A Corny Story

Yesterday was my birthday, which reminded me of a way my family sometimes celebrates special occasions. Allow me to tell you a story...

Once upon a time it was Mother's Day. My Dad came to my Mom and admitted that he had forgotten Mother's Day and didn't have a gift for her. She said, "Well, can you at least take me out to lunch?" My Dad replied, "I don't really have the money right now." So Mom said, "Well, can you at least make me lunch?" Which my Dad did. He opened a can of corn. Yeah, that was it. And yeah, she hasn't let him live it down.

Now our family has a tradition. If you really want to celebrate, you better serve corn! Which brings me to today's recipe. I promise, you're gonna want to make this for dinner. This recipe comes from Paula Deen's book, The Lady and Sons, Too!

Corn Casserole

serves 6-8

One 15 1/4-ounce can whole kernel corn, drained

One 14 3/4-ounce cream-style corn

One 8-ounce package Jiffy corn muffin mix

1 cup sour cream

1/2 cup (1 stick) melted butter

In a large bowl, stir together the two cans of corn, corn muffin mix, sour cream, and butter. Pour into a greased casserole. Bake at 350 degrees for 45 to 60 minutes, or until golden brown.

Here is the before picture…

And the after...

 

Trust me, make this for dinner tonight! 'Cause we're still celebrating my birthday, and we can't do that without corn.