A few years back I decided to try out this recipe for corn casserole that I found on the internet. It seemed like a beefed up corn bread and seeing how much I LOVE corn bread I knew I just had to try it. Hot damn that stuff was good! Ever since the first time I brought it to a family gathering I’ve been asked to make it for every holiday. Sometimes I get sick of making it, but its so easy and delicious that it is hard to say no.
I can’t remember where the recipe came from, but if you do a search online you will find a lot of variations of this recipe. Some people top it with cheddar cheese, some people add jalapenos, and others add onions or peppers. Whether you decide to follow this recipe exactly or add a special touch, I promise you it will be the hit of your next family gathering.
1/2 cup butter, melted
2 eggs, beaten
1 (8.5 ounce) package dry corn bread mix
1 (15 ounce) can whole kernel corn, drained
1 (14.75 ounce) can creamed corn
1 cup sour cream
Preheat oven to 350 degrees F. Lightly grease a 9×9 inch baking dish.
In large bowl, combine all ingredients. Spoon into greased baking dish.
Bake for 45 minutes in preheated oven, or until top is a golden brown.
**If you double this recipe it will JUST FIT in a 9×13 pan. You will need to cook it for at least an hour, if not a little more.