Sweet Corn Casserole

This dish is Exhibit A for why I want a set of double ovens.  It’s not often that I would need it, but on a very important cooking day like Thanksgiving, it would have come in very handy.

Because our lovely turkey was in the oven along with five side dishes, we had that thing packed to the gills.  I had no place to put this casserole in the oven except on the bottom rack, closest to the fire…….do you get where I’m going yet?

Yes, although the top is a beautiful golden brown, the bottom of this casserole was charred to a lovely black!  What’s Thanksgiving without a few mishaps in the kitchen?!

Luckily we were able to spoon pieces out, while avoiding the bottom.  This was otherwise a successful dish.  The creaminess and sweet taste of the corn and corn muffin mix was a great complement to the other savory items on the table.

Sweet Corn Casserole

1 can yellow whole corn with juice

1 can yellow creamed style corn

1 box Jiffy brand corn muffin mix

3 eggs slightly beaten

16 oz. sour cream

1 cup grated cheddar cheese

1 medium onion, chopped

paprika

In a medium bowl, mix together the two cans of corn, muffin mix, eggs, sour cream and cheese.  Sauté the chopped onion in oil until translucent, then add to the corn mixture.

Pour into a 9×13 glass dish sprayed with cooking spray, and bake for 35-45 minutes at 350 degrees, or until a toothpick in the center comes out clean.  Sprinkle with more of the grated cheddar cheese and sprinkle just a bit of paprika for color as well.