My mother calls this recipe a tradition in my father’s family, a Midwest tradition. I just call it the corn casserole. It’s a classic side dish in my family. This dish is made every Thanksgiving and Christmas. Sometimes I like to make it for other occasions as well. It goes well with any meat and is a real crowd pleaser. Children even enjoy the corn casserole. Kids are a tough bunch to satisfy when it comes to food. It’s typically prepared in the winter months only because my family considers it a comfort food to be eaten on cold days or nights. Since I no longer live in the Midwest, I feel like I’ve brought the side dish to California. Every time I make this casserole everyone enjoys it and wants the recipe. When you bite into a spoonful it’s warm, soft, and slightly mushy with distinct kernels of corn. The perfect balance of butter, cornmeal, and cheese make every bite delicious. In my personal opinion it’s so good going back for seconds is a must. I like to eat it all by itself as well. I’m always hopeful that there will be leftovers because it’s just as good the next day. The recipe has seven ingredients and five steps to complete. It’s a very simple to make and yummy to eat. Mix all the ingredients together, top with cheese, bake, and enjoy. The ingredients:
1 can of cream style corn
1 can of corn
½ cup of butter
1 cup of sour cream
2 eggs
1 box of Jiffy corn mix
1 cup of cheddar cheese
Directions: Do not drain the corn. Mix all the ingredients together, except cheese. Pour into a greased 9 X 13 baking pan. Sprinkle cheese over the top and bake at 350 degrees for approximately 25 minutes, until set and brown.
