One of my all time favorite dishes when in dire need of comfort food is a seriously simple cornbread casserole that I found the recipe for on a can of sweet corn in my pantry years ago while I was living on meager wages working for entertainment executives in Los Angeles. This was one of the few recipes I found that I could cook in my little toaster oven that resembled home cooked food.
There are two different ways to make this recipe depending on your preference or mood or whatever you have in your cabinets. Also, this is a perfect base recipe to add your own personal touches to. Like green chilies? They are fantastic in this dish! Like a more Mexican style cornbread? Use the canned Mexican corn instead! Mine is never without a generous dash of cayenne pepper.
I almost always make this with a side of Wolf brand Turkey Chili (or homemade chili if I can!) or black beans with a splash of Tabasco. I can't wait to see all of your suggestions and tweaks to this little gem of a dish!
Love,
Ali Kay
Cornbread Casserole (original recipe on sweet corn can - I half this recipe when cooking for myself and there's still enough for about 3 meals)
Ingredients:
2 eggs
2 tbsp milk
2 - 15oz cans sweet cream corn
1 - 1lb package corn muffin mix ( I use the Jiffy 1/2 lb package!)
1 cup sour cream
2 cups shredded cheddar cheese
Preheat oven to 425 degrees.
In a large bowl, mix the eggs and milk. Add the corn and muffin mix; mix well. Spread into a greased 9x13" baking dish. Spread sour cream on top and then top with a good layer of the shredded cheddar. Bake for 45 mins.
**Ali Kay suggests: If you are making this and want to store the leftovers so that you can easily reheat individual servings or take it to work for lunch, there are two options that I use. Either bake the casserole in 3 mini loaf pans - you can get cheap aluminum ones at the store - or use a large muffin pan.**
An even easier alternative...
Make the cornbread per the instructions on the Jiffy cornbread box (I think it's just adding one egg and some milk) but throw in an 8oz can of whole kernel corn, cook in a large muffin pan and add a dollop of sour cream to the top of each one and a square of fresh sliced block cheddar cheese.