I love corn. I love it on the cob, off the cob, as a side dish and in a casserole. My favorite chicken tacos have corn in them. My favorite BBQ chicken pizza in
(I miss you, Dewey’s!) had corn on it. I love it canned and I love it frozen, though I sometimes think the frozen has less taste. My parents used to make their own homemade creamed corn – which is nothing like the canned stuff, though I like that too. (And yes, I might have been known to eat canned cream corn cold in college, but really, it’s not that different from pudding, is it?!) I am going to attempt to recreate that homemade creamed corn this summer. Cincinnati
A friend shared a sample of Vietnamese corn soup with me once – amazing! If anyone knows where I might find something like that here in
, just let me know. Omaha
Corn was my favorite food for many years until I discovered shrimp. It’s still up there on my list, for sure. It’s sweet and versatile. What good
Midwest girl doesn’t love corn?!
I have a friend whose love of Corn Casserole might equal mine, and for that I think we’re truly kindred spirits. Everyone keeps telling us we seem like sisters anyway! So in honor of Stef, here is my recipe for Corn Casserole – one of the easiest, but tastiest, comfort side dishes there is! (And thanks to Jenny for her love of Corn Casserole & providing it at last night's small group!!)
1 can cream style corn
1 can whole kernel corn, drained
1 stick butter/marg, cut up into slices or melted (see note below)
1 box Jiffy corn muffin mix
1 C sour cream
1-2 T onion flakes
Mix all ingredients together; spread into a 9x13 pan. Bake at 350 degrees for 45 min – 1 hour.
Note: If you put this together ahead of time & keep it in the fridge and then bake it, the butter will pool in spots if you just slice it. If you don’t make it ahead, then cutting it into slices vs. melting it won’t affect it at all. And even though the butter pools in spots, it doesn’t hurt the dish. It might just take you by surprise. :-)