Over the holidays I had a hankering for corn casserole. I love this stuff. I didn't have any creamed corn or corn bread mix on hand so I went on a search for an easy recipe I could make from scratch. I came across this recipe and thought I would give it a whirl. This was amazing and so easy to make. The original recipe called for a 9x13 in pan but I halved it to fit into this nifty ceramic pie plate I got from my momma.
These plates were actually a 4 set that my grandma and momma bought years ago. Over the years my mom's 2 plates had broke and my grandma gave her the plates she had. These are the 2 remaining plates. Watkins Chicken Pot Pie, and Cherry Pie
(the name of my old blog is still in these pictures)
adapted from Lizzygoesdutch
1 egg whisked
1/2 Cup Sour Cream
1/2 Cup Heavy Cream
1/4 Cup Butter or Margarine, Melted
1 Tbsp Oil
1 15 oz Can Whole Kernel Sweet Corn
1/3 Cup All Purpose Flour
1/4 Cup Corn Meal
1 1/2 Tbsp Sugar
1 1/2 tsp Baking Powder
1/8 tsp Salt
Mix together the egg, sour cream, butter, oil, heavy cream and corn. In a separate bowl, mix together flour, corn meal, sugar, baking powder and salt. Combine the two. Pour into a greased pie plate and top with small dabs of butter, about 2-3 Tbsp. Bake at 350 degrees F. for 50-55 minutes or until golden brown and middle is set.
Can be doubled and baked in a 9x13 inch pan.