Cornbread Casserole

I normally only really like corn if it's of the "on the cob" variety. But I had to make something for Mother's Day today, and I decided to make this corn casserole that I had made once a long time ago, that people seemed to like. The best thing about this recipe is that it's incredibly easy. Only 6 ingredients, and it takes no time to prepare. It's really good. Sweet like cornbread but with actual corn in it, so it's sort of like eating a vegetable. A vegetable with a cup of sour cream, but still.

Ingredients Needed:

1 15 oz can whole kernel corn, drained, but reserve half the liquid
1 14.75 oz can sweet cream style corn
2 eggs
1 8 oz package dry corn bread mix
1 cup sour cream
8 oz sharp cheddar cheese, shredded

To make:

Preheat oven to 400 degrees. Lightly grease a 13x9 baking dish. In a large mixing bowl, combine corn, eggs, cornbread mix, sour cream, and reserved liquid. Stir until well blended. Pour into the prepared dish, and sprinkle the cheese on top. Bake for 30 minutes, or until golden brown on top.

See? Super easy. And super delicious. It's a dish that tastes like you spent a lot more time on it than you did, and that's my favorite kind. I love when people think that you spent all day preparing dinner, but really you were playing Puzzle Quest all day.



Try it, you wont be disappointed. Unless you really hate corn, in which case, maybe try some other kind of bread. But try this first, because it might change your mind about corn.