Friday, June 19, 2009

Nita's Corn Casserole

OK, this is actually Paula Deen's corn casserole..but I got the recipe from my friend Nita so I am giving her the credit! Haha! This recipe will remind you of the corn cake from Chichi's or Don Pablo's..this is perfect to make for a mexican meal! It is also very inexpensive to make, since it uses cheap Jiffy corn muffin mix and canned corn. The recipe doubles perfectly for a 9x13 dish so this is also a great side dish for pitch-ins. This recipe uses regular sized cans of corn, approximately 15 oz. each.


Corn Casserole
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1 can whole kernel corn, drained
1 can cream style corn
1 small package (8 oz) jiffy corn muffin mix
1 cup sour cream
1/2 stick (4 tbsp) butter or margarine, melted
1-2 tbsp. sugar, optional

In a large bowl, stir together the two cans of corn, corn muffin mix, sour cream, sugar if using, and melted butter. Pour into a greased casserole. Bake at 350 degrees for 40 minutes, or until golden brown. Let sit for 10 minutes before serving.
*for 9x13 pan: double all ingredients. Bake in 9x13x2in. pan 45-60 minutes or until golden brown.

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