This recipe is going to ruin your life. You will annoyingly force it on friends and family – which they will be ultimately beyond grateful for. You will figure out ways to include it in every meal – ‘Of course corn casserole goes with fish tacos!’ ‘I couldn’t imagine blueberry pancakes without a side of corn casserole!’ ‘Ya know what would go great with your birthday cake? Corn casserole!’ And you will stay up nights wondering how many times you can sneak open the fridge before your boyfriend notices that you spent the evening prowling around the refrigerator like a semi-rabid raccoon.
It’s sweet. It’s dense. It’s heavenly. And it’s so stupid easy to make even my cat could make it. Oh how I wish she would. Cats are so lazy.
We eat this for breakfast – topped with creme fraiche, honey and berries. We eat it for lunch – add some sliced tomatoes and fresh herbs. We eat it for dinner – as a side to whatever else I made or crumbled on top of soups. We eat it for dessert – refer to breakfast recipe.
You can thank Charlotte for yet another stellar recipe. So, thanks Char!!!
Recipe and Photo by Charlotte Abrams
1 stick melted butter
1 cup sour cream
1 package corn muffin mix
1 can cream style corn
1 can regular corn, drained
1 egg, lightly beaten
Mix all ingredients together in a large bowl. Pour in a baking dish and bake at 350 for 30-45 minutes.