Creamy Corn Casserole...mmmmmmmm
"I just made this last night for Valentine's Day Dinner. I found this in my grandmother's recipe box. Paul LOVED it and so did I. Its not a diet food, but on a cold stormy night it was perfect! When there are leftovers, I really like it with a little maple syrup drizzled on it."
- Ready In:
- 1hr 5mins
- Ingredients:
- 8
- Serves:
-
6
ingredients
- 1 (8 1/2 ounce) box Jiffy cornbread mix
- 1 (15 ounce) can cream-style corn
- 1 (15 ounce) can corn, drained
- 1 egg
- 1 cup fat free sour cream
- 1⁄2 cup grated romano cheese
- 1⁄4 cup butter, melted
- 1⁄2 teaspoon black pepper
directions
- Preheat over to 350.
- Mix all ingredients in a bowl.
- Pour in to 9x9 glass pan or a casserole dish coated with cooking spray.
- Bake 30 minutes covered with foil.
- Turn oven to 425 and bake another 30 minutes uncovered until top os golden brown.
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RECIPE SUBMITTED BY
My name is Amy and I live in CT. I love to cook and try new recipes. My kitchen is my favorite room in my house and where I spend most of my time!
Both my parents were always cooking, mom baked and dad did everything except baking. Some of my recipes come from my grandmother, Nell, but have been updated. The rest fly out of my head in the middle of the night...or are things I have seen in magazines, cookbooks and on TV twisted around to my liking. I find it hard to follow a recipe, but I am trying to do that without changing them all the time.
