Cheesy Corn Casserole

As I am posting this, my mouth is literally watering. It's kinda embarrassing actually.

Cheesy Corn Casserole
found this at http://countrytimerecipes.alphamaids.com and of course I couldn't leave well enough alone. So here's my take on it.

1 8.5-ounce box corn-muffin mix (Jiffy)
1 16-ounce can corn, drained (Even better, cut off same amount of fresh corn off the cob)
1 16-ounce can cream-style sweet corn
1 1/2 cups Shredded Sharp Cheddar Cheese [I’m a cheese FIEND, so I erred on the side of excess]
1/2 cup (1 stick) melted butter,[I used coconut oil and it worked great]
1/2 tsp salt *optional*
1/2 tsp onion powder *optional* [
1 cup sour cream  [I used fat freek Greek Yogurt and it was wonderful]
3 eggs, beaten

Heat oven to 350 degrees. 
Combine all ingredients in a large bowl and pour into a 9 inch pie baking dish that has been sprayed with nonstick cooking spray. Bake for 50-55 minutes, until lightly browned.
Makes 10 servings.

5 comments:

  1. This is incredibly yummy! I don't know how I got to my great age without ever tasting it before. I like to cook a turkey breast every few months and my mother, who lives with me does not care for dressing. Since this has a cornbread base, it is the perfect side for the turkey, or ham, or pork chops......

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  2. We always had this at the holidays and my sister and I always look forward to it every year....

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  3. great recipe! added a small drained jar of diced pimentos and instaed of onion power used a 1 teaspoon of garlic powder....thanks for the recipe

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  4. mmmm...garlic. Garlic is gooooood. I think I might have to try that. Thanks for the feedback, I REALLY appreciate it!
    ~Anne

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  5. I've been making this, minus the cheese, for years. Two years ago my sister asked if I had ever read the ingredient list on the JIFFY box. Embarrassingly, I had not. It contains LARD. I now use Maize cornbread mix and I actually think it's better.

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