THEME:
This month the Dishing It Up crew is featuring a variety of casseroles for your dining pleasure. Casseroles are a go to staple of many families, including my own. I keep the ingredients for many of our favorites on hand all the time so that I can make them quickly and easily if need be. Cornbread Style Corn Casserole is one that I find few people can resist.
With this recipe, I even found a powdered sour cream that I’m planning to add to my pantry items. That’s the one thing I always have to go buy when I want to cook this casserole! However, I found a recipe for homemade sour cream. It’s just powdered milk, water, and vinegar. I almost always have those things around, so I won’t even have to make a trip to the grocery store for the sour cream any more when I’m ready to make Cornbread Style Corn Casserole.
Have kids but have a hard time getting them to eat their casseroles? My daughter is nearly grown and is still picky. However, I learned that she’s more willing to try things if I bake a small portion for her in a silicone muffin cup.
I’d love for you to leave a comment letting me know about some of your family’s favorite casseroles. Have any tips or tricks for getting your kids to eat their veggies, casseroles, or whatever? Share your secrets in a comment so that others can give them a try.
This looks a lot like cornbread when the two packages of cornbread mix are used, but it is quite moist. If a less set texture is desired, use only one stick (1/2 c.) of margarine and one package of the cornbread mix.
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- 1 can Whole Kernel Corn
- 1 can Cream Style Corn
- 1 c. grated cheese
- 1 c. butter or margarine
- Small Sour Cream (8 oz.)
- 2 packages of cornbread mix (or GF Cornbread)
- Jalapenos or Chilis (optional)
- Preheat the oven to 400*.
- Melt the margarine and combine with both cans of corn. Do NOT drain the liquid from the whole kernel corn. Out of cream style corn? Run a can of whole kernel corn through the food processor. I've done this before and it works well. Add about a teaspoon of sugar if you like to make it sweeter.
- This looks a lot like cornbread when the two packages of cornbread mix are used, but it is quite moist. If a less set texture is desired, use only one stick (1/2 c.) of margarine and one package of the cornbread mix.
- Use ½ a small tub (7.5 - 8 oz) of margarine or 1 stick if one package of cornbread mix is used. Use the entire tub if two packages of cornbread mix is used.
- Combine the sour cream with the corn and melted margarine. An exact measure of the sour cream isn't necessary, scoop out ½ if using a 16 oz. container. It will be a soupy looking mixture.
- Add the cornbread mix and stir thoroughly. Mix in one cup of cheese.
- Spray a 9x13 cake or casserole dish with nonstick spray and spread the casserole in the dish.
- Bake at 400* for approximately 30 minutes, until golden brown.
- Bake in silicone muffin liners and even the kids won't be able to resist it!
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