Saturday, March 28, 2009

Southern Corn Casserole

1 large egg

1 can (15 oz) whole kernel corn

1 can (15 oz) creamed corn

1 box Jiffy Corn Muffin mix

1/2 c reduced fat sour cream

1 stick (1/2 c) butter - melted (I use Smart Balance - better for you than butter)

Preheat electric skillet to 300 degrees.

Beat egg in large mixing bowl. Add all other ingredients and mix well to combine. Pour into skillet,

cover and cook until edges pull away from side of pan and are slightly brown - 20 to 30 minutes.

Oven cooking instructions:

Preheat oven to 350 degrees. Grease a 9x13 pan (preferably glass). Prepare as noted above.

Bake for 1 hour.

Corn casserole is excellent warm or cold. In my house we've also referred to it as corn pudding.

For a twist on the taste add a can of green chilies and make it a Mexican dish!

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