David's Baked Corn Casserole
David's Baked Corn Casserole
David's Baked Corn Casserole

David's Baked Corn Casserole

David Venable

This corn casserole is always a favorite at company potlucks and church dinners. Or, serve it at your Thanksgiving meal.

Ingredients

  • 1 box corn muffin mix
  • 1 (14-oz) can creamed corn
  • 2 cups fresh corn, cut from the cob OR 1 (14-oz) can whole kernel corn, drained
  • 1 stick butter, softened
  • 1 cup sour cream
  • 1 egg
  • 1/2 cup red peppers, diced (optional garnish)
  • 1/2 cup green peppers, diced (optional garnish)

Directions

Preheat the oven to 350°F. Spray a 3-qt casserole dish with cooking spray.
Combine the mix, cream corn, corn kernels, butter, sour cream and the egg in a medium-size bowl and mix thoroughly. Pour the batter into the prepared dish.
Cover and bake for 55-60 minutes. Uncover and bake another 10 minutes, or until the top is crusty and golden brown. Serves 6.

Cook's Notes

During the summer months, when fresh corn is plentiful, it makes sense to buy in quantity, while the price is low. You can really save a lot of money by stocking up on fresh corn, preparing it, and storing it in your freezer for use at a later date.|Garnish with diced red and green peppers.

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