My favorite things about the holidays are family, food, and festivities. Who would have thought that gathering around a dead tree would be so fulfilling? Or how about eating massive amounts of side dishes could be called a meal? Or how about gathering by the masses to watch lights turn on and cheer like it’s the first time we’ve seen electricity (St. Augustine Nights of Lights)? I love ever minute of it. In fact, my decorations are still up and Christmas carols still playing in my car.
One of my friends had to make a “corn dish” for a family meal and asked if I had any suggestions. – Side note: I LOVE when people ask for suggestions on what to make. Whenever I make something new, I always search other blogs for inspiration to get a starting point. I don’t think anyone should ever follow a recipe to the T (unless it is a cheesecake – those are a little challenging to get the correct consistency) but should deviate and make your own thang (because “thing” is too structured) 🙂 . Back to the corn dish… I didn’t have one since I don’t cook with corn that often but asked if I could use this as an experiment to find the best corn dish out there…
Well friends, I introduce you to the cheesy corn casserole! This recipe is inspired by Paula Deen and adopted for the healthier taste buds. It’s super easy to make and stores really well! You can prepare this in advance and cook right before the meal.
- 1 – 15 oz can whole corn (unsalted / low sodium)
- 1 – 14 oz can creamed corn
- 1 – 8 oz package of corn muffin mix
- 1 stick unsalted butter (1/2 cup)
- 1 cup plain greek yogurt or fat free sour cream
- 1 1/2 cup shredded cheese
This recipe was made in an 8×8 casserole dish. Double the recipe for a 9×13.
Drain the corn and put in a mixing bowl. Combine with melted butter and remaining ingredients.
Next, add some pepper to taste. I LOVE the black peppercorn grinder by McCormick and put it in just about everything.
Now add a handful of cheese to the mixture – about 3/4 cup. I use my Kitchen Aid mixer for as much as I can. It’s super easy and mixes things perfectly. The different paddle attachments make it very versatile. Plus, while this is mixing, I usually try and clean the kitchen as I go along so I don’t have a huge mess in the end. This might be good planning but the execution is horrible. The kitchen is always a mess!
Preheat oven to 350 degrees. Scoop into a baking dish. Bake for about 45 minutes until golden brown. Remove from oven and top with remaining cheese. Cook for an extra 5 minutes until cheese is bubbly.
Enjoy as a yummy, slightly sweet, side dish to any holiday meal! I told my friend how great this turned out and she went to Publix the next day to make a double batch for her family gathering. What I also love about this recipe is that you can leave out the cheese for a fancy semi-traditional cornbread option. You get the cornbread with pieces of corn, adding a little extra texture.