A Yummy Fall Side Dish: Creamy Corn Casserole

I’ve never been a big cook.  In fact when I got married the only thing I really new how to cook was hot dogs, those frozen Banquet foods (think riblets), and Kraft Macaroni and Cheese (but I made it pretty darn good!)  Eventually I started branching out, asking family and friends to share recipes that I knew my hubby loved, and once I mastered those . . . I made them over and over and over again, haha!  So when we would have big holiday dinners I already knew what side dish I would be asked to bring—even to this day—it’s either baked mac and cheese, rice (Cape Verdean Style) or . . . Corn Casserole!  This corn casserole recipe, I am proud of because I found it online many years ago through +Domestically Speaking blog and over the years have tweaked it, just a tiny bit to perfection.   It has been a huge hit ever since and I’ve yet to find one person who does not like it—–even the pickiest eaters can’t resist it!  Family, if you are reading this, please vouch for me down below in the comments, lol!  Cream style corn, sweet corn and Jiffy mix, it’s such an easy recipe, you can’t mess it up! Creamy Corn Casserole is sure to please and makes an amazing holiday side dish.   So let’s get started!

Grab your ingredients:

(Please note, I usually make this for a large crowd so this easily doubles, triples or even quadruples)

• 1 Box of Jiffy Corn Bread

• 1 Can of Cream Style Corn

• 1 Can of sweet corn, partially drained

• 4 oz of Sour cream

• 4 oz Cream cheese (softened and)

• 1 Tsp of Vanilla

• 1 T Sugar

• 1 Large egg

• 1 Stick of butter

What to do:

1. Preheat oven to 400
2. Pour Jiffy Mix, sugar, egg, creamy corn and sweet corn into bowl, and mix well.
3. Add your sour cream and soften and whipped cream cheese and vanilla.
4. Cut your stick of butter in half and place half in 9×9 pan and place in preheated oven to melt
5. Melt the other half n the microwave for 25 seconds, add melted butter to the mix and stir again.
6. Pour mixture into casserole dish.
7. Bake for 45 minutes or until edges are crisp and golden and center is slightly solidified.

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