Here’s A Recipe With Corn And Butter That You’ll Love!

The corn in this recipe and the honey bring the perfect balance of sweet and salty. It is something like eating a fried plantain with your meal. It just blends so well without the sweetness over powering it.

Check out what our friends over at Two Sisters Crafting had to say about this recipe,

“I don’t remember how Corn Casserole became a standard Thanksgiving and Christmas dinner staple in our family. I just know that whenever our family is talking about our holiday dinner it is a given that I will be bringing corn casserole. It is never going to be confused as a vegetable side dish…”

 

She is so absolutely right. There is no way this can be confused as a vegetable dish because of how much deliciousness there is in it.

Ingredients

2 cans Whole Kernel Corn

1 can Cream Style Corn

1 Box Jiffy Corn Muffin Mix

1 Cup Daisy Sour Cream

1 Stick Land O’ Lakes butter (1/2 cup)

Kraft grated cheddar cheese

Instructions

Pour all three cans of corn into a mixing bowl. You will need two cans of corn (drain the water off first) and one can of creamed corn.

Now add the Corn Muffin mix and one cup of sour cream into the bowl.

Melt one stick of butter in the microwave and then pour the melted butter into the bowl.

Mix all the ingredients together.

Pour the corn casserole mixture into a oven safe pan that has been sprayed with non-stick spray.

Bake in a 350 degree oven for 45 minutes. Remove from oven, sprinkle some grated cheese on the top and cook for an additional 5-10 minutes or until the cheese is melted.

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Quick Tip: Use as much whole kernel corn in this as you’d like.

Thanks again to Two Sisters Crafting for this amazing recipe.