I hope that you have all recovered from the holidays! It feels like a whirlwind that came and went so fast it’s almost like it never even happened. I am still trying to figure out how in the world 2011 disappeared so quickly. I guess the older I get the faster the time goes. I am thinking I better start making up some great ‘stories’ now for my grandchildren. You know the ones…how I had to walk 20 miles in the sleeting snow and rain just to get to school and how bread only cost 10 cents a loaf. Oh, wait a second, those were my grandparents stories. I guess I better rethink that.
Mine will be more along the lines of, “Can you believe we used to only have 4G when your mom and dad were kids? Hard to believe that now we are speeding along at 100G. All these newfangled gadgets just blow my mind. Well, what’s left of it anyway after I raised your parents. How about I go and get you some ice cream and 20 pounds of candy, get you all wired out and then take you back to your parents!!” Ha! I will show my kids one day!
Anyway, back to this corn casserole. I love this stuff. I make it with my cream cheese enchiladas, it goes perfect. I will post the recipe for that this week, so stay tuned. This is super easy to make and doesn’t take long to cook. You could serve it as a side with just about anything you want to.
***Since I posted this recipe the first time, I have started making this casserole as a side dish to all of our Mexican inspired dinners. It tastes just like the awesome little corn cakes you can get in the Mexican restaurants. Make according to the directions below, but instead of putting in a casserole dish, grease two regular size muffin tins and add the mixture to the tins about 3/4 of the way full. Bake according to directions. They turn out so crispy on all sides and are perfect even for an appetizer!
- 1 can sweet corn, drained (you can use the southwest style corn if you want to)
- 1 can cream-style corn
- 1 package Jiffy corn muffin mix (you know, the one in the little blue box)
- 1 cup sour cream
- 1 stick butter, melted
- 1 1/2 cups shredded cheddar
- Add 1 – 4 oz can of chopped green chilis and some red pepper flakes if you like it with a little KICK!
Preheat oven to 350 degrees F.
In a large bowl, stir together all the ingredient until well combined.