Corn Casserole (a.k.a. Corn Pudding)

By The Oracle

Sorry this is late.  I try to get the recipes out on Sunday, but then life happens.  Meh.   Today’s recipe comes from my time in Texas.  For years, I lived in the Lone Star State, and except for the heat, it was a lovely place to live.  (I swear in summer it was like living on the sun.)  Near where I lived was a little restaurant that served traditional down-home Texas fare, and it was amazing.  One of their side dishes was Corn Casserole.  I always got a double helping.  It was rich and creamy and so good.  Eventually, I moved and the restaurant closed, but I truly missed this dish.  Then a coworker brought it to work one day.  I was in heaven.  She looked at me and laughed.  “This is the easiest recipe in the world.”  After seeing the recipe, I understood.  It is incredibly easy.  But it doesn’t taste like it.

1 can whole kernel corn (drained)
1 can cream style corn
8 oz. sour cream (Light if you like.  Don’t use non-fat sour cream.  It’s an abomination.)
1 pkg. Jiffy corn muffin mix
1 stick butter (You can take this down to half a stick, and it tastes fine. Plus, you don’t feel like Paula Deen)

Preheat oven at 350.  Melt butter in an 8″ or 9″ casserole pan.  Dump all ingredients except melted butter into a bowl and stir until mixed well.  Pour into the pan with the melted butter and bake 40-45 minutes in a 9″ pan, or 50-60 minutes in an 8″ pan.  It’s done when an inserted knife comes out just a little sticky or clean but not dry.

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