There’s something incredibly comforting about a dish of Baked Corn. Perhaps it’s the way the golden crust gives way to a creamy, luscious inside. Or maybe it’s the memories it evokes of family gatherings and holidays spent around the dining table. Regardless, this simple yet delicious dish has found its way into the hearts (and stomachs!) of many. Originating from the American Midwest, Baked Corn is a testament to the region’s agricultural roots. Corn, being a staple crop, was often used in a variety of dishes, and this baked delight is a perfect example. The beauty of this recipe lies in its simplicity. With just a few ingredients – whole kernel corn, cream-style corn, sour cream, oleo, and a box of Jiffy corn bread mix – you can create a dish that’s both satisfying and soul-warming. And because it’s so easy to make, it’s perfect for those days when you want something delicious without spending hours in the kitchen. I absolutely love this Baked Corn recipe. Not only is it incredibly tasty, but it also reminds me of home. Every time I make it, I’m transported back to my childhood, sitting at the kitchen table with my family, eagerly waiting for the corn to come out of the oven. It’s more than just a dish; it’s a piece of my past. And now, I’m thrilled to be sharing this recipe with you. Here’s to creating delicious memories!
Ingredients
- 1 can whole kernel corn, drained
- 1 can cream-style corn
- 8 oz. sour cream
- 1 stick oleo, melted
- 1 box Jiffy corn bread mix
Baking Instructions
- Mix all together well.
- Bake 1 hour at 350°.
Calorie: 200
Total cooking time: 1 hour
Difficulty level: Easy
The Great Corn Bake-Off
Once upon a time, there was a can of **whole kernel corn**, a can of **cream-style corn**, an 8 oz. tub of **sour cream**, a stick of **oleo** (that’s a fancy word for margarine, by the way), and a box of **Jiffy corn bread mix**. They all lived peacefully in my pantry until one fateful day when I declared a bake-off.
The Gathering of the Ingredients
I reached into the dark depths of my pantry, wrestling with a rogue bag of pasta that was making a break for it, and emerged victorious with my corny contenders. I placed them on my counter, the overhead light gleaming off their shiny exteriors. The cans of whole kernel corn and cream-style corn stared at me with their label faces. I could almost hear them whispering, “What do you have planned for us today, oh great wielder of the wooden spoon?”
The Mixing Begins
With a hearty laugh, I cracked open the cans, both whole kernel and cream-style, and poured their contents into a large bowl. The sour cream followed, dolloping into the bowl with a satisfying plop. The oleo, after a quick trip to the microwave, liquified into a golden puddle that I added to the mix. Last, but certainly not least, the corn bread mix joined the party, a cloud of fine particles puffing up then settling down into the mix.
Then, the fun part: stirring it all together. I always find something oddly therapeutic about mixing ingredients. It’s like conducting a symphony where corn and cream are the violins, oleo is the cello, and the corn bread mix is the timpani drum giving the beat.
Into the Oven It Goes
With my mixture as smooth as a lullaby, I transferred it into my trusty baking dish. Then, with a deep breath and a prayer to the baking gods, I slid it into the preheated oven. The next hour was a waiting game that could rival any nail-biting thriller.
The Longest Hour
I spent the next hour pacing my kitchen like an expectant father in a 1950s sitcom. Every few minutes, I’d open the oven door to peek at the progress, despite knowing full well that “a watched pot never boils” (or in this case, a watched baked corn never bakes).
The Triumph
Finally, after what felt like an eternity, the timer beeped. I pulled the dish out of the oven, the golden-brown crust on top a testament to my labors. The smell wafted through the kitchen, the scent of victory and baked corn.
And there you have it, the tale of my corn bake-off. It had drama, suspense, and a delicious ending. If only all my days in the kitchen could be this exciting! Now, if you’ll excuse me, I have a corny date with a fork and a plate.
