It was my very first time making corn casserole yesterday – and, it was a delicious success! I ate a third of it last night whilst watching the latest episodes of The Vampire Diaries and Castle. Best meal ever. I’m a sucker for vampires, crime dramas and good food.I gave my coworkers a tiny taste of my corn casserole in the morning and, they loved it! So, I’m bringing more tomorrow. Hungry stomachs must be fed and I’d really like the salivating to stop. Haha.
I will most definitely be using this recipe again (soon) – but, please indulge yourselves in corn heaven in your own casserole dish.
Ingredients
2 eggs, beaten
1 (15 ounce) can cream-style corn
1 (8 ounce) container sour cream
1/4 cup butter, melted
1 (15.25 ounce) can whole kernel corn, drained
1 1/2 cups shredded Cheddar cheese
1/2 cup chopped onion
1 (4 ounce) can diced green chilies, drained
1 (8.5 ounce) package dry corn muffin mix
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish. In a large mixing bowl, combine eggs, cream style corn, sour cream and melted butter. Stir in whole kernel corn, cheese, onion and chilies. Stir in the corn muffin mix until just moistened.
Bake in a preheated 350 degrees F (175 degrees C) oven for 75 minutes; or until an inserted knife comes out clean and the top is golden. Let stand 5 minutes before serving.
Good eats!
