Remember those old go-to recipes that our mom’s and grandmothers would make for easy weeknight meals? Chicken divan? Broccoli and cheese casserole? Those recipes take me straight back to my child hood.
This recipe reminds me of something I would find in a bound homemade cookbook from my grandma, something with a lot of cans tossed together, something not from scratch.
Dump a bunch of stuff together? That’s not usually my jam, but this casserole is so creamy and decadent that we should bend the rules a little bit here.
Trust me, I wouldn’t steer you wrong.
Unless we were talking about rap lyrics.
I could definitely steer you wrong in that arena.
On another note, have you planned your Easter menu yet?
This casserole would be perfect for an Easter dinner side or part of a Sunday morning brunch. It’s creamy and comforting and just dang good.
So do yourself a favor. Buy some stuff, dump it together, bake it and devour it!
Ingredients: serves 6-8
1 can whole kernel corn, drained
1 can creamed corn
1 (8oz) package of Jiffy cornbread mix
1 poblano pepper, seeded and diced
1 cup sour cream
1/2 cup (1 stick) butter, melted
1 teaspoon paprika
pinch of salt and white pepper
Preheat the oven to 350 degrees.
In a large bowl, stir together the two cans of corn, corn muffin mix, poblano pepper, sour cream, butter, paprika, salt and pepper. Pour into a cast iron skillet or a greased casserole dish. Bake at 350 degrees for 40 to 45 minutes, or until golden brown.
See? Easy peasy!