Something Extra: Corn Casserole

For any of you who've been to City Barbecue, had their corn pudding, and loved it, this is your recipe.

It's not actually the restaurants recipe, but a recipe my dad made for us whenever my mom let him get away with it (there's a lot of butter in it). Then when I got up here and tried City BBQ's corn pudding, and realized they were close to the same delicious thing.

For those of you who've never experienced corn pudding or corn casserole, it's definitely something worth trying. It's easy to make and amazingly delicious. And don't worry. It's not like corn-flavored Jello pudding. It's similar to the texture of bread pudding, an appropriate texture for a starch dish.

ps- This recipe came from my mom's wedding shower potluck share-your-recipes lunch. I love that idea!

Happy Friday cooking!

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Corn Casserole

Ingredients

½ stick butter

1 can cream-style corn

1 can whole kernel corn (undrained)

2 eggs, beaten

1 carton (8 oz) sour cream

1 box Jiffy cornbread mix

Directions

1. Preheat the oven to 350 degrees.

2. Melt butter and pour into the bottom of a 9x13 pan (or throw the butter into the pan and the pan into the oven while you mix the other

3. Finally, fold in the raisins using a spatula.

4. Chill for one hour in the refrigerator.

5. Meanwhile, move one oven rack to the very bottom rung of your oven, and cover it with aluminum foil. Move the other shelf to the middle of the oven.

6. Remove from the refrigerator and preheat the oven to 350 degrees.

7. Drop the mixture by the tablespoon (I used a measuring spoon) onto a greased or parchment papered cookie sheet.

8. Bake for 8-10 minutes, until lightly golden. Remove to a paper towel or wire rack.

All the ingredients mixed together (in poor lighting).

Batter in the pan. You can see the butter bubbling up around the sides.

Cooked until golden.

Happy cooking!