Baked Corn

This is one of those recipes that doesn’t NEED an entire blog post… but it deserves it. Originally written October 2014.

Baked Corn has been a favorite dish of mine for a really long time. I remember back when I was waaaay pickier about food than I am now, it was one of the only things I would eat at family reunions. I wouldn’t say it’s really a main course, however, since I am usually only cooking for two, it’s much easier to just pretend it is and not worry about cooking anything else with it. Then I only have to deal with a few leftovers (enough for lunch tomorrow). Anyways, this is a great fall food, and I hope you enjoy it as much as I do!

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Here’s everything you need to make Baked Corn! Pretty simple right? 

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First step of this recipe is to dump all the ingredients in a bowl and mix. The exact measurements will be listed below.

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In a greased dish, spread the gunk (yeah, it looks like gunk) until it looks even on top. I would recommend using a glass 9×9 dish, however, as you can see in this picture, I don’t have one of those so I used whatever I had. (Hint Hint to anyone coming to my bridal shower/wedding)

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After it’s baked, it will look something like this. Ladies and gentlemen, this is heaven on earth. It contains all the necessities to qualify- corn, bread, cream, butter and cheese. It’s a done deal. 

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Serve Hot as a stand-alone dish, a compliment to chili or as an evening snack. Sweet enough to satisfy a craving but savory enough to count as dinner food. Enjoy!

 

 

Baked Corn

Yields: ~ 1 9×9 Dish

1 Jiffy Corn Bread Mix
1 can Creamed Corn
1 can Whole Kernel Corn – drained
1 C. Sour Cream
1 C. Cheddar Cheese (optional, but why omit it?)
4 Tbsp. Butter – melted

1. Preheat oven to 350 degrees and grease 9×9 baking dish

2. In a medium-sized bowl, mix all ingredients until combined

3. Spread mixture into greased pan

4. Bake for 1 hour until top of dish is a golden brown

5. Allow to cool for 5 minutes (seriously, its important) & Enjoy!

 

 

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