Creamed Corn Casserole
A holiday tradition in many households, the creamed corn casserole is a side dish that goes well with turkey and ham. Leftovers are tasty on their own or they can be incorporated into a amount of morning meal dishes. Also referred to as cornbread casserole, this dish is indeed like a pudding filled with corn, eggs, sour cream, cheddar cheese, butter and cornbread muffin mix. This is not a difficult dish to make and can be ready well in advance. Variations on the dish contain adding some finely diced white onion and finely diced green chilies.
Creamed Corn Casserole
The dish needs to firm after advent out of the hot oven, and can indeed sit on the countertop for quite a spell if desired, and to free up much needed oven space when baking other dishes. Naturally tent the dish with foil and let it rest until ready to serve. A few sprinkles of nutmeg or cinnamon can add to the overall presentation.
Creamed Corn Casserole
Ingredients:
1 (15-1/4 ounces) can Whole Kernel Corn, drained
1 (14-3/4 ounces) can Cream-Style Corn
1 (8 ounces) package Cornbread Muffin Mix
1 cup Sour Cream
1/2 cup (1 stick) Butter, melted
1 Large Egg, beaten
1 to 1-1/2 cups Shredded Cheddar
Preparation:
1. Preheat the oven to 350 degrees F.
2. Add whole kernel corn, creamed corn, cornbread muffin mix, sour cream, melted butter and beaten egg to large bowl. Stir to combine.
3. Grease a large 13-inch x 9-inch casserole dish.
4. Pour corn aggregate into casserole dish.
5. Bake 45 minutes to an hour, or until golden brown.
6. Remove casserole from oven and top evenly with cheddar cheese.
7. Return to oven until cheese is melted, practically 5 to 10 minutes.
8. Remove from oven and cool 5 to 10 minutes before serving.
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