I stopped by the supermarket on the way home for one sole reason - Jiffy Corn Muffin Mix. I knew just where to go - the baking aisle, the section where the mixes are, up on the top shelf... and there I saw... nothing! Like a child's lower jaw with a missing tooth, there was a gap among the line of Jiffy mixes where the corn muffin would have stood.
I guess I shouldn't have been surprised, it being the Sunday before Thanksgiving and all. But I needed this key ingredient for one of my absolute favorite potluck recipes - Corn Casserole.
It is a super-simple recipe that I had found online many years ago from who knows where. It only has 5 ingredients (I've never added the optional egg), one of which is one of my favorite foods - corn, is pretty much just mix and bake, and tastes great!
The first time I made it for a potluck, I was asked whether it was a side dish or a dessert. Yeah, it is sweet, but not THAT sweet! ;) It bakes up puffy and rich... just try it!
Corn Casserole
1 stick butter, melted (may lessen butter if add egg – haven’t tried this yet myself)
1 can corn kernels (17 oz.), drained
1 can creamy corn (17 oz.)
1 egg (optional) (richer with)
1 cup sour cream
1 box Jiffy Corn Muffin Mix
Preheat oven to 350°F.
Melt butter. Mix in both cans of corn. Slightly beat egg before adding it to the corn. Mix in sour cream. Mix in the Jiffy Corn Muffin Mix.
Pour into a 9x9 inch baking pan. Bake for 1 hour (or more if necessary).
Vivian's Notes:
My lazy woman's method is to stick the butter in the oven in the pan just till it melts, then to stir everything directly in the baking dish. Of course you have to be careful of the hot pan!
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