Thursday, March 3, 2016

Baked Corn Casserole

Baked corn makes me think of Sunday dinners and holidays. I love eating this corn casserole. It's not wet or wiggly. I am not a big fan of wet and wiggly corn pudding. This is more set up. I got the recipe from my Mother-in-law and I think I have perfected it. My husband even prefers mine to hers.

Baked Corn
1 can corn, drained
1 can creamed corn
3 eggs beaten
1/2 stick butter, melted
1/4 cup sugar
7 TBSP Jiffy Corn Mix

Preheat oven to 350. Spray a large casserole dish. I use an 8x8 Pyrex typically. Spray your dish well. In a large bowl mix all ingredients. Pour into baking dish and bake for 60 minutes. The top should be slightly browned and shouldn't wiggle if bumped.

This can be made in advance and reheated in the oven or the microwave. It reheats beautifully. I will sometimes make it in advance if I am making it for a holiday so I have more oven room. It's so easy and a family favorite.

What's your favorite side dish?



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