Corn Casserole

This is basically the same dish my mom would traditionally make for Thanksgiving but we’d call it “escalloped corn” I have to say, that this version turned out much better than my attempts at my family mainstay. Both offer a different taste so I’m going to continue to perfect my family recipe, but this one is so simple and easy to make that it’s going to be a tough choice between the two.

Here was the original picture that pulled me in, also reminiscent of my family spin:

 

Here is the Original Recipe:

Ingredients
1 (15 1/4-ounce) can whole kernel corn, drained
1 (14 3/4-ounce) can cream-style corn
1 (8-ounce) package corn muffin mix (recommended: Jiffy)
1 cup sour cream
1/2 cup (1 stick) butter, melted
1 to 1 1/2 cups shredded Cheddar
Directions

Preheat oven to 350 degrees F.

In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter. Pour into a greased 9 by 13-inch casserole dish. Bake for 45 minutes, or until golden brown. Remove from oven and top with Cheddar. Return to oven for 5 to 10 minutes, or until cheese is melted. Let stand for at least 5 minutes and then serve warm.

 

Here is how mine turned out:

IMG_2787

Here is what I changed:

Ingredients
1 (15 1/4-ounce) can whole kernel corn, drained
1 (14 3/4-ounce) can cream-style corn
1 (8-ounce) package corn muffin mix (recommended: Jiffy)  (I used Jiffy, really what else is there to use?)
1 cup sour cream
1/2 cup (1 stick) butter, melted
1 to 1 1/2 cups shredded Cheddar
Directions

Preheat oven to 350 degrees F.

In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter. Pour into a greased 9 by 13-inch casserole dish. Bake for 45 minutes, or until golden brown. Remove from oven and top with Cheddar. Return to oven for 5 to 10 minutes, or until cheese is melted. Let stand for at least 5 minutes and then serve warm. (not sure if covering with tin foil for the first 45 minutes made any difference, but the middle was far from being cooked at that time. I took off of the tin foil and cooked for another 30 minutes and it turned out great.)

 

Highly recommended, I know I’m going to use this recipe again!

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