Foodie Friday - Corn Casserole

We decided to focus on side dishes for the next few weeks. From the emails we have been receiving, many of you are confident in your main courses, but are struggling to have variety in your side dishes. A favorite in our house is corn casserole, also called corn souffle. This side dish is very easy to make and can be made in advance and put in the fridge untilyou are ready to bake it.


Corn Casserole

2 whole eggs
1 cup sour cream
½ cups melted butter
1 can 16 oz whole kernal corn (undrained)
1 can 16 oz cream style corn
1 box 10 0z Jiffy corn muffin mix

Mix together eggs, corn, and sour cream. Then add melted butter and corn bread mix. Stir well. Put into a 9" x 13" baking dish and bake at 350 degrees for 45 - 55 minutes.

Your Girlfriend,
Michelle

PS - When I am making a corn casserole for my family of four, I make two casseroles by splitting the mixture into two smaller baking dishes. I then bake both of them and when the extra is completely cooled, I cover it completely and throw it in the freezer for another day. When I am having a busy day and need a side dish, I pull out my frozen corn casserole, let it thaw, and then heat it.