Two things you might want to know about today’s recipe:
- This recipe is a “oldie goldie”. As a matter of fact, I almost posted it yesterday as a “Throwback Thursday” recipe. So, remove Thursday and just considered it “throwback”. We had severe thunderstorms yesterday and I have an aging Mini Schnauzer who has decided to become terrified of thunderstorms in his old age. Other than that, he’s fearless. Pouchie pampering interfered with blogging.
- This recipe is sometimes called corn pudding – depending on the amount of moisture you use.
Now, with that said, this makes a great side dish. Over last weekend, Tall & Handsome grilled a couple of pork tenderloins and we baked some sweet potatoes. This was our other side. Other veggies are great with it, too.
I’ve had this recipe for literally decades, thus casting it into the “throwback” category. It’s very easy to make and produces a 13 x 9 backing dish. If you use 1/2 cup of the low fat sour cream your casserole will be a little firmer. More sour cream results in more of a “corn pudding”. I’ve seen similar recipes using up to one cup.
This is old timey comfort food plain and simple.
1/2 cup butter, melted
1 small onion, chopped
1/2 cup red bell pepper, chopped
1 15 ounce can whole kernel corn, drained
1 15 ounce can creamed style corn
1 box Jiffy Corn Bread Mix
3 eggs, beaten
1/2 cup low fat sour cream (more up to a cup if you prefer a less firm casserole)
1 1/2 cup grated cheddar cheese
Kosher salt and ground black pepper to taste
- Preheat oven to 350 degrees.
- Spray a 13 x 9 inch baking dish with cooking spray
- Mix together all ingredients except the grated cheese. Combine until dry ingredients are moist.
- Pour into prepared baking dish. Sprinkle grated cheese over the top.
- Place in oven and bake for 45 minutes or until casserole is done.
© 2017 Beverly Hicks Burch All Rights Reserved.