I’ve tried a few cornbread casserole recipes and this is by far the best! I love that there is no egg in it! I will never bother to try another corn casserole recipe again, this one was perfect! Just a note, you do have to drain the whole kernel corn.
I’m not afraid to admit that I absolutely, unapologetically, and with every single ounce of my being, adore casseroles… the creamy, cheesy baked dishes often get a bad rap in the foodie world. Maybe it’s because they are old-fashioned by nature, typically don’t include the latest trendy ingredients, or are just not fancy enough in a world full of macarons, truffle oil and gourmet cheeses.
This truly is the most delicious stuff! A bit like a cross between corn souffle and a slightly sweet corn pudding! Try it, I know you will love the ease of preparation and especially the taste.
Everyone always wants the recipe! Note: The ingredients can be doubled and baked in a 9×13 inch baking dish in almost the same amount of cooking time
Ingredients:
1 box Jiffy cornbread mix
1 can cream corn
1 can whole kernel corn drained
2 eggs
1 stick butter melted
1 Cup Sour cream
Instructions:
Mix all together in casserole adding the sour cream last.
Bake in 350 oven for 45 minutes
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