Ian's Corn Casserole

This recipe, courtesy of our friend Ian (though we promised to keep it a secret...thus not promoting it on the Recipe Box) is really tasty. I mean, it's made from cans (which is sort of anti our whole food philosophy), but it's good... really good. So, I collect the recipe and will one day make it on some turkey-centric holiday and take credit for making it from scratch!

Makes a 9 inch by 9 inch glass baking pan.

  • 1 16oz can of corn (with liquid)
  • 1 16oz can of cream corn
  • 2 eggs, beaten
  • 1 box of Jiffy corn muffin mix
  • 1 cup sour cream
  • 1/2 cup butter (melted)

Combine all the ingredients, including the liquid from the corn. Pour into a lightly greased glass baking pan. Bake at 350 for a hour or so - until hard set (the old toothpick testing trick works well). It's difficult to overcook, so err on the side of overdone if anything. You probably could substitute fresh corn for the first can of corn.

See also this BA recipe: http://www.bonappetit.com/recipes/2012/08/corn-pudding-with-mush...

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