Corn Bread Casserole

Diets

Vegetarian

Ingredients

Produce
- 1 1-pound bag Corn, frozen
- 1 15-ounce can Cream-style corn
- 2 Scallions

Refrigerated
- 1 Egg, large

Baking & Spices
- 1 8-ounce package Corn muffin mix
- 1 tsp Kosher salt
- 3/4 tsp Pepper

Dairy
- 6 tbsp Butter, unsalted
- 4 oz Cheddar cheese, sharp
- 1 cup Sour cream

Time
Prepare: 10M
Total: 1H 10M

Found on foodandwine.com

Description

Corn bread casseroles are a too-busy cook’s dream. A handful of pantry staples—frozen and canned corn, corn muffin mix, butter, sour cream and an egg—are baked into something delicious and comforting. We jazz ours up with shredded cheddar and sliced scallions. You can keep it classic and skip the mix-ins, or you can add whatever you have on hand. Try diced ham and chopped bell pepper along with the cheese and scallions. Or make a spicier casserole with two seeded and diced jalapeños and 1/2 cup of chopped cilantro. Slideshow: More Corn Recipes

Ingredients

6 tablespoons unsalted butter, melted and cooled slightly, plus more for greasing
1 cup sour cream
1 large egg
1 teaspoon kosher salt
3/4 teaspoon pepper
One 8-ounce package corn muffin mix
One 1-pound bag frozen corn, thawed
One 15-ounce can cream-style corn
4 ounces sharp cheddar cheese, coarsely grated
2 scallions, thinly sliced

Directions

Preheat the oven to 350°. Generously grease a 9-inch-square baking dish. In a large bowl, whisk the sour cream with the 6 tablespoons of melted butter, the egg, salt and pepper. Whisk in the corn muffin mix until combined. Using a rubber spatula, fold in the thawed corn, canned corn, cheddar and scallions. Spread the casserole mixture in the prepared dish and bake for about 1 hour, until puffed and golden brown. Serve.

Serves: 8 to 10 as a side dish
Prepare: 10 MIN
TotalTime: 1 HR 10 MIN

foodandwine.com

335 0 2017-08-03 14:05:18

Title:	Corn Bread Casserole
Descrition:	Food & Wine’s best-ever corn bread casserole takes just 10 minutes of prep, making it a perfect weeknight dish.

Corn Bread Casserole