My family likes corn in just about any form. Today I made this Corn Casserole, and it makes a great side dish at home, or it is a nice dish to carry to a potluck. It is simple and quick to make and uses staple ingredients. This recipe is one that I cut from my local newspaper in 2006 when Janet Addison did a column for the paper called Not So Desperate Housewives. She shared some great recipes in our community at that time.
This makes a nice big casserole, colorful and tasty!
Corn Casserole
1/2 cup (1 stick) butter, melted
1 egg, beaten
1 can (14.75 ounce) creamed corn
1 can (15.25 ounce) whole kernel corn, drained
1 box (8.5 ounce) Jiffy corn muffin mix
1 small onion, chopped
1 bell pepper, chopped (optional)
1 cup grated Cheddar cheese
Preheat oven to 350 degrees F. Spray a 9 x 13-inch baking dish with nonstick cooking spray.
Combine the butter, egg, creamed corn, whole kernel corn, cornbread mix, onion, bell pepper and cheese; mix well. Pour into prepared baking dish, bake for 30 minutes.
Combine all the ingredients, mix well. The bell pepper was listed as optional, and I used only half of one in my casserole.
Pour into the prepared baking dish, bake for 30 minutes.
Combine all the ingredients, mix well. The bell pepper was listed as optional, and I used only half of one in my casserole.
Pour into the prepared baking dish, bake for 30 minutes.
This makes a nice big casserole, colorful and tasty!
This recipe was shared with:
Fat Camp Friday
Not Your Ordinary Recipes Foodie Friday
Your Recipe My Kitchen
StoneGable On The Menu Monday
Mrs. Happy Homemaker Makin You Crave Monday
Make Ahead Meals for Busy Moms Melt in Your Mouth Mondays
Jam Hands Recipe Sharing Monday
Lady Behind the Curtain Cast Party Wednesday
It's a Keeper Thursday
Not Your Ordinary Recipes Foodie Friday
Your Recipe My Kitchen
StoneGable On The Menu Monday
Mrs. Happy Homemaker Makin You Crave Monday
Make Ahead Meals for Busy Moms Melt in Your Mouth Mondays
Jam Hands Recipe Sharing Monday
Lady Behind the Curtain Cast Party Wednesday
It's a Keeper Thursday
Corn Casserole
1/2 cup (1 stick) butter, melted
1 egg, beaten
1 can (14.75 ounce) creamed corn
1 can (15.25 ounce) whole kernel corn, drained
1 box (8.5 ounce) Jiffy corn muffin mix
1 small onion, chopped
1 bell pepper, chopped (optional)
1 cup grated Cheddar cheese
Preheat oven to 350 degrees F. Spray a 9 x 13-inch baking dish with nonstick cooking spray.
Combine the butter, egg, creamed corn, whole kernel corn, cornbread mix, onion, bell pepper and cheese; mix well. Pour into prepared baking dish, bake for 30 minutes.
Combine all the ingredients, mix well. The bell pepper was listed as optional, and I used only half of one in my casserole.
Pour into the prepared baking dish, bake for 30 minutes.
Combine all the ingredients, mix well. The bell pepper was listed as optional, and I used only half of one in my casserole.
Pour into the prepared baking dish, bake for 30 minutes.
This makes a nice big casserole, colorful and tasty!
This recipe was shared with:
Fat Camp Friday
Not Your Ordinary Recipes Foodie Friday
Your Recipe My Kitchen
StoneGable On The Menu Monday
Mrs. Happy Homemaker Makin You Crave Monday
Make Ahead Meals for Busy Moms Melt in Your Mouth Mondays
Jam Hands Recipe Sharing Monday
Lady Behind the Curtain Cast Party Wednesday
It's a Keeper Thursday
Not Your Ordinary Recipes Foodie Friday
Your Recipe My Kitchen
StoneGable On The Menu Monday
Mrs. Happy Homemaker Makin You Crave Monday
Make Ahead Meals for Busy Moms Melt in Your Mouth Mondays
Jam Hands Recipe Sharing Monday
Lady Behind the Curtain Cast Party Wednesday
It's a Keeper Thursday
No comments:
Post a Comment