Corn Casserole

My sister makes the best corn casserole ever! I was so happy when she gave me the recipe a few years ago. It’s also became the side dish that I’m always asked to take to family dinners.

Normally, I bake it in the oven, but we had a pot luck at work last week, so I decided to try making it in the crock pot. I guess it turned out great because there was none left after the meal.

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Ingredients are, cream corn, whole corn {drained}, 2 eggs, 1 stick of melted butter, 1 box corn bread mix, 8 ounces sour cream and salt and pepper to taste. {Note, I doubled the recipe for the potluck}

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In the crock pot, I added both the corn and creamed corn and stirred together.

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In a separate bowl, scramble the two eggs.

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Add the egg to the corn mixture and stir. Then add the melted butter and stir.

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Next, stir in the corn bread mix.

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Add sour cream and salt and pepper to taste.

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Stir until the mixture is smooth. I cooked it on low for 8 and a half hours, over night, which was a little too long. If I were to do it in the crock pot again, I would cook it for probably 6-7 hours and just keep an eye on it to make sure that it doesn’t burn.

Otherwise, at this point, you would pour it into a greased casserole dish and bake at 350 degrees for 45-55 minutes until the casserole is solid. You can test this by poking it with a knife until it comes out clean.

I didn’t get any other pictures after this, of the finished product. This was so yummy, everyone at work wanted the recipe.

Click the link for a printable recipe. Print Recipe

 

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