Holiday Corn Casserole

It’s officially fall now — and the holidays will be coming up before we know it! This time of the year brings to my mind some really tasty family favorite dishes — and also a desire to try out some new and different flavors when entertaining our family and friends. This yummy “something-like-cornbread-but not-really” recipe will definitely be a big favorite at your holiday table! It’s not just plain corn, and it’s not cornbread either — it is very savory, super delicious, and quick-and-easy to make. So much extra preparation takes place when those big holiday meals get put together, yet this dish uses ingredients you probably already have on hand, and it only takes minutes to prepare. Those sweet potato side dishes are not for everyone, I know — but hey, even the kids like corn!

1 box Jiffy Corn Muffin Mix

1 can Creamed Corn

2 cans Whole-Kernel Corn (well drained)

1 cup sour cream

1/2 cup unsalted butter (melted)

1/4 cup cooked, crumbled Italian Sausage, optional

1/4 cup well-browned bacon pieces, optional 

1/4 cup finely-chopped cooked ham, optional

1/4 cup diced green chiles, optional

1/4 cup minced red bell peppers, optional

1/4 cup minced green bell peppers, optional

3/4 cup shredded sharp cheddar cheese, or to taste

Preheat oven to 350 degrees. With a large spoon gently fold together the muffin mix, creamed corn, whole-kernel corn, sour cream and melted butter. If using, add the sausage, bacon, ham, chiles or peppers to the corn mixture now. NOTE: For best results use only some of the optional ingredients; if all are used, reduce the amounts by at least half. Lightly coat an ovenproof 9×13-inch dish with non-stick cooking spray, and add the corn mixture to the pan. Shake gently to settle the mixture and smooth out the top. Bake 45 minutes, then remove pan from the oven and sprinkle cheese evenly over the top. Bake 10 more minutes, and serve hot, directly out of the oven. — Serves 8-10