Creamed Corn Casserole

A holiday tradition in many families, creamed corn casserole is the outline that goes well with Turkey and ham. Leftovers are delicious by themselves or can be taken in a range of breakfast dishes. Well, like cornbread casserole, this dish is really like a corn pudding, eggs, sour cream, cheddar cheese, butter and bread mix corn muffin full. This is not a difficult dish to make and can be prepared well in advance. Variations on the courtinclude adding some finely diced white onion and finely diced green chilies.

The dish needs to firm after coming out of the hot oven, and can actually sit on the countertop for quite a spell if desired, and to free up much needed oven space when baking other dishes. Simply tent the dish with foil and let it rest until ready to serve. A few sprinkles of nutmeg or cinnamon can add to the overall presentation.

Creamed Corn Casserole

Ingredients:

1 (15-1/4 ounces) can Whole Kernel Corn, drained
1 (14-3/4 ounces) can Cream-Style Corn
1 (8 ounces) package Cornbread Muffin Mix
1 cup Sour Cream
1/2 cup (1 stick) Butter, melted
1 Large Egg, beaten
1 to 1-1/2 cups Shredded Cheddar

Preparation:

1. Preheat the oven to 350 degrees F.
2. Add whole kernel corn, creamed corn, cornbread muffin mix, sour cream, melted butter and beaten egg to large bowl. Stir to combine.
3. Grease a large 13-inch x 9-inch casserole dish.
4. Pour corn mixture into casserole dish.
5. Bake 45 minutes to an hour, or until golden brown.
6. Remove casserole from oven and top evenly with cheddar cheese.
7. Return to oven until cheese is melted, approximately 5 to 10 minutes.
8. Remove from oven and cool 5 to 10 minutes before serving.