Sagaponack Corn Bread Casserole
I received this recipe from a friend and it quickly became a favorite of my family.
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READY IN: 1hr 5mins
SERVES: 10-12
YIELD: 14 1/2 cup servings
UNITS: US
INGREDIENTS
Nutrition- 3tablespoons unsalted butter
- 1
- 2
- 3cups creamed corn
- 1⁄2cup flour
- 2cups corn muffin mix (ex. Jiffy)
- 1 1⁄2cups sour cream
- 2 1⁄2
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DIRECTIONS
- Preheat oven to 400.
- Melt butter in skillet. Sautee onion until translucent.
- In mixing bowl, combine eggs, corn, flour and muffin mix. Mix well. Add sauteed onion mix.
- Pour batter into well-greased 8x11 baking dish. Tap to make sure batter is level, then spread sour cream on top. Sprinkle cheese on top.
- Bake for 25 minutes in pre-heated oven. Reduce temperature to 350 and bake an additional 25 min or until casserole feels firm in center.
- Variation: Add slices of sausage or crisp bacon to the batter or add kernels from a fresh ear of corn.
- Advance preparation: Can be prepared 2 days ahead. Cover and refrigerate. Bring to room temperature before reheating. Casserole also freezes well.
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