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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Corn Casserole Recipe

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This recipe for Corn Casserole is from 316 GRACE STREET, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 eggs beaten

1 (15 oz) can cream-style corn

1 ( 8oz) container of sour cream

1/4 cup butter, melted

1 ( 15.25 oz) can whole kernel corn, drained

1 1/2 cup shredded Cheddar Cheese

1/2 cup chopped onion

1 ( 4 oz) can diced green chilies, drained

1 (8.5 oz) box Jiffy corn muffin mix
Directions:
Directions:
Preheat oven to 350

Grease a 2 quart casserole dish.

In a large mixing bowl, combine eggs, cream-style corn, sour cream and melted butter.

Stir in whole kernel corn, cheese, onion and chilies.

Stir in the corn muffin mix until just moistened.

Bake for 1 hour 15 minutes or until inserted knife comes out clean and top is golden brown

Let stand for 5 minutes before serving.
Number Of Servings:
Number Of Servings:
8 to 10

 

 

 

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