August 27, 2015
This casserole is the absolutely perfect side dish for so many entrees. It goes swell (that’s a 50’s word), with pan seared red snapper. Tremendous with any kind of pork, beef or chicken, and of course, is a must on the Sunday dinner table as a side dish that will be a hit with everyone present.
Often times, I will make it in a 9”x13” rectangle pan, and once baked and cooled will cut out round or square medallions with a biscuit cutter making a super presentation…transporting a regular side dish to an elegant one for any fancy occasion.
- 1 box Jiffy Corn Muffin Mix
- 1 medium onion
- ½ stick melted butter
- 1 can whole kernel corn
- 1 can creamed corn
- ¼ cup sugar
- 1 cup sour cream
- 1 teaspoon salt
Preheat oven to 350 degrees.
Pour into buttered 9’ x 13” casserole dish and bake for 35 to 45 minutes or until light golden brown. This recipe can be doubled or tripled.
While my preferred way to serve corn casserole is the simple method above – I have tried literally dozens of variations. You can add sautéed spinach or cooked collard greens (about a cup per recipe), tomatoes and fresh basil, or even substitute a can of drained black eyed peas for the whole corn kernels.
A couple of additions that are always tasty are:
And / Or
- 3 chopped jalapeno peppers including seeds