Corn Casserole - Easy and Satisfying

 

My hubby loves corn bread and he always complains that I don't make it often enough.  This recipe takes corn bread to another level and he loves it!

8 oz Jiffy Corn Muffin mix

15 oz whole kernel corn (drained)

   or you may substitute 2 cups of frozen kernels            (defrosted)

15 oz creamed corn (not drained)

1 cup sour cream

1/2 cup melted butter

2 eggs beaten

1/4 cup sugar

1 cup shredded cheese (your choice)

1/2 tsp kosher salt

1/4 tsp freshly ground pepper

1/2 tsp paprika

2 Tbsp chives, for garnish

Preheat your oven to 350 degrees.

In a bowl, mix all of the ingredients except the chives together and pour into a greased 8" x8" baking pan.

Bake uncovered for 45 - 50 minutes or until lightly browned.  Garnish with chives and serve.  

This has also been called Corn Pudding.  It has a damp texture, but should not be mushy.