Friday, November 28, 2014

Corn Casserole

This was one of those dishes everyone instantly mumbled "Mmmm" upon the first forkfull.
I found this dish to be absolutely delicious served on the day it was prepared. However, I did not enjoy it as much after it had been refrigerated overnight. I highly recommend this dish being served on the same day it is baked.

1/2 cup butter, melted 

2 large eggs, beaten 

1 (8.5 ounce) package dry jiffy cornbread mix 

1/8 cup honey

2 cups sweet frozen whole kernel corn, thawed 

1 (14.75 ounce) can creamed corn 

1 cup sour cream


Preheat oven to 350 degrees F. Lightly grease a 9x9 inch baking dish.

In a medium bowl, whisk eggs. Add cornbread mix, melted butter, honey, corn and sour cream. Spoon the mixture into the prepared baking dish.

Bake for 45-50 minutes, or until the top is golden brown.

Garnish with sliced green onions.