Sunday, January 2, 2011

Mama B's Corn Casserole

The original recipe called for a can of creamed corn and a small box of jiffy.  Because I like to be difficult and make things from scratch, I instead made homemade creamed corn and used the dry ingredients from my favorite cornbread recipe.  I also baked it for over an hour in a deep 8x8 casserole dish.  My version wasn't quite as moist as the original, so I think I may have overbaked it.  Next time, I'll try the 9x13 as noted below.

Corn Casserole

1/2 c butter, melted
1 batch of homemade creamed corn
10 oz frozen corn
1/2 c cornmeal
2/3 c flour
1 tsp baking powder
1/4 tsp salt
3 T sugar
3 eggs
1 c sour cream
1 c shredded cheddar cheese

1) Preheat oven to 350 degrees.
2) Mix all ingredients well.
3) Transfer to 9x13 pan and bake for 45 mins.

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