I was trying to decide what to have with leftover roast chicken that I made last night. I was going through the countless cookbooks that I have and I decided on Corn Casserole. I originally saw this recipe at Allrecipes.com but I also have it in my Allrecipes cookbook. It’s easy, quick and ohh so delicious. I only make it about twice a year cause it’s very fattening.
1 (8 ounce) container sour cream
1/2 cup unsalted butter, softened
1 (15 ounce) can creamed corn
1 (15 ounce) can whole kernel corn
1 (8.5 ounce) package corn bread mix
Preheat oven to 350 degrees F (175 degrees C).
In a mixing bowl, stir together the sour cream, butter, creamed corn, corn nibblets and corn muffin mix.
Pour into a 1 quart casserole dish and bake for 45 minutes to an hour. The top should be lightly browned.