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8-Year Old Lisa Murray’s Great Grandma’s Corn Casserole Recipe

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This recipe for 8-Year Old Lisa Murray’s Great Grandma’s Corn Casserole is from The Yaras Family Cookbook Project, 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:  
4 ounces unsalted butter, melted
1 cup sour cream
6 drops Tabasco chipotle pepper sauce
2 eggs
2 cans (15 ounces each) corn kernels, drained or 16 ounces frozen corn
2 cans (15 ounce each) creamed corn
1 box (8 ½ ounce) Jiffy corn muffin mix
Directions:
Directions:
Preheat oven to 350°F. Coat an 9 by 11-inch or other 2-quart baking dish with cooking spray.

Mix butter, sour cream, chipotle pepper sauce, and eggs in a large mixing bowl and whisk to combine. Add the corn and the creamed corn and stir to combine. Add Jiffy mix and stir until well combined. Pour into the baking dish and smooth the top.

Bake until the casserole is puffed, slightly browned, and the center is firm, 45 to 60 minutes. Cool for 10 minutes before serving.
Personal Notes:
Personal Notes:
If you prefer a tighter casserole, reduce corn to 1 can and the creamed corn to 1 can. Variations include adding in a sautéed onion and cheddar cheese. If you cannot find the Jiffy corn muffin mix, substitute two-thirds cup flour, ½ cup yellow corn meal. 3 tablespoons sugar, 1 tablespoon baking powder, and ¼ teaspoon salt.

 

 

 

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