I entered my mom into a chili cook-off contest. Her chili with ground turkey and fresh tomatoes in the best so I thought it’d only make sense to share it with the world. Ok, so maybe not the world, but just the residents that lived in my building and would participate in the taste test. While my mom won chili contest, one of the residents bought a dish to compliment the chili, that was AMAZING! Corn casserole. Yes, yes, in my all years, I’d never tasted corn casserole. And I must say it was delicious.
Anyone who knows me knows that I don’t cook alot and when I do cook, it’s just the basic stuff. Baked chicken, brown rice, vegetables, shrimp scampi, pasta…that kind of stuff, nothing to fancy. After tasting the corn casserole I was determined to get this recipe and make this dish for myself. I headed over to pinterest and found a simple recipe that yielded great results.
Here’s the recipe I used, from pinterest, and some shots of my corn casserole. And it was surely a hit because EVERYONE, not just me, loves my corn casserole! Now, I have another dish to add to my list of the basic stuff I cook.
1-8 ounce container of sour cream
1/2 cup unsalted butter, softened
1-15 ounce can creamed corn
1-15 ounce can whole kernel corn (drained)
1-8.5 ounce package cornbread mix* I strongly recommend using Jiffy Mix*
1. Preheat oven to 350 degrees
2. In a mixing bowl, combine ingredients–sour cream, butter, creamed corn, corn niblets and cornbread mix
4. Pour into a 1 quart casserole dish and back for 40 minutes
That’s it. No, seriously that’s it. Very quick, simple and easy recipe for a great dish
This is the sour cream and unsalted butter that I use
All the ingredients mixed in a 1 quart casserole dish
Right before going into the oven
Finished product….and it IS good!