Wednesday, November 17, 2010

Creamy Corn Casserole

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It is such a pretty FALL day outside. I wish I didn't have to stay inside and work. Just look at this gorgeousness from our patio.

Creamy Corn Casserole
from Allrecipes database
Serves 10
  • 1/2 cup butter, melted
  • 1 Tb. honey (I added this because we like sweet corn bread)
  • 2 eggs, beaten
  • 1 package corn bread mix (the recipe says 8.5 oz but all I had was 7.5 oz and they worked fine)
  • 1 can whole kernel corn, drained (15 oz)
  • 1 can creamed corn (14.75 oz)
  • 1 cup sour cream

I made a double recipe to be sure there was enough so that's why I have double ingredients. It was necessary too. There were only 2 servings left at the end of the night. It was gobbled up. And that may or may not be due to the fact that the guest list was poor college students. Let's go with the latter.

Preheat oven to 350°F. Beat the eggs and honey in a small bowl.

Add the melted butter and mix well.

Mix corn bread mix and cans of corn. 

Pour everything else in and stir very well. (Notice the bowl change? Do not underestimate the amount of these ingredients! Especially if you're making a double recipe!!)

Spread into a prepared casserole dish and bake for 45-55 minutes, or until golden brown. See how much it fills this pan? I was praying the whole time that it didn't rise. Very nervous. haha

"Hi Mommy! Whatcha cookin?" Explain to your adorable kitten that although he saw his big brother sit on the trashcan, it's really not the best place to be sitting. 

Let cool slightly and serve.

(Excuse the break room photos. I didn't take one at the party so these are the leftovers for lunch the next

Nutritional Information (for 1/10): 253 calories, 12.3g fat (6.9g sat), 3g fiber, 6g protein

I debated even including the nutritional information because it's not the healthiest dish in the world. However, it is FABULOUS. This definitely deserves a spot on the Thanksgiving table. I didn't notice it when it was fresh but when I reheated the leftovers for lunch, it was definitely too buttery. (Yes, Paula Deen, there is such a thing.) I would cut down the butter but at least a 1/4, if not 1/2 next time. Plus, that would really help bring down the saturated fat content in this dish.

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Until next time...♥


Christina said...

Yum, sounds great! I agree, there is such a thing as too much butter. I might also try using lowfat butter instead.

Michelle Saunderson said...

Sounds delish. I will have to try this dish.

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