Vegetarian Side Dish: Corn Casserole

This lacto-ovo vegetarian dish is a relatively new addition to the family arsenal, brought into the family first by my aunt, who has been the "baker" in the family for the last 24 years.

Ingredients:

2 cans creamed corn
8 oz sour cream
2 sticks butter, melted
3 eggs, beaten
1 box jiffy corn muffin mix

Preheat oven to 350 degrees. Mix everything together, pour carefully into greased bread pan or 11x13 baking dish. Bake for 45-60 minutes.

This will not firm up while hot, and a toothpick will never emerge "clean" from it's center.

After cooking, let cool for 1 hour at room temperature before serving so it can firm up a little. This is also tasty served cold.

Makes enough to feed 6-8 people, depending on serving size, and takes about an hour to make, most of which is bake-time. Very simple, truly inexpensive to make, and another great dish to have the kids mix up while you are busy elsewhere in the kitchen. Turn the family meal into a homeschool lesson, and keep the kids out from underfoot while you are at it!

I dislike creamed corn, I abhor corn bread for the most part, and butter in large amounts is not something I have been known to enjoy, but this dish is an absolute delight, and has become a staple at our holiday feast table.

Just don't eat too much! *smile*