Corn Casserole is one of my "go-to" side dishes. It goes together quickly, everyone loves it, and the leftovers reheat beautifully.
The only negative is the fact that if has to bake for an hour. Many an evening dinner has been late because I forgot to pull the corn casserole together in time. Until now!
Last week, with little time to spare, I needed something to round out our dinner. I wistfully looked at the clock. Only 20 minutes until Bryan got home. And corn casserole would be so tasty with our Mexican dinner. Hmmmmm....
And then, employing the cooking times Emelie used in making her 4,693 microwave coffee cakes for 4-H this year, I was able to serve the casserole on time!
Here's the traditional recipe:
JIFFY CORN CASSEROLE
1 can whole kernel corn (juice, too)
1 can cream style corn
1 c. sour cream
1/4 c. sugar
2 eggs, beaten
1/2 c. melted butter
1 (8 oz.) box Jiffy corn muffin mix
Mix together adding muffin mix last. Bake in large casserole or 9x13 pan at 350 degrees 50-60 minutes until set. Let stand 5 minutes before serving.
Grease 2 - 2 qt. round microwave safe bowls. Pour half the batter in each. Microwave (one at a time) on 50% for 4 minutes, then high for 3.5 minutes. Rotate bowl during cooking if you don't have a turntable. It should knife-test done. Broil for 2 minutes or until golden brown.
The first casserole is on the table in just over 10 minutes. We eat both bowls, but you could try freezing the second for a later time!