Corn Casserole
When I was a teenager my dear friend Ben Davis invited me to Ma Doots’ pond house (his grandmother) for supper one Saturday. I do not recall the occasion but there must have been one because there was a spread that could outdo even my family.
The crowd was large and the dishes were larger. On this day I tried what his family called “Corn Pie”. 20 years later I’m still making this delicious recipe and it’s one of my favorites.
I’m certain this dish will please even the pickiest of eaters in your family and I hope you enjoy!
Ingredients:
1 8oz box Jiffy Cornbread mix
1 cup sour cream
1 14oz can creamed corn
1 14oz can whole kernel corn drained
1 stick butter
Instructions:
Preheat oven to 350 degree F.
Grease casserole dish. I typically use Spray Pam as it’s easiest but butter or Crisco also work well. Make sure all sides of your dish are greased to avoid sticking.
Mix the cornbread mix, sour cream, creamed corn, and drained whole kernel corn together in a large bowl until fully blended together.
Pour mixture into casserole dish.
Melt one stick of butter in a bowl and pour it evenly over the casserole mixture.
Bake for 45 minutes or until center is done. (You can check the center by using a toothpick or fork. Insert into the middle and if it comes out clean it is ready!)
