Wednesday, March 31, 2010
Corn Casserole a/k/a Corn Pudding
I love this sweet little side dish. It is moist and creamy and goes great with a lot of foods. I like to serve along side a BBQ chicken or even along side a Mexican dish.
Take it to a pitch-in and you will be guaranteed to bring home an empty dish.
1 can cream style corn
1 can whole kernel corn, drained
1 small carton sour cream
1 box Jiffy corn bread mix
1 stick butter or margarine
Mix together all ingredients except butter. Melt butter in a 9 x 9 inch baking pan. Add corn mixture. Bake 1 hour at 350 degrees.
*Note: To make this dish a little more spicy, try using the Mexican style canned corn!