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Corn Casserole
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Corn Casserole

Author: Anita's Table Talk

Ingredients

  • 1 stick butter, melted (8 tablespoons)
  • 1/2 cup chopped onion
  • 1 14/75-oz can corn kernels, NOT drained
  • 1 14.75-oz can cream-style corn, NOT drained
  • 1 cup shredded cheddar cheese (optional)
  • 1 small can of mild chilies (optional but a fun addition)
  • 1/2 teaspoon garlic powder (optional)
  • 2 eggs
  • 1 8.5 ounce box Jiffy Corn Muffin mix
  • 1 cup sour cream

Instructions

  • PREHEAT oven to 350 degrees.
  • SPRAY a 9 x 13 baking dish with cooking spray.
  • In a medium skillet, MELT butter.
  • SAUTÉ onion until onion is opaque.
  • In a large bowl, COMBINE sauteed onion, corn, cheese, chilies (if using), garlic powder (if using), eggs, and Jiffy Corn Muffin Mix . STIR to combine.
  • TRANSFER mixture the 9 x 13 dish.
  • PLACE dollops of sour cream evenly spaced over the mixture.
  • Gently SWIRL in the sour cream into the mixture.
  • BAKE for 45-50 minutes, uncovered, until lightly browned and center is still a little soft.