I rarely post recipes just because I always forget to take pictures when making something. I’ve had a couple people ask me for this recipe so I thought I’d share it! I halved the amount of butter that the original recipe calls for. The first time I tried the corn casserole was when my husband prepared it for me back in our dating days. Not only that he somehow found out that I love shrimp and salmon and made some amazing dinner to accompany this dish after picking me up from the airport. Shrimp and corn casserole are the way to my heart.lol I just recently added shrimp into my grits for breakfast and oh my! This post is not about shrimp, but about this goodness of a casserole. This is our go-to dessert when we wanna reminisce our good ole’ dating days.
1 can whole kernel yellow corn, undrained
1 can cream syle yellow corn
1/2 (16 oz) carton of sour cream
2 eggs, beaten
1/2 stick of butter
1 box of Jiffy corn muffin mix
THE MOST SIMPLE STEPS EVER: Mix all together in a lightly oiled casserole dish and cook for 55-60 minutes at 350F. Ta da!
* you can also substitute cream cheese if you don’t have sour cream
* If you want thicker pieces use a 9X9 pan; if it’s a larger group use 9X13 and it will be ready in 50 minutes.