There’s something about a classic Corn Casserole that screams comfort and simplicity. This dish, with its creamy, rich texture and sweet corn flavor, has been gracing our family dinner tables for as long as I can remember. It’s a staple at our holiday dinners, a crowd-pleaser at potlucks, and the perfect side dish to any meal. The best part? It’s incredibly easy to make. With just five simple ingredients – creamed corn, whole corn, margarine, Jiffy corn bread mix, and sour cream – you can whip up this casserole in no time. But don’t let the simplicity of this recipe fool you; the result is a deliciously satisfying dish that will have everyone asking for seconds. I love this corn casserole because it’s the perfect blend of sweet and savory, and it’s so versatile. You can enjoy it as a side dish, or even as a main course if you’re in the mood for something light yet filling. So, if you’re looking for a new recipe to try, I highly recommend giving this classic corn casserole a go. I promise, you won’t be disappointed!
Ingredients
- 1 can creamed corn
- 1 can whole corn
- 1 stick margarine
- 1 box Jiffy corn bread mix
- 1 (16 oz.) container fat free sour cream
Cooking Method
- In a large mixing bowl, mix well the 2 cans of corn, margarine (melted) and the corn bread mix (dry).
- Stir in approximately 3/4 of the sour cream.
- Mix well.
Calorie: 200
Total cooking time: 45 minutes
Difficulty level: Easy
The Corny Chronicles: A Tale of Corn Casserole
Hello, foodie friends! Today, I’m going to share a tale of epic proportions – the time I dared to tackle the mighty Corn Casserole. Gather ’round the digital campfire, prepare your taste buds, and brace yourselves for a corn-filled rollercoaster.
My Encounter with the Corn
One day, I found myself staring at two cans of corn. One, a can of creamed corn, and the other, a can of whole corn. Now, I know what you’re thinking, “Two types of corn? Isn’t that a bit corny?” Well, my friend, in the world of Corn Casserole, there’s no such thing as too much corn.
The Mysterious Margarine
As I stood there, basking in the golden glow of the corn, I noticed a stick of margarine out of the corner of my eye. It winked at me. Yes, you heard it right. The margarine winked at me. I don’t know whether it was my growing hunger or the sudden drop in my blood sugar, but I swear, it happened. So, I took it as a sign from the culinary gods and decided to include the margarine in my corny quest.
The Encounter with Jiffy Corn Bread Mix
In the next aisle, I stumbled upon a box of Jiffy corn bread mix. Now, I’ve always had a thing for corn bread. It’s like the Brad Pitt of the bread world – always reliable, a little bit sweet, and pairs well with almost anything. So, I grabbed the box and clutched it to my chest, ready to take it home and introduce it to its new friends, Mr. Corn and Ms. Margarine.
The Sour Cream Situation
Next came the sour cream, the unsung hero of many a dish. I found a fat-free version and decided to give it a shot because, let’s be honest, when you’re dealing with a dish that has as much personality as Corn Casserole, a little restraint can never hurt.
The Mixing Mayhem
Back at home, I pulled out a large mixing bowl, the kind that’s perfect for stirring up trouble. I chucked in the two cans of corn, the flirtatious margarine (melted, of course), and the corn bread mix. As I began to stir, I felt like a mad scientist, concocting a potent potion of corn and carbs. Then, I added approximately 3/4 of the sour cream into the mix and stirred my heart out.
The Verdict
As I looked at my creation, I felt a strange mix of pride and trepidation. I had successfully combined corn, margarine, corn bread mix, and sour cream into a casserole, but would it taste good? I took a bite and… it was corn-tastic! The corn was perfectly creamy, the margarine added a hint of decadence, the corn bread mix gave it structure, and the sour cream added that tangy kick.
And that, my friends, is the story of my Corn Casserole escapade. It was a rollercoaster ride, full of corn, carbs, and a whole lot of laughter. So, whether you’re a seasoned chef or a kitchen newbie, remember this: When it comes to cooking, it’s not just about the destination, it’s about the journey. And the corn. Always the corn.
