Thursday, June 9, 2011

A Side For All Seasons

  Every gal needs a versatile side dish in her recipe file. This one is so simple that you can adopt it as your no-brainer side. What do I mean by that? After just a few tries you'll be able to make this with your eyes half closed after a night of sleep deprivation. You'll be whipping it up with one hand while slicing hot dogs into bite sized pieces with the other hand, talking on the phone, and using your toes to pick up the paper towels your kids have strewn all over the kitchen floor. All the while you won't even notice the toddler attached to your leg.

Corn Casserole
1 can corn, drained

1 can creamed corn
1 stick butter, melted
1 box jiffy cornbread mix

Mix all ingredients and pour into 9X13 dish. Bake at 350 degrees until set.

Variations:
Add 1 cup sour cream to give your casserole a softer texture
Replace plain corn with mexican corn and mix in 1 cup shredded cheese

This casserole travels well and can be served at room temperature. It's ideal for potlucks as it pairs well with most any meat. It will disppear quickly and you'll get lots of requests for the recipe. My pantry is always stocked with the ingredients for this dish. It's perfect as a last minute addition to family meals. Enjoy!

2 comments:

  1. Think I will add this side to dinner tommorow. I know it will be a hit with my side chef, Keri. I must ask for your squash casserole.....Yummy!! :)

    ReplyDelete
  2. Sounds so yummy Misty. I think I might make this for one of the dinners we have at church up here.

    ReplyDelete