Corn Casserole

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Hey! I can’t believe that we are almost through July. Where has the summer gone? Because of everyone’s different schedules, we just haven’t had an opportunity to do some of our regular summer routines, such as camping. So sad! But we can enjoy summer food and when I think of summer food, I think of corn. We love this creamy, rich and super easy recipe. I think several people in my family would say that this is one of their favorite side dishes.

It takes about 5 minutes to whip up, so you can pull the rest of your dinner together while it is baking. The day I made this, I grilled some chicken to go with it along with a green salad and some fruit. Easy and delicious!

Mix all the ingredients together…

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and pour into a casserole dish.

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Bake uncovered at 350* for about 45 minutes or until cooked through. The top and sides should be lightly browned.

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We tend to prefer it as listed above, but this dish would be terrific with green chilies, jalapeños or green onions mixed it.

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Corn Casserole
2 cups frozen or fresh corn kernels
1 -15 ounce can cream style corn
1 cup sour cream
1/2 cup butter, melted
1 – 8 ounce box of Jiffy Corn Muffin Mix

Mix all the ingredients together and pour into a casserole dish. Bake uncovered at 350* for about 45 minutes or until cooked through. The top and sides should be lightly browned.

We tend to prefer it as listed above, but this dish would be terrific with green chilies, jalapeños or green onions mixed it.

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