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Sarah's Corn Casserole

1 (15 oz) can of cream-style corn
1 (8.5 oz) box of Jiffy corn muffin mix (you can use any brand, but Jiffy is tastiest.)
1/2 cup butter, melted
1 egg
1/2 cup chopped onion
Salt and pepper, to taste
Enough frozen corn kernels to fill the, now empty, cream-style corn can about 3/4 full (orn 1 15oz can of whole kernal corn, drained)
1/3 cup sour cream

Mix all together and pour into a 8x8 baking pan (I'd Pam that first.). Bake at 350 F for about 45 min. If you like more crust and less casserole, pour it into a 13x9 pan and bake for about 25 min.

I'm pretty sure she based this dish on this one. Obviously, she likes it a little drier. If it were me, I'd sautée those onions, first. Oh, and a handful of scallions sprinkled on top would be pretty.

Sarah's Corn Casserole is pretty close to the one I make.

Corn Bread Pudding
2 eggs
1 cup light sour cream
1 can (15 1/4 oz) whole kernel corn
1 can (15 1/4 oz) creamed corn
1/2 cup melted butter
1 pkg corn bread/muffin mix (I use Jiffy)
1 c shredded cheese (optional)
In a large bowl, combine first five ingredients. Stir in corn bread mix until just blended. Pour into a greased 3 qt baking dish. Sprinkle cheese on top.

Bake uncovered at 350 degrees 40-45 minutes.

It's wonderful!

_________________
Holly
http://www.heritagerecipes.com

Author:	fitzie [ Sun Dec 22, 2013 10:29 am ]
Post subject:	Corn casserole recipe
One of the grandsons has requested corn casserole for Christmas brunch. Anyone have a good recipe? fitzie

Author:	Amy [ Sun Dec 22, 2013 11:53 am ]
Post subject:	Re: Corn casserole recipe
Fitzie, I don't have time to search for it, but I posted one in a thread last year? year before? Amy

Author:	fitzie [ Sun Dec 22, 2013 1:30 pm ]
Post subject:	Re: Corn casserole recipe
Thanks, Amy. I'll try to find it fitzie

Author:	wino [ Sun Dec 22, 2013 2:23 pm ]
Post subject:	Re: Corn casserole recipe
JB and Felted-Bag (my favorite nom de plume) had this to say years ago ; Quote: Sarah's Corn Casserole 1 (15 oz) can of cream-style corn 1 (8.5 oz) box of Jiffy corn muffin mix (you can use any brand, but Jiffy is tastiest.) 1/2 cup butter, melted 1 egg 1/2 cup chopped onion Salt and pepper, to taste Enough frozen corn kernels to fill the, now empty, cream-style corn can about 3/4 full (orn 1 15oz can of whole kernal corn, drained) 1/3 cup sour cream Mix all together and pour into a 8x8 baking pan (I'd Pam that first.). Bake at 350 F for about 45 min. If you like more crust and less casserole, pour it into a 13x9 pan and bake for about 25 min. I'm pretty sure she based this dish on this one. Obviously, she likes it a little drier. If it were me, I'd sautée those onions, first. Oh, and a handful of scallions sprinkled on top would be pretty. Sarah's Corn Casserole is pretty close to the one I make. Corn Bread Pudding 2 eggs 1 cup light sour cream 1 can (15 1/4 oz) whole kernel corn 1 can (15 1/4 oz) creamed corn 1/2 cup melted butter 1 pkg corn bread/muffin mix (I use Jiffy) 1 c shredded cheese (optional) In a large bowl, combine first five ingredients. Stir in corn bread mix until just blended. Pour into a greased 3 qt baking dish. Sprinkle cheese on top. Bake uncovered at 350 degrees 40-45 minutes. It's wonderful! _________________ Holly http://www.heritagerecipes.com This was discussed in late January, 2009 under scalloped corn. I had asked members to help with a dish I'd heard about. I realize this doesn't help find Amy's response but it may help you in some way.

Author:	Cubangirl [ Sun Dec 22, 2013 3:04 pm ]
Post subject:	Re: Corn casserole recipe
I think Amy's recipe is in in this thread

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Author:	fitzie [ Sun Dec 22, 2013 4:58 pm ]
Post subject:	Re: Corn casserole recipe
I'm going to try Amy's "wing it" recipe. Thanks Alina.I think I want something on the drier side and topped with cheese. Jalapenos and sour cream, of course. He had this at school so I can't imagine it was very complex. fitzie

Author:	Linda [ Mon Dec 23, 2013 8:11 am ]
Post subject:	Re: Corn casserole recipe
Ina Garten has a great recipe for corn pudding.

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