TRULY, FOOD IS LOVE. The meals we share with our families and friends are just as important to our lives as the relationships themselves. These are the things that unify us all, that each and every human being walking this earth has in common – food and family. Especially at this time of the year, with Thanksgiving and Christmas coming soon enough, and if you’re anything like me, you start to dream of the meals just as much as you do the memories. Here in the great Northeast, when the snowflakes start swirling and the temperatures drop below zero, we all look forward to the richness and decadence that we have come to expect from our holiday meals.
Today’s recipe is one that I have been making for years. When I was first married, I had never really cooked before, so thanks to its ease, it quickly became a staple in our meal rotation. It is so simple and yet so beautiful and delicious. It is truly minimum effort but will reap a maximum reward for you and your family. Also, it’s not going to break the bank! Due to its richness, a little really does go a long way, but if your family is anything like mine, be prepared to make a double batch!
– 1 15 ¼ oz can whole kernel corn, drained
– 1 14 ¾ oz can cream-style corn
– 1 8 oz package ready-to-use corn muffin mix
– 1 cup sour cream
– 1 stick butter, melted
1) Preheat oven to 350 degrees F. Coat a 9x13x2” baking dish evenly with nonstick cooking spray.
2) In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter. Pour into prepared baking dish. Bake for 45 minutes, or until golden brown and casserole is set in the middle. Let stand for at least 5 minutes and then serve warm.
– You can use salted or unsalted butter in this dish. I prefer to use unsalted butter so that I am controlling how much salt goes into my food.
– When you pour the batter into the pan, shake it from side to side a bit to make sure that you have a nice even layer. Otherwise the cooking may not be even on all parts of the casserole.