This is between a spoon bread and a cornbread. A great take along dish for potlucks. It soooo easy to make. NO eggs, no mixer...no weird ingredients. I originally made Paula Deen's Corn casserole, just tweaked it the next time-- omitted the cheese for one, and made it with a touch of sweetness. I subbed Fresh or frozen corn kernels instead of canned creamed corn (never been a fan). If you like Acapulco Restaurant's corn side dish, you will love this. It's a big hit with the kids, trust me. If you'd like Paula's recipe it's here.
But mine is better! (I'm just sayin')
Thanksgiving Corn Casserole
1 16 oz package frozen corn (or 1 1/2 -2 cups freshed cut kernels)
2 (8-ounce) packages Jiffy corn muffin mix
2 cups sour cream
1/2 cup (1 stick) butter, melted
2 tablespoons sugar
Preheat oven to 350 degrees F.
In a large bowl, stir together the corn, corn muffin mix, sour cream, sugar and melted butter. The batter will be very thick. Pour into a greased 9 by 13-inch casserole dish. Bake 30-45 minutes, or until top is golden brown. Remove from oven and let stand for at least 5 minutes and then serve warm.
Make it a Great Day!