Don't let the word casserole scare you away. I only had to label this recipe that because it's is not entirely corn bread only. It's more. It is buttery, fluffy, pockets of creamy corn, sweet as can be, and tastes delicious as a side to a huge hearty soup, or eaten on its own, in which this instance that I made it, both Nathan and our guest James were piling it in their bowls and just eating it like dessert. I felt so special:)
I am always trying to use of leftovers and oftentimes I have random amounts or remainders of ingredients, and i don't want to let them go to waste, so that is where this dish was born, out of lack of eggs, but a twisted up bag of a small sorry amount of frozen sweet corn. I thought maybe I could whip up some corn bread goodness?
Traditional corn bread casseroles have eggs and creamed corn in them, but I didn't have either, but I don't think you really need them, now that I made this. It doesn't feel like anything is missing, if anything, it is not as heavy, and actually very flavorful and light, and I just need to stop trying to describe it and just give you the recipe. Who reads this part anyways?
you'll need:
1 box Jiffy corn bread mix
8 oz sour cream
4 tablespoons butter
3/4 cup milk
preheat oven at 350 degrees.
In a large bowl, combine all ingredients and stir to create a thick batter. Be careful not to over stir.
Spray a 9x13 glass or casserole dish and pour batter in. Spread evenly.
Bake in oven for about 45 minutes.
serve hot.
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