In a medium bowl, combine butter, eggs, corn bread mix, whole and creamed corn and sour cream. Spoon mixture into prepared dish. Bake for 45 minutes or until golden brown on top.
I use the very same recipe except I will use the mexican cornbread mix. Just a little extra flavor!
ReplyDeleteThat sounds good! The night I saw your response, my husband had his work Christmas party. The place where they had it served a thing called a corn tamale and it was in a round ball (about the size of a lemon) and it was wrapped in a corn husk basket and tied on each end. It was so cute, but I can't find anything like it online. Though the Mexican-style would be really good in that, too!
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