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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Vicki's Corn Casserole Recipe

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This recipe for Vicki's Corn Casserole is from The Castillejos Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1/3 cup butter
1 can (16 oz) whole kernel corn, undrained
1 can (16 oz) cream style corn
1 carton (8 oz.) sour cream
1 cup grated yellow cheese of choice
1 package (8 oz.) corn muffin mix

1/4 cup grated cheese to put on top of casserole.

Vegetable cooking spray or butter.

Directions:
Directions:
Melt butter in a glass bowl and add whole kernel corn, cream style corn, sour cream, and grated cheese. Stir and then add the corn muffin mix. Stir until well blended. Pour into an oblong baking dish (9X13) that has been coated with butter.

Bake at 350º for 45- 1 hour until browned on top.

Number Of Servings:
Number Of Servings:
8 servings
Preparation Time:
Preparation Time:
15 min
Personal Notes:
Personal Notes:
Make ahead: mix all ingredients except the muffin mix. Add muffin mix when ready to bake.

If you have corn meal add about 1/4 cup to the mix.

Optional: add onions or jalapeños

 

 

 

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