Prep 10 mins
Cook 1 hr
This recipe came from a good friend of ours. Every time she make this there are no leftovers. She won an award for this recipe.
- Mix all together.
- Put in a greased casserole.
- Bake at 350° for 1 hour.
Really yummy! I would describe it as a corn bread pudding (I don't mean a corn flavored bread pudding but rather a corn bread with a pudding-like consistency). I only used half the amount of sour cream because someone in my house opened it up and ate a bunch before I could write on the top that it was for a recipe. I also used 15 oz cans of both corn and creamed corn because I didn't notice that the recipe called for small cans until after I was home from the store.
More regular corn (frozen? canned?, I love me some corn!)
Zucchini? (more veggies!!)
Light Sour cream (calorie cutting)
Egg (to solidify it a bit)
Ha ha, I did this the hard way...I mixed up my own cornmeal/flour/baking powder/salt. Then I realize my corn is 14 1/2 oz size. THEN I realize I have no canned corn. Ah well, proceed with my 8 1/2 oz of home mixed cornbread mix with my big can of creamed corn. I used the empty can to measure out the frozen corn. ;) Added the sour cream & butter...it seemed a smidge dry because I had rounded up so I added a splash of buttermilk (I had finished the sour cream, lol). I also added a big ole pinch of cayenne. Tossed it all in the oven for an hour & voila! Beautiful comfort food!! A fabulous recipe & very easy if you make sure you have the ingredients called for, lol. But not difficult even if you don't. ;) Made for the comfort food photo swap.
I can't believe I haven't reviewed this recipe. I make it all the time. My husband requests this recipe any time I ask "What should we have for a side dish?" I've also brought this to a few potlucks at work and EVERYBODY asks for the recipe.