Saturday, April 14, 2012

Cheesy Corn Casserole

Like any good foodie, I love me some prosciutto.  And baby arugula.  A salad topped with dried figs, goat cheese, and a balsamic vinaigrette and I'm in heaven.  A pinch of saffron to enhance color and flavor.  A crusty baguette topped with brie and apricot compote.

Sometimes, even I'm just too pretentious for my own good. 

Every now and then, I just want a casserole made with cheddar cheese and Jiffy corn muffin mix.

You know, like the classic casserole your mom took to the church picnic when you were a kid?  You never wanted to know what went into making it.  You just scooped yourself a huge portion, enjoyed every delicious bite of it, and went back for another serving of marshmallow salad.  And no one judged you for it.

This is a casserole of humble ingredients that many of us already have in our pantry (for reals- I didn't even have to go to the grocery store to make this).

So for one evening, stash the grapefruit curd and kale salad and enjoy a dish of nostalgia.

Cheesy Corn Casserole

Adapted from Cooking Light

1 can of cream style corn
1 c. frozen corn, thawed under cool running water
1 package Jiffy corn muffin mix
1 egg, slightly beaten
½ stick butter, melted
½ c. sour cream (use light if you want)
½ c. plain yogurt (I used nonfat)
¼ t. cayenne pepper
1 c. shredded cheddar cheese, divided

Preheat oven to 350 degrees.  Mix all ingredients, but only ½ c. of the cheese.  Pour into a greased 8 x 8 inch dish, or a round pie dish.  Top with remaining ½ c. cheese.  Bake for about 50 minutes, or until set.

Enjoy! xo H

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