(Originally published on Fixitnow.com Sept. '10)
This is probably my most requested recipe, which is a little embarrassing because it is so simple and relies heavily on canned/boxed ingredients. I normally like to cook with whole, unprocessed foods, but sometimes you need something quick and easy. This certainly fits the bill!
Mrs. Samurai’s Corn Casserole
Makes enough to feed a small crowd.
1 stick butter, melted
4 eggs, beaten
16 oz. sour cream
3 cans cream-style corn
3 cans whole kernel corn, drained
2 pkg. Jiffy brand corn muffin mix
In a large bowl, mix together butter, eggs, and sour cream. Add corn and muffin mix and stir to combine. Pour into a large casserole dish or pan (or two 9x13 pans) and bake, uncovered, at 350 degrees for about an hour to an hour and a half, until a knife inserted in the center comes out clean and it is starting to brown a little around the edges.
You can halve this recipe, using one or two cans of each type of corn – depending on how “corny” you like it. Bake this smaller size in a 2 quart dish or pan for about 45 min. to an hour.