a secret family recipe, sort of - corn casserole

I'm going to let you guys in a big secret (look at me acting like more than 1 person reads my blog). This is one of those recipes that you make as a side dish, but in your heart you would rather have a heaping plate full and forget about all of the other junk.

When I think about the foods that I grew up on, I instantly flash back to the family dinners at my grandparents home. This was the staple side dish in our buffet style family dinners. Hamburgers on cheap buns with homemade pickles, green beans with tomatoes and bacon fat that had been simmering all evening, and colorful pasta salad with olives and spicy pepperoni accompanied this sweet, buttery, corny casserole. It is so good that my grandma used to make at least one extra to split up and send home with everyone.

This recipe is by no means something I created or even that my grandma created. This is just a recipe that is no fail and always DELICIOUS.

This is no time to be skimpy with your money either, buy the good canned corn - the sweeter the better. All in all, you probably won't notice because this recipe is so budget friendly.

Jiffy mix - 50 cents

Creamed corn - 1 dollar

Whole kernel corn - 1 dollar

Sour cream - 50 cents

Eggs - 50 cents

Butter - 75 cents

Total price - $4.25 (and I used the more expensive brands of corn and butter!)

Ingredients:

1 box Jiffy Corn Muffin Mix

1 can creamed corn

1 can whole kernel sweet corn, drained

1 cup sour cream

2 eggs

1 stick of unsalted butter, melted and cooled

1 pinch of salt

Directions:

Mix all ingredients in large bowl, don't over mix. Don't even think about using a hand mixer. 

Pour into greased 9x13 casserole dish and bake for 1 hour or until golden brown and a toothpick comes out clean at 350 degrees.

Serve as a side with a little bit of butter, salt and pepper.

To make muffins: Fill greased or paper-lined muffin cups three-fourths full. Bake at 350 degrees for 20-25 minutes or until a toothpick comes out clean.