Tuesday, October 21, 2014

Corn Bake Casserole

An immediate favorite every time!

I know it's been a few days since I posted, but we were in the beautiful Blue Ridge Mountains in NC.  There's no reception where we were staying and all I can say is "ya'll gotta try it!"  Just get away and leave the technology behind, even for just a few days!  Ahhh...peace and quiet.

Anyway, let's get back to one of my favorite holiday recipes.  The first time I ever had this was at a church function, when we lived in New Jersey.  So, I guess it isn't just a southern dish, although I do believe they've claimed it!  Ha!   Either way, it's a wonderful addition to any meal.   It tastes great with turkey, ham, chicken...yes, everything!

You'll be a star at the next holiday or family gathering with this dish, and there won't be a kernel left in the pan.  And, oh, you may want to have the recipe handy, you'll have to share.

My family always requests it, and since it's so easy to prepare, I always make sure not to disappoint!   Just throw everything into a bowl, mix and pour into a casserole dish. 


1 (81/2 oz. pkg.) corn muffin mix
1 (17 oz.) can creamed corn
1 (17 oz.) can whole kernel corn (lightly drained)
1 (8 oz.) carton of *French Onion Dip (made with sour cream)
1/2 c. butter (1 stick)

Preheat oven to 350'F.  Lightly grease 2.5-3 qt. casserole dish or 7.5x11 pan.

Mix everything together in a bowl until well blended; pour into a lightly greased casserole dish. 

Bake at 350'F. for 50-60 minutes or until top is golden brown.

*If you don't like using the French Onion Dip, just use plain sour cream.  It's all a matter of taste.

Hold on and keep the faith. "Trust in the LORD with all your heart; and lean not on your own understanding."   -Proverbs 3:5

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