corn casserole recipe

A few years ago at Christmas, my Mom introduced our family to a new side we hadn't heard of: corn casserole. How, you may ask, had we not heard of this? I'm not sure; the only plausible explanation is that we're from "the sticks" in West Texas and have missed out on a great deal of what the rest of the world has to offer. I say that, but food is typically where West Texans get it right. My grandmas can cook. 

Ever since that Christmas, my brothers and I have begged our Mom to make her now famous corn casserole. Turns out, it only has five ingredients and is pretty much the easiest recipe you'll ever make. Behold, the delicious side dish that is corn casserole.

It's really sweet, and pairs well with pretty much everything from steak to enchiladas. I was serious about the five ingredient thing. And wanna know how scatterbrained I can be? I made this for a party last night and forgot an ingredient. That's right, only five and I still managed to miss one. So the four ingredient casserole was born! And surprisingly, it still tasted really good. Some ladies even asked for the recipe! Imagine how much more they would've enjoyed the casserole had it had the cup of sour cream the recipe calls for. Oops.

If you're on the hunt for easy sides that everyone will love for the holidays, this is one to pin. Just don't forget the sour cream. :)

Ingredients:
1 (8 oz.) box Jiffy Cornbread Mix
1 (15 oz.) can Whole Kernel Corn, drained
1 (15 oz.) can Creamed Corn, not drained
1 cup sour cream
1/2 cup (1 stick) melted butter

Directions:
Mix all ingredients and pour into (greased or sprayed with cooking spray) 8x8" casserole dish. Cook uncovered for 55-60 minutes at 350 degrees.

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Since we ate our veggies (aka corn) last night, Bear and I had McDonald's for lunch then drove over to DQ for a Pumpkin Pie Blizzard. Feelin' like supermom. TGIF!
xo, Britt